Zum Vitamin B6-Zerfall bei der Lagerung von Lebensmitteln

Abstract

In a study of the effect of storage on the vitamin B6 activity of foods, the vitamin B6 content of different foods of plant and animal origin and also of a mixed feed with added pyridoxine were analyzed microbiologically using Saccharomyces carlsbergensis as test organism. Vitamin B6 activity was determined initially, in some of the specimens after storage for 10 months and again in all foods after 40 months. The storage period of 10 months caused a loss of the natural vitamin B6 content of about 25--30%. This loss increased to more than 50% after 40 months storage. The diet containing the high level of synthetic pyridoxine lost 85% of its vitamin B6 content.

Storage stability and some nutritional aspects of milk powders and ultra high temperature products at high ambient temperatures

“…The vitamin content can also be affected by storage conditions, although vitamin losses are relatively low. In one case a 33% reduction in the content of vitamin B 6 was detected in skim milk powder after storage for 40 months (Kirchgessner & Kosters, 1977), in another case losses of vitamin B x and C were 10 % after 2 years of storage (Renner, 1983). The amount of vitamin C lost depends on the O 2 and water vapour permeability of the packaging material.…”