Factors Affecting the Stability of Thiamine in a Typical Laboratory Diet

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Abstract
Thiamine was unstable in a typical laboratory ration and it disappeared logarithmically with time. The rate of disappearance was greatly influenced by temperature. Considerable destruction occurred under normal feeding conditions, and rats fed diets limiting in thiamine grew better when stabilizing agents were included in the ration. Thiamine was less stable in the presence of fat than in its absence. Linseed oil was more deleterious than corn oil or hydrogenated vegetable oil; α-tocopherol did not affect the stability of thiamine. The stability of thiamine was increased by the addition of ascorbic acid, hydroquinone, cysteine or sulfasuxidine to the ration, or by desiccation or storage under nitrogen. The best stabilizing agent encountered was 1% of glycerol. The addition of penicillin or aureomycin to the ration or exposure of the ration to light did not affect thiamine stability. Stability was decreased somewhat by an ordinary salt mixture, and even more by oxidized salts.

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