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Stability of vitamin B1 in a commercial multivitamin syrup preparation
E J Villeza1, Y Aso, S Yoshioka
1Bureau of Food & Drugs, Department of Health, Philippines.
Eisei Shikenjo Hokoku. Bulletin of National Institute of Hygienic Sciences
|January 1, 1991
Abstract:
Accelerated stability studies of a commercial vitamin B1 syrup preparation were carried out at 50, 60, 70 and 80 degrees C. The decomposition of vitamin B1 in the preparation followed pseudo-first order reaction kinetics. Apparent decomposition rate constants conformed to the Arrhenius equation. Apparent activation energy and shelf-life at 25 degrees C were estimated to be 24.2 kcal/mol and 3.3 years, respectively.