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Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage

机译：通过端点法确定长期保存的NASA航天食品中硫胺素降解的动力学参数

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Retention of labile vitamins such as thiamine (vitamin B1) in NASA spaceflight foods intended for extended-duration missions is critical for the health of the crew. In this study, the degradation kinetics of thiamine in three NASA spaceflight foods (brown rice, split pea soup, BBQ beef brisket) during storage was determined for the first time, using an interactive isothermal model developed by our group. Results showed that brown rice and split pea soup demonstrated resistance to thiamine degradation, while thiamine in beef brisket was less stable. Model-predicted thiamine retention in brown rice stored at 20 degrees C for 720 days was 55% of the original thiamine content after thermal processing, 42% for split pea soup, and 3% for beef brisket. Water activity, moisture content, and pH differences did not sufficiently explain the variation in the degradation kinetics of thiamine among these foods.
机译：在用于长期任务的NASA航天食品中保留不稳定的维生素（如硫胺素）（维生素B1）对于机组人员的健康至关重要。在这项研究中，使用我们小组开发的交互式等温模型，首次确定了三种NASA航天食品（糙米，豌豆汤，烧烤牛bri）中硫胺素的降解动力学。结果表明，糙米和豌豆汤显示出对硫胺素降解的抵抗力，而牛bri中的硫胺素不稳定。根据模型预测，在20摄氏度下储存720天的糙米中硫胺素的保留率为热处理后原始硫胺素含量的55％，豌豆汤为42％，牛s为3％。水分活度，水分含量和pH值差异不足以解释这些食物中硫胺素降解动力学的变化。

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