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Antithiamin activities of BHA, BHT, PG and TBHQ of synthetic phenolic antioxidants at various pH´s and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and 38℃, but antithiamin activity was stronger at 60℃ than at 38℃ under the same pH. Meanwhile, the destruction of thiamin incubated at 38℃ was more rapid at pH 7 than at pH 4, and the destruction of thiamin at pH 7 was much more rapid at 60℃ than at 38℃. BHA and BHT had little, or extremely slight antithiamin activity. Antithiamin activity of PG was comparatively strong, but TBHQ had the strongest antithiamin activity among synthetic phenolic antioxidants examined.
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