维生素B_1在酵母中含量最多。五谷类的种子外皮及胚芽、瘦肉等含量也较多。白菜、芹菜也富有维生素B_1。维生素B_1极易溶于水。过久的淘米,损失较多,故应避免。维生素B_1在碱性溶液中易被破坏,所以烹调食物(如煮米饭时)应尽量少放碱。维生素B_1能抑制胆碱酯酶的活性,该酶能催化乙酰胆碱(一种重要的神经递质)水解为乙酸和胆碱。乙酰胆碱是神经兴奋正常传导所必需的物质。缺乏维生素B_1时,胆碱酯酶活性增 Vitamin B 1 is the most abundant in yeast. Grain seed crusts and embryos, lean meat and other content is also more. Cabbage, celery is also rich in vitamin B_1. Vitamin B 1 is very soluble in water. Taomi too long, more loss, it should be avoided. Vitamin B 1 is easily destroyed in alkaline solution, so cooking food (such as cooking rice) should be as little as possible to put alkali. Vitamin B_1 inhibits the activity of cholinesterase, which catalyzes the hydrolysis of acetylcholine, an important neurotransmitter, into acetic acid and choline. Acetylcholine is a substance necessary for normal nerve conduction. Lack of vitamin B_1, cholinesterase activity increased