Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography

被引：46

作者：

Escrivá, A ^{[1
]}

Esteve, MJ ^{[1
]}

Farré, R ^{[1
]}

Frígola, A ^{[1
]}

机构：

[1] Univ Valencia, Fac Pharm, E-46100 Valencia, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2002年 / 947卷 / 02期

关键词：

food analysis; milk; vitamins; retinol; tocopherols;

D O I：

10.1016/S0021-9673(01)01618-1

中图分类号：

Q5 [生物化学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

A method for the simultaneous determination of liposoluble vitamins in cooked meals was established. Saponification was performed with 50% (w/v) KOH at 80degreesC, and ascorbic acid was added as antioxidant. The subsequent extraction was carried out with diethyl ether, This was followed by a liquid chromatographic separation on a reversed-phase C,, column with in ethanol-water (94:6, v/v) as the mobile phase. Retinyl acetate was used as the internal standard. The analytical parameters linearity, detection limit (0.19 and 8.33 mug/100 g for retinol and a-tocopherol, respectively), precision of the method (RSD=5.24 and 6.99% for retinol and alpha-tocopherol, respectively) and recovery assays (95.6 and 96.5% for retinol and alpha-tocopherol, respectively) show that the method studied is useful for measuring these compounds in foods and cooked meals. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：313 / 318

页数：6

共 38 条

[1]

Column liquid chromatography determination of vitamins A and E in powdered milk and local flour: a validation procedure [J].