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RESEARCH PRODUCT

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

A EscriváA. FrígolaRosaura FarréMaría J. Esteve

subject

Retinyl acetateSensitivity and SpecificityBiochemistryHigh-performance liquid chromatographyAnalytical Chemistrychemistry.chemical_compoundAnimalsDetection limitChromatographyOrganic ChemistryExtraction (chemistry)RetinolReproducibility of Resultsfood and beveragesVitaminsGeneral MedicineAscorbic acidLipidsMilkSolubilitychemistrySpectrophotometry UltravioletDairy ProductsDiethyl etherSaponificationChromatography Liquid

description

A method for the simultaneous determination of liposoluble vitamins in cooked meals was established. Saponification was performed with 50% (w/v) KOH at 80 degrees C, 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 C18 column with methanol-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 microg/100 g for retinol and alpha-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.

yearjournalcountryeditionlanguage
2002-03-09Journal of Chromatography A
https://doi.org/10.1016/s0021-9673(01)01618-1