title: [The determination of vitamin A in vegetable food products].
abstract: Vitamin A was determined by the Sb trichloride colorimetric method in different types of margarine samples, results which observe the legislation being obtained. In order to estimate the stability of vitamin A in margarine an experiment aimed at determining the concentration in margarine samples preserved in different ways for 90 days was initiated. The obtained results point out the maintainance of vitamin A at high values, between 63 per cent and 85 per cent of the initial content, as compared to the control, in which only 50 per cent of the added quantity was found.
authors.affiliation: Disciplina de chimie sanitară, Institutul de Medicină şi Farmacie, Iaşi.
authors.forename: V
authors.initials: V
authors.lastname: Năstasă
authors.forename: R
authors.initials: R
authors.lastname: Cuciureanu
mesh_terms: D003124:Colorimetry / Q000379:methods; D005519:Food Preservation; D008383:Margarine / Q000032:analysis*; D013997:Time Factors; D014801:Vitamin A / Q000032:analysis*
chemical_list: D014801:Vitamin A; D008383:Margarine
vernacular_title: Contribuţii la determinarea vitaminei A în produse alimentare de natura vegetală.