Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography.
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.
Escrivá
A
A
Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Spain.
Esteve
M J
MJ
Farré
R
R
Frígola
A
A
D000818:Animals; D002853:Chromatography, Liquid / Q000379:methods*; D003611:Dairy Products / Q000032:analysis*; D008055:Lipids / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D012995:Solubility; D013056:Spectrophotometry, Ultraviolet; D014815:Vitamins / Q000032:analysis* / Q000737:chemistry
D008055:Lipids; D014815:Vitamins