title: [The reason for emulsification and method improvement for vitamin E detection in fish oil health food].
abstract: OBJECTIVE
  To evaluate the effect of EPA, DHA, DPA for emulsification and make improvements for vitamin E (VE) detection in fish oil health food.
  
  
  METHODS
  DHA, EPA and DPA were added to evaluate their effect for emulsification. Different methods to eliminate emulsification were compared. Ether, petroleum ether and cyclohexane were used for extraction and the results for VE determination were compared.
  
  
  RESULTS
  EPA and DHA were found to be able to increase emulsification. In case of emulsification, calcium chloride can be used to eliminate emulsification effectively. Compared to ether, petroleum ether was better in reducing emulsification and better extraction efficiency.
  
  
  CONCLUSIONS
  It is recommended that petroleum ether should be used in VE detection in fish oil health food.
authors: Dan
authors: D
authors: Wang
authors: Jie
authors: J
authors: Gao
authors: Shuang
authors: S
authors: Zhou
authors: Yunfeng
authors: Y
authors: Zhao
mesh_terms: D000473:Alkanes; D000818:Animals; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid; D005395:Fish Oils; D005504:Food Analysis; D058870:Food, Organic; D006801:Humans; D014810:Vitamin E / Q000032:analysis*
chemical_list: D000473:Alkanes; D005395:Fish Oils; D014810:Vitamin E; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid; C004544:naphtha