Abstract
The method describes a procedure for the quantitative determination of total vitamin A content in food ready for consumption. Total vitamin A content comprises the naturally occurring vitamin A compounds in the constituents of the food as well as vitamin A which may have been added during its manufacture. The method may be applied to fresh and stored food and to food products intended for immediate consumption, e.g. milk, dried milk products, cheese, eggs, dried egg products, vegetables, potatoes, meat, fish and ready-cooked meals, beverages and butter, margarine and other oil and fat products. Quantitative determination of vitamin A content is possible down to 40 μg of retinol (133 IU of vitamin A) in 100 g of food.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
R. A. Wiggins, E. S. Zai and I. Lumley, Chromatographic Sciences, Applied Liquid Chromatog., 4 (485508), 20, 327–41 (1982).
P. A. Jackson, Food, 12–18, (Dec. 1982).
B. Stancher and F. Zonta, J. Chromatog., 238, 217–25 (1982).
M. I. R. M. Santoro, J. F. Magalhaes and E. R. M. Hackmann, J. Assoc. Off. Anal. Chem., 65 (3), 619–23 (1982).
O. Bohman, K.-A. Engdahl and H. Johnsson, J. Chem. Education, 59 (3), 251–2 (1982).
H. Rüekemann, Z. Lebensm. Unters. Forsch., 173, 113–16 (1981).
J. Blattná and H. Pařizková, Mitt. Gebiete Lebensm. Hyg., 73, 166–73 (1982).
Mai-Huong Bui-Nguyen and B. Blanc, Experientia, 36, 374–5 (1980).
B. S. Kamel and M. Bueno, Lebensm,-Wiss, u. Technol., 13, 134–7 (1980).
F. Zonta, B. Stancher and C. Calzolari, Rassegna Chimica, 32 (6), 301–8 (1980).
D. C. Egberg, J. C. Heroff and R. H. Potter, J. Agric. Food Chem., 25 (5), 1127–32 (1977).
D. B. Dennison and J. R. Kirk, J. Food Science, 42 (5), 1376–9 (1977).
T. van de Weerdhof, M. L. Wiersum and H. Reissenweber, J. Chromatog., 83, 455–60 (1973).
D. Scuffam, Laboratory of the Government Chemist, Department of Industry, London, 1981. Private communication.
U. Manz, F. Hoffman-La Roche & Co. AG, Vitamins and Nutrition Research Department, Basle, Switzerland, 1981. Private communication.
M. C. Mulry, R. H. Schmidt and J. R. Kirk, J. Assoc. Off. Anal Chem., 66 (3), 746–50 (1983).
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1985 Elsevier Applied Science Publishers Ltd
About this chapter
Cite this chapter
Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (1985). Vitamin A (Retinol and retinyl ESters) in Food: HPLC Method. In: Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (eds) Methods for the Determination of Vitamins in Food. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4944-7_2
Download citation
DOI: https://doi.org/10.1007/978-94-009-4944-7_2
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8691-2
Online ISBN: 978-94-009-4944-7
eBook Packages: Springer Book Archive