测定食品中维生素A的两种方法比较

COMPARISON OF TWO DETERMINATION METHODS FOR VITAMIN A IN FOOD

用高效液相色谱法和传统的三氯化锑化学比色法。各奶制品中的维生素A都用这两种方法进行测定。液相色谱法对每克全脂奶粉中加入0.006mg(20I·u·)维生素A和0.03mg(100Iu)时,回收率平均分别为89.93和98.07％。液相色谱法测得值与此色法相比较,平均为0.770。

Tranditionally Carr-price color comparison analysis and liquid chromatography (IC) for determination of Vitamin A concentration in various milk food were comparied. When LC method was used, the recoveries of vitamin A(0.006 mg/g and 0.03 mg/g) added to milk were 89.93% and 98.07% respectively. The average value of comparison of LC method with that of Cart-price color comparison method was 0.77. The determination of vi diry products was carried out by HPLC.The sample was saponificated under the condition of antioxidant. The unsaponificable matter was extracted by benzene. The otheruinterferences were eliminated by column chromatography on aluminium oxide. D_3fraction was collected through the semipreparative LC step and quantitated byHPLC, The recovery rate of vitamin D_3 in whole milk powder and nonfat dried milk Were 96.5% and86.2% respectively,