Liquid chromatography is a useful method for selective analysis of
vitamin A and E. The native components can be easily tested due to their
UV-absorbance and beneficial separation characteristics. To test the
food sample, vitamin A and E have to be separated from the fatty part of
food. This step is performed by saponification, which is the critical
step of procedure due to the heat and light sensitivity of both
vitamins. The corresponding standards (MSZ-EN 12822-1, MSZ EN 12823-1)
recommend a wide range of saponification temperature and time, giving an
opportunity to optimize the recovery of the analyte. Experimental tests
were performed from vegetable oil and margarine sample to find the
temperature and time settings for the best recovery. Both factors were
examined with centered two-level factorial design. Data analysis showed
an increasing recovery of analytes towards the corner points of highest
possible temperature and shortest possible saponification time. Finally,
confirmatory tests were made.
HPLC, Vitamin A, Vitamin E, Experimental design, Recovery.
Gimeno, E., A.I. Castellote, R.M. Lamuela-Raventós, M.C. De la Torre and M.C. López-Sabater, 2000. Rapid determination of vitamin E in vegetable oils by reverse-phase high-performance liquid chromatography. Journal of Chromatography A, 881(1-2): 251-254. View at Google Scholar | View at Publisher
Gropper, S.S. and J.L. Smith, 2013. Advanced nutrition and human metabolism. Wadsworth: Cengage Learning.
Thompson, J., G. Hatina and W. Maxwell, 1980. High performance liquid chromatographic determination of vitamin A in margarine, milk, partially skimmed milk, and skimmed milk. Journal - Association of Official Analytical Chemists, 63(4): 894-898. View at Google Scholar