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Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography


Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography



Journal of Chromatography A 947(2): 313-318



ISSN/ISBN: 0021-9673

PMID: 11883665

DOI: 10.1016/s0021-9673(01)01618-1

A method for the simultaneous determination of fat soluble 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. Subsequent extraction was carried out with diethyl ether. This was followed by a liquid chromatographic separation on a reverse phase C18 column with methanol-water (94:6, v/v) as the mobile phase. Retinyl acetate was used as the internal standard.

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Accession: 003706433

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