{"title":"[高分辨率液相色谱(HPLC)分析热处理预熟食品中维生素A和β -胡萝卜素的含量]。","authors":"S Ciappellano, F Brighenti, M Porrini, G Testolin","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Vitamin A and beta-carotene contents in 22 samples of precooked foods were determined before and after the use of various reheating techniques. The method used includes saponification by boiling with etOH and KOH, diethyl ether extraction in the presence of BHT as antioxidant, drying under controlled conditions and detection of the vitamins by HPLC. The results suggest good applicability of the procedure to food analysis and show how reheating processes can have a significant influence on the vitamin content of such foodstuffs.</p>","PeriodicalId":75427,"journal":{"name":"Acta vitaminologica et enzymologica","volume":"7 3-4","pages":"223-8"},"PeriodicalIF":0.0000,"publicationDate":"1985-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[High resolution liquid chromatography (HPLC) analysis of the vitamin A and beta-carotene content of heat-treated precooked food].\",\"authors\":\"S Ciappellano, F Brighenti, M Porrini, G Testolin\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Vitamin A and beta-carotene contents in 22 samples of precooked foods were determined before and after the use of various reheating techniques. The method used includes saponification by boiling with etOH and KOH, diethyl ether extraction in the presence of BHT as antioxidant, drying under controlled conditions and detection of the vitamins by HPLC. The results suggest good applicability of the procedure to food analysis and show how reheating processes can have a significant influence on the vitamin content of such foodstuffs.</p>\",\"PeriodicalId\":75427,\"journal\":{\"name\":\"Acta vitaminologica et enzymologica\",\"volume\":\"7 3-4\",\"pages\":\"223-8\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1985-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta vitaminologica et enzymologica\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta vitaminologica et enzymologica","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
[High resolution liquid chromatography (HPLC) analysis of the vitamin A and beta-carotene content of heat-treated precooked food].
Vitamin A and beta-carotene contents in 22 samples of precooked foods were determined before and after the use of various reheating techniques. The method used includes saponification by boiling with etOH and KOH, diethyl ether extraction in the presence of BHT as antioxidant, drying under controlled conditions and detection of the vitamins by HPLC. The results suggest good applicability of the procedure to food analysis and show how reheating processes can have a significant influence on the vitamin content of such foodstuffs.
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