Determination of vitamin A.pptVIP

Introduction 1. What is vitamins VITAMIN： VITA LIFE -AMINE 2. Vitamins classification Hydrosoluble vitamins: B, C, Liposoluble Vitamins: A, D, E, K 3. Vitamins and health Vitamins determination The general techniques for determining vitamins can be used for biological liquids and plant or animal tissues. The general principles are the same, but the extraction methods differ depending on the matter being analyzed. For many decades, the determination of vitamins has been based on the evolution of diverse technologies from microbiological methods to more sophisticated techniques like liquid or gaseous phase chromatography coupled with specific detection systems ultraviolet or fluorimetric . The real problem at present is no longer the methods of determination; rather, it is extraction procedures. The current change in legislation that permits vitamin supplement food substances necessitates constant analytical control, and underlines the importance of the methods for determining these vitamins. Extraction of Vitamin A 1. Weigh 5-10 g of the previously crushed food substance into a 1 L round flask. 2. Add 20 ml of a 50% NaOH solution and warm the mixture in a water bath. 3. Then, add 100 ml of diethyl alcohol and 2 ml of a hydroquinone solution that was obtained by dissolving 20 g in 100 ml of pure alcohol. 4. Maintain the water bath at 90℃ for 30 minutes. 5. Pour the contents of the round flask into a decanting vial and add 100 ml of water. 6. Add 50 ml of ethylic ether and shake. 7. Add 50 ml of petroleum ether. Shake and allow it to decant. 8. Extract once or twice with 50 ml of petrol ether. 9. Wash the ether phase three times with 100 ml of water. 10. Filter, evaporate, and concentrate until 1 ml is obtained. It must be noted that all of these steps are conducted away from light. Moreover, saponification with NaOH is not useful with nonfatty products. Extract of Vitamin E 1. Weigh between 5 and 10 g of the food substance that you crush. 2. Add 100 ml