Determination of vitamins A and E in cooked sausages |
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Authors: | Felicidad Valls Miguel A. Fernández-Muiño Martín A. Checa Maria Teresa Sancho Ortiz |
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Affiliation: | 1. Campofrío Alimentación S.A., Fundación Sonsoles Ballvé, s/n., 09007, Burgos (Castilla y León), Spain 2. Departamento de Biotecnología y Ciencia de los Alimentos, Area de Nutrición y Bromatología, Universidad de Burgos, Plaza de Misael Ba?uelos García s/n., 09001, Burgos (Castilla y León), Spain
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Abstract: | A reliable and sensitive reverse-phase HPLC method is described for the separation and quantification of all-trans-retinol and dl-α-tocopherol in cooked sausages. Samples were chromatographed with UV and fluorescence detection on a 15 cm × 0.4 cm i.d. Spherisorb ODS-2, 5 μm column, using as mobile phase a mixture of 90% acetonitrile and 10% tetrahydrofuran. Sample preparation included saponification and extraction by n-hexane. Addition of pyrogallol and oxygen-free conditions avoided oxidation of both vitamins, increasing recovery percentages, which ranged from 90.0 to 95.0%. Precision was 1.0% (within a day) and 3.4% (between days) for all-trans-retinol and 1.1% (within a day) and 2.6% (between days) for dl-α-tocopherol. Detection limits were 10 μg/100 g for all-trans-retinol and 0.1 mg/100 g for dl-α-tocopherol with a signal-to-noise ratio of 3. Twenty samples of six different products were analyzed in duplicate. Average for all-trans-retinol in “enriched chopped” was 108 mg/100 g fresh weight, and the mean value for dl-α-tocopherol in “enriched chopped” was 2.3 mg/100 g fresh weight. |
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Keywords: | Cooked sausages Vitamin A Vitamin E HPLC |
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