摘要: In vielen Landern wird Margarine durch Zusatz fettloslicher Vitamine vitaminisiert. Vitamin A in Form seiner Ester (Palmitat und Acetat) oder als β-Carotin zugesetzt. Die Anwesenheit von A-Estern kann HPLC untersucht werden. dieser Arbeit werden verschiedene Moglichkeiten dafur diskutiert. Analyse der A-Zusatze Esterform (ohne Verseifung) bietet cine Reihe Vorteilen, die ebenfalls diskutiert Durch Gradienten-HPLC ist Untersuchung mehrerer vitaminwirksamer Zusatze (Vitamin A-Ester, Tocopherole) einem Durchlauf moglich. HPLC of A-Esters Margarine In many countries, margarines are fortified by the addition fatsoluble vitamins. is usually added form its palmitate or acetate esters as β-9carotene. The vitamin A-esters to can be controlled using silica columns. Various approaches for this analysis discussed paper. ester (without saponification) provides a number advantages which also discussed. gradient-elution separation several lipid-soluble vitamins esters, β-carotene and tocopherols) possible.
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