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Method for measuring content of vitamin E in food with ultra-performance convergence chromatography

An ultra-efficient phase combination and vitamin technology, applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of low resolution, large amount of organic solvents, and long analysis time, achieving high resolution and low amount of organic solvents , the effect of improving the extraction rate

Active Publication Date: 2015-11-18
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Simultaneous analysis of the eight vitamin E isomers in the sample mainly uses high performance liquid chromatography. The main disadvantages of this method are long analysis time, low resolution, and large amount of organic solvents.

Method used

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  • Method for measuring content of vitamin E in food with ultra-performance convergence chromatography
  • Method for measuring content of vitamin E in food with ultra-performance convergence chromatography
  • Method for measuring content of vitamin E in food with ultra-performance convergence chromatography

Examples

Experimental program
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Effect test

Embodiment 1

[0044] A method for the determination of vitamin E content in food by ultra-high performance convergence chromatography:

[0045] 1. Extraction:

[0046] Take fresh papaya, beat quickly, vacuum freeze-dry in the dark for 12 hours, and then grind quickly. Accurately weigh 12.0g powdery sample into a 150mL brown saponification bottle, add 30mL ethanol, 5mL vitamin C (10%, ie 0.1g / mL) and 10mL potassium hydroxide (50%, ie 0.5g / mL) solution in turn, boiling water Reflux saponification in the bath for 30min, shake once every 8-10min.

[0047] The solution after saponification was cooled to room temperature, and 85 mL of ether was added for extraction operation. After sealing, the solution was shaken vigorously for 2 min. The extract was washed with ultrapure water until the eluate was not alkaline, the lower aqueous phase was discarded, an appropriate amount of anhydrous sodium sulfate was added for drying, filtered with double-layer filter paper, and then distilled under reduced...

Embodiment 2

[0073] A method for the determination of vitamin E content in food by ultra-high performance convergence chromatography:

[0074] 1. Extraction:

[0075] Take 2.0g tea tree oil, put it in a 150mL brown saponification bottle, add 27.5mL ethanol, 5mL vitamin C (10%, ie 0.1-0.2g / mL) and 9mL potassium hydroxide (50%, ie 0.5g / mL) solution in turn , Reflux saponification in boiling water bath for 30min, shake every 8-10min.

[0076] The solution after saponification was cooled to room temperature, and 85 mL of ether was added for extraction operation. After sealing, the solution was shaken vigorously for 2 min. The extract was washed with ultrapure water until the eluate was not alkaline, the lower aqueous phase was discarded, an appropriate amount of anhydrous sodium sulfate was added for drying, filtered with double-layer filter paper, and then distilled under reduced pressure in a water bath at 50°C and recovery of ether. The extract was fully dissolved in 2.0 mL of ethanol, c...

Embodiment 3

[0085] A method for the determination of vitamin E content in food by ultra-high performance convergence chromatography:

[0086] 1. Extraction:

[0087] Fresh Moringa leaves were taken, vacuum freeze-dried in the dark for 12 hours, and then quickly ground. Accurately weigh 12.0g powdery sample into a 150mL brown saponification bottle, add 30mL ethanol, 5mL vitamin C (20%, ie 0.2g / mL) and 10mL potassium hydroxide (60%, ie 0.6g / mL) solution in turn, boiling water Reflux saponification in the bath for 30min, shake once every 8-10min.

[0088] The solution after saponification was cooled to room temperature, and 85 mL of ether was added for extraction operation. After sealing, the solution was shaken vigorously for 2 min. The extract was washed with ultrapure water until the eluate was not alkaline, the lower aqueous phase was discarded, an appropriate amount of anhydrous sodium sulfate was added for drying, filtered with double-layer filter paper, and then distilled under redu...

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Abstract

The invention provides a method for measuring the content of vitamin E in food with ultra-performance convergence chromatography. The method specially comprises steps as follows: performing vitamin E extraction pretreatment on the food to obtain an extraction solution; separating and detecting the content of eight vitamin E isomers in the extraction solution respectively with an ultra-performance convergence chromatographic instrument to obtain respective mass concentration, wherein the detection conditions are as follows: the mobile phase is a mixed solution of supercritical carbon dioxide and methyl alcohol / isopropyl alcohol (1:1), the gradient elution ratio of the supercritical carbon dioxide is 90%-100% within 0-2.0 min, 75%-85% within 2.0-6.0 min and 90%-100% within 6.0-6.2 min, and the detection wavelength is 294 nm; calculating the content through a formula. The content of the eight vitamin E isomers in the food can be quickly separated and quantitatively detected respectively within 7 min with the method, and the method has the advantages of high detection speed, high separation degree, high sensitivity, good reproducibility and the like.

Description

technical field [0001] The invention relates to the field of quantitative detection of vitamin E, in particular, to a method for determining the content of vitamin E in food by ultra-high performance convergence chromatography. Background technique [0002] Vitamin E, also known as tocopherol, includes two types of tocopherol and tocotriene, a total of 8 compounds, namely alpha, beta, gamma, delta tocopherol and alpha, beta, gamma, delta tocopherol. Vitamin E is a highly active natural antioxidant that can protect cell membranes and low-density lipoprotein from oxidation caused by free radicals, and has the function of preventing chronic diseases, cardiovascular diseases, atherosclerosis and cancer. Among them, α-tocopherol has the strongest antioxidant capacity and is currently the most studied. However, the other three tocopherols also have unique biological properties that promote human health. Tocotrienols also have important roles in chemoprevention and maintenance of...

Claims

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Application Information

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IPC IPC(8): G01N30/88
Inventor 齐宁利龚霄黄晓兵刘洋洋林丽静李积华
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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