Linked Life Data

336289

Source:http://linkedlifedata.com/resource/pubmed/id/336289

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
1978-1-27
pubmed:abstractText
Formerly, few foods were routinely analyzed for vitamin A, but recent emphasis on nutrient requirements, nutrient labeling, and use of dietary convenience foods has created need for determining vitamin A in a variety of foods. There are many vitamin A methods--some suitable for certain products only. For regulatory purposes, the FDA specifies the AOAC method where it is applicable. However, some food analysts and organizations continue with their own vitamin A methods. If possible, a single, widely applicable general method should be used for vitamin A in foods. Vitamin A may be determined by spectrophotometric, colorimetric, and fluorometric procedures. Sometimes chromatography is required as an important part of the method. Colorimetric procedures with SbCl3 are now most widely used to measure vitamin A (retinol) in foods. If vitamin A content is high enough and extracts sufficiently free of interfering substances, spectrophotometric or flurometric methods are satisfactory. Methods in various stages of development for determining vitamin A in foods are based on flurospectrophotometry, gas-liquid chromatography, high-performance liquid chromatography, and automation. To estimate total vitamin A nutritional value of certain foods may also require determination of vitamin A isomerization and contents of carotenes, cryptoxanthin, reinaldehyde, and apo-carotenal.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
0099-0248
pubmed:author
pubmed:issnType
Print
pubmed:volume
9
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
375-94
pubmed:dateRevised
2007-11-15
pubmed:meshHeading
pubmed:year
1977
pubmed:articleTitle
Determination of vitamin A in foods--a review.
pubmed:publicationType
Journal Article, Review