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    Vitamin E Analysis (Meat) : 1. Application

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    Aashay Patil
    This document provides a method for extracting and analyzing vitamin E from meat samples using high performance liquid chromatography (HPLC). The method involves saponifying meat samples in a basic ethanol solution, extracting the vitamin E into iso-octane, and then analyzing the extracts using HPLC. Safety precautions are outlined to handle chemicals, and the apparatus, reagents, procedure, calculations, quality control, and reporting of results are described in detail.

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    Vitamin E Analysis (Meat) : 1. Application

    Uploaded by

    Aashay Patil
    27 views2 pages
    This document provides a method for extracting and analyzing vitamin E from meat samples using high performance liquid chromatography (HPLC). The method involves saponifying meat samples in a basic ethanol solution, extracting the vitamin E into iso-octane, and then analyzing the extracts using HPLC. Safety precautions are outlined to handle chemicals, and the apparatus, reagents, procedure, calculations, quality control, and reporting of results are described in detail.

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    vitamin E analysis in meat

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    Vitamin e

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    This document provides a method for extracting and analyzing vitamin E from meat samples using high performance liquid chromatography (HPLC). The method involves saponifying meat samples in a basic ethanol solution, extracting the vitamin E into iso-octane, and then analyzing the extracts using HPLC. Safety precautions are outlined to handle chemicals, and the apparatus, reagents, procedure, calculations, quality control, and reporting of results are described in detail.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    27 views2 pages

    Vitamin E Analysis (Meat) : 1. Application

    Uploaded by

    Aashay Patil
    This document provides a method for extracting and analyzing vitamin E from meat samples using high performance liquid chromatography (HPLC). The method involves saponifying meat samples in a basic ethanol solution, extracting the vitamin E into iso-octane, and then analyzing the extracts using HPLC. Safety precautions are outlined to handle chemicals, and the apparatus, reagents, procedure, calculations, quality control, and reporting of results are described in detail.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    DATE: SEPT 2004

    Vitamin E Analysis (Meat)


    1. Application
    This method covers the extraction and analysis of vitamin E from meat samples.

    2. Summary of methods 3. Safety


    Each chemical compound should be treated as a potential health hazard. The laboratory is responsible for maintaining a current awareness file of OSHA regulations regarding the safe handling of the chemicals specified in this method. A reference file of material handling data sheets should be made available to all personnel involved in the chemical analysis.

    4. Interferences 5. Apparatus and Materials


    5.1 Water bath (S/P Catalog #B7001-2, American Scientific Products, Manufactured by Lab-Line Inst. Inc. and MODEL # 182 Catalog #66643 Precision Scientific Group). 5.2 Glass test tubes with stoppers. 5.3 Analytical balance accurate to 0.1 g. 5.4 Multi-tube Vortex mixer, (GlasCol Multi-pulse vortexer, Cat. # 099A VB4) and variable speed single-tube Vortex mixer. 5.5 HPLC vials. 5.6 High Performance Liquid Chromatograph (HPLC). 5.7 Plastic pipettes.

    6. Reagents
    6.1 Saponification solution (Volume based on number of samples) KOH 11% W/V H2 O 45% V/V ETOH 55% V/V Vit. C 0.25 g/sample 6.2 Iso-octane (4 ml/sample)

    Vitamin E (Meat)

    7. Methods
    Sample preparation and digestion 7.1 Add deionized water to rack level of water baths, cover and turn on baths. Adjust Temperature to 78C. 7.2 Label test tubes 7.3 Weigh out 1.0 0.1 gram of sample and record actual weight. 7.4 Add 7.3 ml of saponification solution. (See attached table for solution preparation.) 7.5 Vortex to mix samples. 7.6 Loosely stopper test tubes and heat in 78 C water bath for 7 minutes. 7.7 Vortex samples and heat again for 7 minutes. Extraction 7.8 Vortex samples and cool in cold water. 7.9 Add 4.0 ml of iso-octane to each sample. 7.10 Securely stopper tubes and vortex for 2 minutes to extract vitamin E. 7.11 Allow tubes to sit to separate iso-octane from water. 7.12 Transfer iso-octane phase to an HPLC vial (avoid getting fat in this layer) and store at room temperature until samples can be run on HPLC. Samples are good for up to one week.

    8. Calculations
    VE (ppm) = g/ml in iso-octane x 4ml grams of meat

    9. Quality Control 10. Reporting


    10.1 Results are reported as ppm of Vitamin E.

    11. References
    11.1 Qingping Liu, Kristine K. Scheller and Daniel M. Schaefer. Journal of Anim. Sci. 1996. 74:2406-2410

    Vitamin E (Meat)

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