Abstract:
Vitamin A, D, E are fortified to dairy products such as butter, margarine, milk,
cheese, and many other foods in the form of vitamin A as Retinol or Retinyl Ester,
vitamin D as ergocalciferol or cholecalciferol and vitamin E as a- tocopherol. It is
important to quantify the amount of vitamin A, D, E content in food products because
both high and low dietary intake of vitamin A, D, E causes certain malfunctions in human
body.
Quantification of vitamin A, D, E in butter or margarine is difficult as it is in minute
amount in sample; also vitamins losses occur in the process of analysis during
saponification due to isomerisation (2.4% loss) and 1.5% loss during separation during
column chromatography (Bumius vitamin A commission report). Therefore precautions
must be taken to minimize exposure to air, heat especially during chromatography and
evaporation.
The vitamin A, D, E absolute amounts in marketed butter or margarine was analyzed
thus to ensure the consumer safety. Initially the most suitable method was identified
through trials for the analysis among several standard methods reported. The vitamins
content was qualitatively identified using the standard chromatograms. The percentage
recovery was also measured. Ultra Fast Liquid Chromatography (UFLC) procedure was
used in determining vitamin A and vitamin D. Determination of Vitamin E was done
using UV- visible spectroscopy.
Results indicated that, qualitatively and quantitatively satisfied for vitamins levels.
Recovery percentage was 89.5% for vitamin and 89.8% for vitamin A2. The recovery
percentage was 88.2% for vitamin D and 87.5% for vitamin E
