QUANTITATIVE ANALYSIS FOR THE PRESENCE OF VITAMIN A,D&E IN BUTTER USING UFLC OR UV- VISIBLE TECHNIQUE

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