Simplified extraction procedure and HPLC determination for total vitamin E and β-carotene of reduced-fat mayonnaise

Journal of Food Science

Volumn 66, Issue 1, 2001, Pages 78-82

  Ye, L ^a   Landen, W O ^a   Eitenmiller, R R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Direct solvent extraction; HPLC; Reduced fat mayonnaise; Vitamin E; carotene

Indexed keywords

EID: 0035080098     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15585.x     Document Type: Article

References (20)

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2. New simplified procedures for the extraction and simultaneous high-performance liquid chromatographic analysis of retinol, tocopherols and carotenoids in human serum
3. Liquid chromatographic analysis of all-rac-α-tocopheryl acetate, tocopherols, and retinyl palmitate in SRM 1846
4. A spectrophotofluorometric study of compounds of biological interest
5. Vitamin E content of fats and oils: Nutritional implications
6. Simultaneous liquid chromatographic determination of vitamin A, E and β-carotene in common dairy foods
7. Chemistry of tocopherols and tocotrienols
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9. A modified method to minimize losses of carotenoids and tocopherols during HPLC analysis of red palm oil
10. Influence of extraction techniques on determination of α-tocopherol in animal feedstuffs
11. Chromatographic determination of vitamins in foods
12. Vitamin E
13. Vitamin E content of margarine and reduced-fat products using a simplified extraction procedure and HPLC