藻類中トコフェロール定量時の抽出率に対する加熱膨潤効果

概要

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A rapid and reproducible HPLC method, after saponification and ethyl acetate-hexane extraction, was examined for the determination of tochpherols in some kinds of algae. Different values were obtained between dried purple laver (Hoshi-nori) and toasted purple laver (Yaki-nori), while the recoveries of tocopherol added to them were more than 90%. The different values between both samples were found to be due to inadequate extraction. Complete and consistent extraction of tocopherols in different kinds of samples was achieved by adding adequate amount of water and then heating at 100℃ for 5 minutes before saponification. Procedure of the maceration and heating was sufficient for complete extraction from dried and toasted purple lavers (Amanori), dried green laver (Aonori) and dried sea lettuce (Aosa). Overall recoveries of externally added tocopherol were 84.5% and 89.4%, respectively, for dried and toasted purple lavers.
日本ビタミン学会の論文
1992-08-25