バターのビタミンA及びカロチンの定量に関する研究

概要

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From the stand-point of vitamin A effect in butter the carotenoids cannot be neglected. We have determined vitamin A, total carotenoids and α- and β-caroten in Japanese butter. Vitamine A, is measured using the Carr Price reaction. After α- and β-carotene was separated by chromatographic technique, the light absorption of carotene solution was measured at a wave length of 450 mμ using Beckman spectrophotometer. Results are as follows. (1) For separating α- and β-carotene in butter 0.8% acetone in petroleum ether was successfully empolyed as an eluent on a aluminium oxide. (2) During four seasons of the year, there is almost no difference iii vitamin A potency among butters of spring, summer and autumn, and caroten potency is highest in autumn and lowest in winter. (3) Average total potency of vitamin A and α- and β-carotene was summed up to 2288 I. U.
社団法人日本農芸化学会の論文