caa a22 4500 46315679X CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0524-5 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0524-5 Determination of vitamins A and E in cooked sausages [Elektronische Daten] [Felicidad Valls, Miguel Fernández-Muiño, Martín Checa, Maria Sancho Ortiz] A reliable and sensitive reverse-phase HPLC method is described for the separation and quantification of all-trans-retinol and dl-α-tocopherol in cooked sausages. Samples were chromatographed with UV and fluorescence detection on a 15cm×0.4cm i.d. Spherisorb ODS-2, 5μm column, using as mobile phase a mixture of 90% acetonitrile and 10% tetrahydrofuran. Sample preparation included saponification and extraction by n-hexane. Addition of pyrogallol and oxygen-free conditions avoided oxidation of both vitamins, increasing recovery percentages, which ranged from 90.0 to 95.0%. Precision was 1.0% (within a day) and 3.4% (between days) for all-trans-retinol and 1.1% (within a day) and 2.6% (between days) for dl-α-tocopherol. Detection limits were 10μg/100g for all-trans-retinol and 0.1mg/100 g for dl-α-tocopherol with a signal-to-noise ratio of 3. Twenty samples of six different products were analyzed in duplicate. Average for all-trans-retinol in "enriched chopped” was 108mg/100g fresh weight, and the mean value for dl-α-tocopherol in "enriched chopped” was 2.3mg/100g fresh weight. Springer-Verlag, 2006 Cooked sausages nationallicence Vitamin A nationallicence Vitamin E nationallicence HPLC nationallicence Valls Felicidad Campofrío Alimentación S.A., Fundación Sonsoles Ballvé, s/n., 09007, Burgos (Castilla y León), Spain aut Fernández-Muiño Miguel Departamento de Biotecnología y Ciencia de los Alimentos, Area de Nutrición y Bromatología, Universidad de Burgos, Plaza de Misael Bañuelos García s/n., 09001, Burgos (Castilla y León), Spain aut Checa Martín Campofrío Alimentación S.A., Fundación Sonsoles Ballvé, s/n., 09007, Burgos (Castilla y León), Spain aut Sancho Ortiz Maria Departamento de Biotecnología y Ciencia de los Alimentos, Area de Nutrición y Bromatología, Universidad de Burgos, Plaza de Misael Bañuelos García s/n., 09001, Burgos (Castilla y León), Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 181-185 1438-2377 226:1-2<181 2007 226 217 https://doi.org/10.1007/s00217-006-0524-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0524-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Valls Felicidad Campofrío Alimentación S.A., Fundación Sonsoles Ballvé, s/n., 09007, Burgos (Castilla y León), Spain aut NATIONALLICENCE 700 1- Fernández-Muiño Miguel Departamento de Biotecnología y Ciencia de los Alimentos, Area de Nutrición y Bromatología, Universidad de Burgos, Plaza de Misael Bañuelos García s/n., 09001, Burgos (Castilla y León), Spain aut NATIONALLICENCE 700 1- Checa Martín Campofrío Alimentación S.A., Fundación Sonsoles Ballvé, s/n., 09007, Burgos (Castilla y León), Spain aut NATIONALLICENCE 700 1- Sancho Ortiz Maria Departamento de Biotecnología y Ciencia de los Alimentos, Area de Nutrición y Bromatología, Universidad de Burgos, Plaza de Misael Bañuelos García s/n., 09001, Burgos (Castilla y León), Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 181-185 1438-2377 226:1-2<181 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer