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The stabilization and concentration of vitamin A in cod-liver oil.

By Réal. Leduc

Abstract

[...] The concentration of vitamin A is not a simple problem. Present processes are somewhat expensive, time consuming, and entail several difficulties. Furthermore, the residual oil, after vitamin A extraction, is changed chemically and generally has no industrial value. On the other hand, certain industries use large amounts of fish oils for purposes in which the vitamin A content is of no concern, so that potential sources of vitamin A are lost in industrial processing. It would be advantageous if the prior extraction of vitamin A could be carried out economically. The need, therefore, arises for a cheap and simple method of extracting vitamin A without altering the chemical nature of the residual oil. Vitamin A is readily adsorbed chromatographically when in the alcohol form, but not in the natural occurring ester form. (10). However, converting the vitamin ester to the alcohol through saponification, alters the chemical nature of the oil and so, an attempt was made to effect a selective hydrolysis of the vitamin A ester ‘in situ’, without changing the oil. The possibility of adsorbing vitamin A on different adsorbents and under varying conditions was also investigated. The present trend in the fortification of natural food products with vitamins (11) would also be facilitated by the solution of those two problems

Topics: Agricultural Chemistry.
Publisher: McGill University
Year: 1945
OAI identifier: oai:digitool.library.mcgill.ca:125905
Provided by: eScholarship@McGill
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