Abstract
Reactivity of vitamin A extracted from vitamin A enriched fish sausages purchased from different factories and the change of the reactivity of the vitamin during experimental manufacture of the enriched sausages were studied.
The reactivity of vitamin A with maleic anhydride was measured by the method after Ames and Lehman (1960).
The reactivity of vitamin A extracted from the enriched fish sausages appearing on the market resulted to be higher than 80%, while the reactivity of all-trans vitamin A was practically 100%.
During the processes of the experimental manufacture of the vitamin A fortified fish sausages, the reactivity of the vitamin with maleic anhydride was slightly reduced.
Results obtained from this experiment show that an isomerisation of vitamin A from all-trans to cis-isomer(s) might occur at an extremely slow rate during the manufacturing processes.
