Abstract
The vitamin E homologues in brown rice and pulses were determined by high performance liquid chromatography. The changes of vitamin E content in rice by milling were also investigated. The following are the results obtained.
(1) Although α-, β- and γ-tocopherols were contained in brown rice Sasanishiki, δ-tocopherol was not detected. The total vitamin E content weighed approximately 1 mg/100 g, of which the majority was a-tocopherol amounting to approximately 90%.
(2) Soybeans contained α-, β-, γ- and 6-tocopherols. The total vitamin E content weighed approximately 22 mg/100 g, of which the α-tocopherol content amounted to approximately as low as 6%.
(3) Adzuki beans contained α-, β-, γ- and δ-tocopherols. The total vitamin E content amounted to approximately 13 mg/100 g, of which the a-tocopherol content was so low as 1% but theδ-tocopherol content was as high as 78%.
(4) The vitamin E content in rice decreased by milling. The re3idual vitamin E content in white rice was approximately 49%.
