抄録
Commercial fish sausages contain absorbing substances at 325 mμ as well as Carr-Price-positive substances, which make the determination of vitamin A in sausages difficult. An appropriate assay method of vitamin A has been devised using a weakly activated alumina column chromatography and a developing solvent system containing diluted acetone in petroleum benzine and photometric determination with glycerol-dichlorohydrin reagent. The method of Shimizu for the determination of vitamin A in sausages is found to be applicable only when they are enriched with vitamin A palmitate.
