抄録
In the assay procedure of the vitamin A added to margarine, coloring matters in the margarine which interfere with the experiment have to be removed by chromatography. The authors have found that yellow A. B. and O. B., the pigments which are permitted to use in Japan, become soluble in glacial acetic acid containing acetaldehyde, and devised a simple method of determining the content of vitamin A in margarine by applying the solubility. In this method, the vitamin A content in margarine is determined after the removal of pigments to the acetic acid layer by shaking a petroleum ether solution of unsaponifiable matter with glacial acetic acid containing acetaldehyde. The recovery of vitamin A by this method is over 96%.
