Separation and Determination of Tocopherols in Milk and Other Foods by Thin-Layer Chromatography By Tomokichi TSUGO, Kunio YAMAUCIII and Chouemon KANNO

Content Provider	Semantic Scholar
Copyright Year	2008
Abstract	A modified method for fractional determination of ƒ¿-, ƒÀ-, ƒÁand ƒÂ-tocopherols by means of thin-layer chromatography (TLC) was described. The method consists of saponifica tion of lipid in the presence of pyrogallol, extraction of unsaponifiable matter with ether containing hydroquinone, removal of interfering material by passing through neutral alumina layer and Florisil column chromatography, separation of tocopherols by TLC using a modified mixed solvent, extraction of individual tocopherol with ethanol, and spectrophotometric determination of extracted tocopherol with bathophenanthroline-FeCl3orthophosphoric acid procedure. Absorbance was read at 534 mƒÊ and tocopherol content per g of lipid was calculated by an equation obtained from standard curves. By introducing the bathophenanthroline procedure, the sensitivity was increased approxi mately 2.5-fold compared to ƒ¿, ƒ¿'-dipyridyl procedure. Various conditions concerning each step of this method were examined. The recovery of tocopherols added to milk fat was more than 97%. The method was applied to determine tocopherol content of milk fat, egg yolk lipid and margarine. A major tocopherol in milk fat was ƒ¿-tocopherol, but several per cent of total tocopherol was detected as ƒÁ-tocopherol. Egg yolk contained ƒ¿and ƒÁ-tocopherols in an approximate ratio of 2 : 1, and a trace of ƒÂ-tocopherol. (Received November 6, 1967)
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Language	English
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Resource Type	Article