Ciappellano S, Brighenti F, Porrini M, Testolin G
Acta Vitaminol Enzymol. 1985;7(3-4):223-8.
Vitamin A and beta-carotene contents in 22 samples of precooked foods were determined before and after the use of various reheating techniques. The method used includes saponification by boiling with etOH and KOH, diethyl ether extraction in the presence of BHT as antioxidant, drying under controlled conditions and detection of the vitamins by HPLC. The results suggest good applicability of the procedure to food analysis and show how reheating processes can have a significant influence on the vitamin content of such foodstuffs.
在使用各种重新加热技术之前和之后，测定了22份预煮食品样本中的维生素A和β-胡萝卜素含量。所使用的方法包括用乙醇和氢氧化钾煮沸进行皂化、在存在抗氧化剂丁基羟基甲苯的情况下用乙醚萃取、在受控条件下干燥以及通过高效液相色谱法检测维生素。结果表明该程序在食品分析中具有良好的适用性，并显示了重新加热过程如何对这类食品的维生素含量产生重大影响。
