食品营养强化剂 醋酸视黄酯 （醋酸维生素A）检测

GB 1886.366-2023食品安全标准 食品添加剂 β-胡萝卜素

本标准适用于以醋酸视黄酯或β-紫罗兰酮为起始原料，以化学合成法制得的食品添加剂β-胡萝卜素。

GB 1903.31-2018食品安全标准 食品营养强化剂 醋酸视黄酯(醋酸维生素A)

本标准适用于以β-紫罗兰酮为主要原料，经化学合成制得的食品营养强化剂醋酸视黄酯(醋酸维生素A或维生素A醋酸酯)。

DIN EN 12823-1-2014食品. 用高性能液相色谱法对维生素A含量的测定. 第1部分: 全-E-黄醇和13-Z-黄醇的测定; 德文版本EN 12823-1-2014

This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). This method has been validated in an interlaboratory study with samples of margarine and milk powder with all-E-retinol levels ranging from 653 µg/100 g to 729 µg/100 g and with 13-Z-retinol levels ranging from 30 µg/100 g to 39 µg/100 g. The determination of vitamin A content is carried out by the measurement of all-E-retinol, 13-Z-retinol and β-carotene. This part covers the measurement of all-E-retinol and 13-Z-retinol. The extract obtained after saponification in this method can be used for the determination of β-carotene, as described in EN 12823-2:2000 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurement of β-carotene. In this case, the saponification should not exceed 80°C.