Abstract
AbstractAll food components with vitamin A and E activity, i.e. all‐trans retinol. its cis isomers and their esters as well as the four tocopherols. the four tocotrienols, and α‐tocopheryl acetate, were separated by HPLC using a nitro‐column and a three‐step gradient elution with n‐hexane and terα‐butylmethylether mixtures. β‐carotene and the retinol isomers were determined with an UV/Vis detector, all other compounds with a fluorescence detector connected in series. Fats, oils, and lipid extracts from foods can he injected onto the HPLC column without any clean‐up.
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