Abstract

Sajid Husain and D. Muralidharan

The analysis of foodstuffs for their constituents and their nutritional value has been described as "an inviting field to HPLC ;HPLC data for the estimation of fat-soluble vitamins in a wide range of foods are presented in this paper. HPLC provides a rapid and reliable method for fat-soluble vitamin analysis. Advantages of HPLC include direct analysis of vitamins without derivatisation multiple component determinations, resolution of isomers and minimal sample preparation. Compared with other methods, HPLC can detect lower potency levels of vitamins. HPLC bas made significant contribution in vitamin analysts in foods.

Determination; Fat; Soluble; Vitamins

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