استخلاص و قياس كمية الفيتامين A في حليب الرضع الجاف و دراسة تأثير الرطوبة فيه

الملخص EN

Objective: This research aims to extract vitamin A and value its amount in four kinds of infant baby powder milk.

Two kinds are imported to Syria, and the others are from the same French brand.

The research also aims to study effect of kitchen atmosphere humidity on the amount of vitamin A in the four previous kinds before and after being fortified with vitamin, since opening the can until the fifth week of opening.

Methods: The four fortified and unfortified kinds of milk were put in kitchen atmosphere humidity since opening the can until the fifth week of opening.

The vitamin was extracted by using hexane in soxhelt.

The amount of vitamin was determined by high performance liquid chromatography (HPLC) with PDA detector.

Results: The results showed that the efficiency of extraction method using hexane in soxhelt was 90%.

Vitamin A concentration decreases whenever time of exposure to humidity increases in the unfortified milk more than fortified one during five weeks from opening the can, and this decline increased sharply after the third week so that we couldn’t identify it in this way for the imported milk unlike the French brand one in its two kinds (fortified-unfortified).

Conclusions: According to this research we deduce that the concentration of vitamin A decreases whenever humidity increases, and this decline increases as the amount of vitamin A being less than what mentioned on the can and humidity more after opening the can.

Also we conclude that the concentration of vitamin A at the end of the first week for S1, S2 was less than the allowable limit for children (400 μg/100g/day), while the concentration of the vitamin for F1, F2 was less than the allowable limit at the end of the second week.

So the concentration of vitamin A in S1, S2 must be as mentioned on the can.