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Determination of Unoxidized Tocopherols in Milk Fat^1,2,

Dairy Industry Department, Iowa State College, Ames

ABSTRACT

This procedure was evolved in order to follow tocopherol degradation in oxidizing milk fat. It combines saponification, in the presence of pyrogallol, to destroy tocoquinones and essentially all fat peroxides, chromatography on SnCl₂ + HCl-treated Floridin (Kjolhede) to remove carotenoids, possible residual peroxides, steroids, etc., and color development in benzene-ethanol with ferric chloride and bipyridyl in acetic acid solution (Devlin and Mattill). Pyrogallol was effective in preventing tocopherol destruction during saponification and was superior to saponification under nitrogen. Complete saponification was effected by using 17 ml. of 3.5 N KOH per 10 g. fat. If saponification was eliminated, the treated Floridin column reduced tocopheryl-p-quinones but not tocopheryl-o-quinones. The former were similarly reduced by the Quaife and Biehler hydrogenation procedure. These reduced compounds are measured as tocopherols.

¹ Journal Paper No. J-3208 of the Iowa Agricultural Experiment Station, Ames. Project No. 982.

² The work reported herein was supported in part by the Quartermaster Food and Container Institute for the Armed Forces; the paper has been cleared for publication.

³ Part of a thesis submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Technology—Dairy Chemistry, December, 1950.

⁴ Current address: Kraft Foods Co., Research Laboratories, Glenview, Illinois.