Colorimetric reagents for determining vitamin A in feeds and foods.

Selected blue-color developing reagents for determining vitamin A, effects of some carotenoids, tocopherol, and sterols commonly found in vitamin A extracts of feeds and foods, and effects of moisture and light on the colors developed under normal laboratory conditions were studied. Similar blue colors were obtained using SbCl3, CF3COOH, and CCl3COOH in solutions of CHCl3, CH2Cl2 and C2H4Cl2. In general, the reagents in CH2Cl2 solutions produced the most stable blue colors. The CCl3COOH-in-CH2Cl2 reagent developed slightly higher initial color, but CCl3COOH, especially in CHCl3 solution, was the least stable reagent. Small amounts of moisture affected only SbCl3 reagents, by forming cloudy solutions and precipitates. Carotene and monohydroxy and dihydroxy carotenoids reacted with all reagents tested to produce bluish colors, which, however, reached maximum development much later than the vitamin A blue colors. The presence of sterols slightly decreased color production of vitamin A solutions and frequently slightly increased rate of fading, especially for SbCl3 reagents. With proper precautions any of the reagents studied may be used to determine vitamin A. The preferred reagent for general use probably is CF3COOH-in-CH2Cl2, but it is not the most economical.