Isolation of Vitamin A
In nature vitamin A is largely found as an ester and, consequently, is highly soluble in organic solvents but not in aqueous solutions.
The major provitamin carotenoid, B-carotene, has similar solvent properties.
One of the richest sources of vitamin A is liver tissue, in particular the liver oils of marine fish and mammals.
The esters can be directly isolated from these oils by molecular distillation at very low pressure, a procedure that has been used extensively for the commercial preparation of vitamin A-rich oils.
Alternatively, vitamin A might be directly extracted with chloroform or with some other solvent combination, such as hexane together with ethanol, followed by purification of vitamin A by chromatography means.
To hydrolyze esters, not only of vitamin A and carotenoid but also of triglycerides and other lipids, saponification with KOH is commonly used, followed by extraction with organic solvents.
Retinol or its esters can be readily crystallized at low temperature from a variety of organic solvents, including ethyl formate, propylene oxide, and methanol.
Isolation of Vitamin A
Flavor is far more complex than a single taste on the tongue. It is the
result of a close interaction between *taste*, detected by the taste buds,
and *a...
