Some Properties of Vitamin E Concentrates

Authors

H. S, Olcott, State University of IowaFollow

Document Type

Research

Abstract

Preparations of vitamin E were obtained from lettuce and from wheat germ oil by fractional crystallizations of the unsaponifiable lipids. Still further concentrated fractions were obtained from the lettuce unsaponifiable lipids by fractional distillation in vacuo. The fraction collected from 190-220° (0.1 mm.) was the most active. After the removal of traces of sterols and other solid alcohols by crystallization from acetone, 10 mg. were sufficient, when fed to a female rat deficient in vitamin E, to allow the birth of a normal litter. Concentrates so obtained were resin-like material which would not crystallize. Some of the physical and chemical properties were determined. The vitamin is not destroyed by acetylation, benzoylation, or mild hydrogenation but is destroyed by bromination.

Publication Date

1933

Journal Title

Proceedings of the Iowa Academy of Science

Volume

40

Issue

1

First Page

110

Last Page

110

Copyright

©1933 Iowa Academy of Science, Inc.

Language

en

File Format

application/pdf

Recommended Citation

Olcott, H. S, (1933) "Some Properties of Vitamin E Concentrates," Proceedings of the Iowa Academy of Science, 40(1), 110-110.
Available at: https://scholarworks.uni.edu/pias/vol40/iss1/49