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.
Proceedings of the Iowa Academy of Science
© Copyright 1933 by the Iowa Academy of Science, Inc.
Olcott, H. S,
"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