The purpose of this study is to establish an extraction and analysis method for α-tocopherol, and to then distinguish among varieties. The α-tocopherol contents of 22 varieties of peanut seeds were analyzed by HPLC. Peanut seeds of cv. Palkwang were processed in two ways, by boiling and roasting. The α-tocopherol contents of the two types of peanuts were compared with fresh seeds without any processing. α-Tocopherol was detected at a retention time of 2.95 minutes. Five standards of α-tocopherol covering a range of 20~100㎍/ml were made up in 2% isopropyl alcohol/n-hexane and analyzed in duplicate. The α-tocopherol contents differed according to extraction temperature. The contents were 85㎍/g$ or less at 10℃ and 20℃ and 94㎍/g at 30℃, but they were decreased at $40℃ or higher. The α-tocopherol contents in 22 peanut varieties were 61.36~96.80㎍/g according to variety. Fresh peanuts contained 106.7㎍/g of α-tocopherol, while boiled peanuts contained 108.8㎍/g of α-tocopherol, and roasted peanuts contained 109.2㎍/g of α-tocopherol.
INTRODUCTION
MATERIAL AND METHODS
RESULTS AND DISCUSSION
LITERATURE CITED