Determination and Content of Carotene and Vitamin A in Wisconsin Butter

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Abstract
A solvent extraction method is described for the determination of carotene and vitamin A in butters, utilizing the yellow color of the carotene for its determination and the Carr-Price reaction for the determination of vitamin A. Diacetone alcohol, 94%, proved to be superior to 92% methanol for the extraction of non-carotene pigments. The March butters averaged about 9,500 I.U./lb. The butters of July and September averaged about 18,000 I.U./lb. The January butters were slightly better than the March butters and contained about 10,500 I.U./lb. In the summer butters, about 75% of the total natural butter pigment was found to be carotene, in the winter butters 60 to 65% of the pigment was carotene. Storage of butter as long as 8 months did not result in a loss of carotene or of vitamin A.

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