Mass Spectra of Vitamin A Alcohol and Related Compounds in Dehydrated Food System

The mass spectra of vitamin A alcohol and related compounds were investigated in a dehydrated food system using a Karto mass spectrometer. Upon electron impact, each compound gave its molecular ion, m/e=M+ and peaks showing the loss of its functional group, thereby providing a quick and unambiguous method of identification. The molecular ions, m/e 328 and m/e 284 were the base peaks for retinyl acetate and vitamin A aldehyde respectively. The molecular ion (m/e 286) was the base peak for vitamin A alcohol and its isomers, which were found more complex and similar to each other. The occurrence of m/e=M+-18 or fragment derived from this ion, predicted the presence of the hydroxyl group. Approximately 1 ug of pure compound was needed for measurable identification.