Stability of vitamin A in frozen sera.

  title={Stability of vitamin A in frozen sera.},
  author={William J Driskell and Angie Lackey and Jennifer Hewett and M M Bashor},
  journal={Clinical chemistry},
  volume={31 6},
We compared values for vitamin A measured in fresh sera with values obtained after storage at -20 degrees C for five to eight years. Loss of vitamin A from long-stored sera during the extraction step was eliminated by adding ascorbic acid to the extraction solvent, ethanol. Retinol-binding protein was also measured in the stored sera. Not only did vitamin A values remain stable during the years of storage, but also the correlation between concentrations of vitamin A and retinol-binding protein… CONTINUE READING

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