Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of α-, β-, γ- and δ-tocopherol
This European Standard specifies a method for the determination of vitamin E in foods by high performance liquid chromatography (HPLC). The determination of vitamin E content is carried out by measurement of α-, β , γ- and δ-tocopherol. This method has been validated in two interlaboratory studies. The first study was for the analysis of α-tocopherol in margarine and milk powder ranging from 9,89 mg/ 100 g to 24,09 mg/ 100 g. The second study was for the analysis of α-, β-, γ- and δ-tocopherol in milk powder and of α-, and β-tocopherol in oat powder ranging from 0,057 mg/ 100 g (β-tocopherol) to 10,2 mg/ 100 g (α-tocopherol).NOTE The vitamin E activity can be calculated from the tocopherol content assuming appropriate factors as given in [1], [2], [3] and [4].
View in
