Summary - vitamin E

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EN 12822:2000 Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of α-, β-, γ- and δ-tocopherols


Scope

This European Standard specifies a method for the determination of vitamin E in foodstuffs by high performance liquid chromatography (HPLC). The determination of vitamin E content is carried out by measurement of α-, β-, γ- and δ-tocopherol.

The vitamin E activity can be calculated from the tocopherol content assuming appropriate factors as given in the introduction.

Principle

Determination of α-, β-, γ- and δ-tocopherol in an appropriate sample solution by high performance liquid chromatographic (HPLC) separation and subsequent photometric (UV-range) or preferably fluorometric detection. In most cases a saponification of the test material followed by an appropriate extraction is necessary. Identification is carried out on the basis of the retention times, and quantitative determination by the external standard method using peak or peak heights. Internal standard methods can also be used if the corresponding recovery tests have proven the same behaviour of the internal standard during the analysis as the analyte itself.

Precision data

 

Margarine
CRM 122
α-tocopherol

Milk powder
CRM 421
α-tocopherol

Repeatability standard deviation s r, mg/100 g

0,977

0,399

Repeatability coefficient of variation, %

4,1

4,0

Repeatability value r = [2,83 x s r], mg/100 g

2,765

1,130

Reproducibility standard deviation s R, mg/100 g

1,477

0,693

Reproducibility coefficient of variation, %

6,1

7,0

Reproducibility value r = [2,83 x s R], mg/100 g

4,180

1,960

Data derived from EN 12822.


Data obtained in 1994.