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NS-EN 12822:2014

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Abstract

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].

Document information

  • Standard from SN
  • Published:
  • Edition: 2014-06
  • Version: 1
  • Document type: NAT
  • ICS 67.050
  • National Committee CEN/TC 275

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