90.60 Close of review Jun 4, 2026
CEN
CEN/TC 275 Food analysis - Horizontal methods
European Norm
67.050 General methods of tests and analysis for food products
Published
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].
WITHDRAWN
EN 12822:2000
PUBLISHED
EN 12822:2014
90.60
Close of review
Jun 4, 2026
