EN 12822:2014

Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of α-, β-, γ- and δ-tocopherol

Publication date:   Jul 17, 2014

General information

90.93 Standard confirmed   Oct 28, 2020

CEN

CEN/TC 275 Food analysis - Horizontal methods

European Norm

67.050   General methods of tests and analysis for food products

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Scope

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].

Life cycle

PREVIOUSLY

WITHDRAWN
EN 12822:2000

NOW

PUBLISHED
EN 12822:2014
90.93 Standard confirmed
Oct 28, 2020