SS-EN-12822 Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of alfa-, beta-, gamma- and delta-tocopherol

SS-EN-12822 - 2014 EDITION - CURRENT
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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 a-, ß , ?- and d-tocopherol. This method has been validated in two interlaboratory studies. The first study was for the analysis of a-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 a-, ß-, ?- and d-tocopherol in milk powder and of a-, and ß-tocopherol in oat powder ranging from 0,057 mg/100 g (ß-tocopherol) to 10,2 mg/100 g (a-tocopherol). NOTE The vitamin E activity can be calculated from the tocopherol content assuming appropriate factors as given in [1], [2], [3] and [4].

To find similar documents by classification:

67.020 (Processes in the food industry Including food hygiene and food safety)

67.050 (General methods of tests and analysis for food products Food microbiology, see 07.100.30 Sensory analysis, see 67.240)

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Designation Name

SS-EN 12822:2014

Revision Level

2014 EDITION

Status

Current

Publication Date

June 24, 2014

Language(s)

English

Page Count

32

International Equivalent

EN 12822:2014(IDT)