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].