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-tocopherols. This method has been validated in two interlaboratory studies. The first study was for the analysis of -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-tocopherols in milk powder and of α-, β-, γ- and δ-tocopherols tocopherol in oat powder ranging from 0,057 mg/100 g (β-tocopherol) to 10,2 mg/100 g (α-tocopherol).
EN 12822:2014 Referenced Document
EN ISO 3696:1995 Water for Analytical Laboratory Use- Specification and Test Methods (ISO 3696 : 1987)
EN ISO/IEC 17025:2005 General requirements for the competence of testing and calibration laboratories (ISO/IEC 17025:2005)
ISO 5725:1986 Precision of test methods; Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
EN 12822:2014 history
2014EN 12822:2014 Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of ��-@ ?-@ �� and �� tocopherol
2000EN 12822:2000 Foodstuffs - Determination of Vitamin E by High Performance Liquid Chromatography - Measurement of a-, B-, y- and o-Tocopherols