DIN EN 12822:2012-04

This European Standard specifies a method for the determination of Vitamin E in food by high performance liquid chromatography (HPLC). The determination of Vitamin E content is carried out by measurement of alpha, beta-, gamma- and delta-tocopherol. This method has been validated in two interlaboratory studies. The first study was for the analysis of alpha-tocopherol in margarine and milkpowder ranging from 9,89 mg/100 g to 24,09 mg/100 g. The second study was for the analysis of alpha-, beta-, delta- and gamma-tocopherol in milkpowder and of alpha- and beta-tocopherol in oatspowder ranging from 0,057 mg/100g (beta tocopherol) to 10,2 mg/100 g (alpha-tocopherol). The vitamin E activity can be calculated from the tocopherol content assuming appropriate factors as given in the introduction.