DIN EN 12822:2014-08

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 ?-, ?-, ?- and ?-tocopherol. 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 ?-, ?-, ?- and ?-tocopherol in milk powder and of ?- and ?-tocopherol in oat powder ranging from 0,057 mg/100g (?-tocopherol) to 10,2 mg/100 g (?-tocopherol).