DIN EN 12822:2014-08

This European Standard provides the base for analytical methods. It is intended, that the analyst, on the basis of this framework can choose his own analytical work in accordance to this standardized procedure. 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-tocopherol. This method has been validated in two interlaboratory studies. The first interlaboratory study was for the analysis of α-tocopherol in margarine and milk powder ranging from 9,89 mg/100 g to 24,09 mg/100 g. The second interlaboratory study was for the analysis of α-, β-, γ- and δ-tocopherol in milk powder and of α- and β-tocopherol in oat powder ranging from 0,057 mg/100 g (β-tocopherol) to 10,2 mg/100 g (α-tocopherol). In this standard α-, β-, γ- and δ-tocopherol are determined in an appropriate sample solution by HPLC separation and subsequent by photometric (UV-range) or preferably fluorometric detection. In most cases a saponification of the test material followed by an extraction is necessary. Identification of substances is carried out on the basis of retention times and quantitative determination by the external standard method using peak areas and/or peak heights. Internal standard methods can also be used if the corresponding recovery tests have proven the same behavior of the internal standard during the analysis as the analyte itself. This document has been prepared by Technical Committee CEN/TC 275 "Food analysis - Horizontal methods", the secretariat of which is held by DIN (Germany). The responsible German body is Working Committee NA 057-01-13 AA "Vitamine und Carotinoide" ("Vitamins and Carotenoids ") at the Food and Agricultural Products Standards Committee (NAL) at DIN.