Vitamin E (Only α-Tocopherol) in Foodstuffs: HPLC Method

The method describes a procedure for the quantitative determination of vitamin E (α-tocopherol) in foodstuffs. It determines the α-tocopherol of natural origin and, if required, α-tocopherol in free or esterified form added during the production of the foodstuff. The method is applicable to both fresh and stored foodstuffs of all kinds intended for immediate consumption. The quantitative determination and evaluation of the three other tocopherol homologues (β-, γ- and δ-) and of the four corresponding tocotrienols are not covered by this determination method (for structural formulae, see Fig. 8). α-Tocopherol contents above 0·1 mg/ 100 g of sample can be determined quantitatively, and contents of 0·05 mg/100 g can be detected qualitatively.