DS/EN 12823-1:2014

Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-E-retinol and 13-Z-retinol


Status:
Current
Type:
Standard
Language:
English
Subject:
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Scope

This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). This method has been validated in an interlaboratory study with samples of margarine and milk powder with all-E-retinol levels ranging from 653 µg/100 g to 729 µg/100 g and with 13-Z-retinol levels ranging from 30 µg/100 g to 39 µg/100 g. The determination of vitamin A content is carried out by the measurement of all-E-retinol, 13-Z-retinol and β-carotene. This part covers the measurement of all-E-retinol and 13-Z-retinol.
The extract obtained after saponification in this method can be used for the determination of β-carotene, as described in EN 12823 2:2000 Foodstuffs – Determination of vitamin A by high performance liquid chromatography – Part 2: Measurements of β-carotene. In this case, the saponification temperature should preferably not exceed 80 °C in order to prevent isomerisation and oxidation of β-carotene.


Number of pages: 20

Published: 2014-07-18

Date of approval: 2014-07-03

International relationships : EN 12823-1:2014 IDT

ICS: 67.050 - General methods of tests and analysis for food products

Item number: M261647


Committees

Committee

  • CEN/TC 275
  • CEN/TC 275/WG 9

Danish committee

DS/S-291