Livsmedel - Bestämning av vitamin A med HPLC - Del 1: Mätning av all-trans-retinol och 13-cis-retinol

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 ß-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 ß-carotene, as described in EN 12823 2:2000 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurements of ß-carotene. In this case, the saponification temperature should preferably not exceed 80 °C in order to prevent isomerisation and oxidation of ß-carotene.