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
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 -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 -carotene, as described in EN 12823-2:2000, Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurements of -carotene. In this case, the saponification temperature should preferably not exceed 80 °C in order to prevent isomerisation and oxidation of -carotene.
EN 12823-1:2014 Referenced Document
EN ISO 3696:1995 Water for Analytical Laboratory Use- Specification and Test Methods (ISO 3696 : 1987)
EN ISO/IEC 17025:2005 General requirements for the competence of testing and calibration laboratories (ISO/IEC 17025:2005)
EN 12823-1:2014 history
2014EN 12823-1:2014 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-E-retinol and 13-Z-retinol
2000EN 12823-1:2000 Foodstuffs - Determination of Vitamin E by High Performance Liquid Chromatography - Part 1: Measurement of All-Trans-Retinol and 13-Cis-Retinol