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BS EN 12823-1:2014

Foodstuffs. Determination of vitamin A by high performance liquid chromatography. Measurement of all-E-retinol and 13-Z-retinol (British Standard)

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 g/100 g to 729 g/100 g and with 13-Z-retinol levels ranging from 30 g/100 g to 39 g/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: Measurement of -carotene. In this case, the saponification should not exceed 80 C.

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