Liquid Chromatographic Determination of Tocopherols and Tocotrienols in Margarine, Infant Foods, and Vegetables

Abstract

Abstract A liquid chromatographic (LC) method was developed for determination of tocopherols and tocotrienols in foods. Tocopherols and tocotrienols were released after saponification of test portions for 40 min at 80°C, followed by extraction with hexane-ethyl acetate. After evaporation of the organic solvents, the extract was injected into the LC system. Separation of individual tocopherols and tocotrienols was satisfactory. Some interferences were encountered from tocomoneols, tocodienols, 2-tert-butyl-4-hydroxyanisole (BHA), 2,6-di-tert-butyl-4-methylphenol, (BHT), and plastochromanol-8. The response of the LC system was linear over a range of 0-10 μg/mL for tocopherols and tocotrienols. The detection limit for these compounds was 0.1 μg/mL. Repeatabilty relative standard deviation values for tocopherols and tocotrienols in margarine, infant formula, and broccoli (concentration range, 0.11-22 mg/100 g) varied from 1.3 to 6.4%. Recoveries ranged from 91 to 105%.