Abstract
The method describes a procedure for the qualitative and quantitative determination of the individual tocopherols. It is applicable to edible vegetable oils and fats. The method is not applicable to fatty food preparations such as the fatty phase of margarine or mayonnaises and blends of edible fats, since they might contain esterified tocopherols.
DGF Einheitsmethode F-II 4/84.
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References
M. Arens, S. Kroll and W. Müller-Mulot, Fette-Seifen-Anstrichmittel, 84 (4), 148–51 (1984).
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© 1985 Elsevier Applied Science Publishers Ltd
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Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (1985). Free Tocopherols and Tocotrienols (Vitamin E) in Edible Oils and Fats: HPLC Method. In: Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (eds) Methods for the Determination of Vitamins in Food. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4944-7_9
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DOI: https://doi.org/10.1007/978-94-009-4944-7_9
Publisher Name: Springer, Dordrecht
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