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8607909 
Journal Article 
Vitamin E Composition of Some Seed Oils as Determined by High‐Performance Liquid Chromatography with Fluorometric Detection 
Speek, AJ; Schrijver, J; Schreurs, WHP 
1985 
Yes 
Journal of Food Science
ISSN: 0022-1147
EISSN: 1750-3841 
50 
1 
121-124 
English 
A high‐performance liquid chromatographic (HPLC) method is described for the simultaneous analysis of E vitamers α‐, and β‐, γ‐ and δ‐tocopherol and α‐tocotrienol in seed oils. After diluting the oils with n‐hexane, E vitamers are separated by HPLC and detected fluorometrically. Standardization is achieved, using electron‐impact mass spectrometry and HPLC. Vitamin E composition of several hot and cold pressed seed oils, originating from maize germs, olives, soy beans and from sesame, safflower and sunflower seeds, was investigated. No clear differences were observed between E vitamer concentrations of hot and cold pressed oils of the same origin. On the other hand, vitamin E composition of oils different origin varied widely. Of the oils examined, only maize germ oil contained α‐tocotrienol in detectable amounts (about 2%). Esterified E vitamers were not detected. Copyright © 1985, Wiley Blackwell. All rights reserved