Analysis and Distribution of Vitamin E in Vegetable Oils and Foods
Alan J. Sheppard, Jean A.T. Pennington, John L. Weihrauch
Abstract
This chapter addresses the nomenclature, terminology, and definitions of vitamin E or compounds exhibiting vitamin E activity that vary with the audience. A nomenclature policy for vitamins and related compounds has been established by AIN and published in the Journal of Nutrition based on the nomenclature naming procedures developed by the International Union of Nutrition Sciences Committee on Nomenclature. This nomenclature policy is consistent with the Recommendations of the Commission on Biochemical Nomenclature. The Association of Official Analytical Chemists states that the "term vitamin E should be used as generic descriptor for all tocol- and tocotrienol derivatives" that exhibit vitamin E activity. The extraction process is a very critical step in the analysis. The extracting agents include ether, hexane, acetone, chloroform, ethanol, propanol, and, in some cases, combinations of solvents.