[An improved method of determining the level of vitamin E in food products]

The author suggests a modified method for vitamin E estimation in foodstuffs. Thin-layer chromatography on Silufol (CSSR) plates was used for purification and isolation of vitamin E. Color reaction conducted directly on the plate makes possible increasing the estimation accuracy, especially when isomeric composition of vitamin E is studied in vegetable products. The use of excessive amounts of ethanol for alkaline saponification of samples enables estimation of vitamin E by the method suggested practically in all foodstuffs. The author has used this method for vitamin E estimation in some foodstuffs, in particular, in vegetable oils.