Analysis of tocopherols in margarine by on-line HPLC–HRGC coupling

Tocopherol analysis in margarine is usually carried out by HPLC after saponification of the sample and extraction of the vitamin compounds; these steps consume both time and solvents. In this paper we propose an on-line HPLC–HRGC coupling method, which allows us to simplify the preparation of the analytical sample. The sample of margarine is solubilized in hexane in an ultrasonic bath in the dark; the filtered solution is then injected into the liquid chromatograph using a normal phase microbore column eluted with hexane–isopropanol 99.8:0.2. The α-tocopherol, which is eluted with some wax esters, is transferred on-line to the gas chromatograph, using a loop-type interface with the concurrent eluent evaporation and solvent vapor exit, thus it is separated from interfering compounds and determined using an Alltech RSL 300 column (22 m × 0.25 μm i.d., 0.2 μm film thickness). The β, γ, and δ–tocopherols are determined in the same LC run, using fluorimetric detection. The analysis was carried out in 50 min.