A method for the determination of vitamin A, α- and β- carotene in margarine, including the results of a collaborative test

Abstract

The statutory method for the determination of total vitamin A in margarine has been modified to enable vitamin A, α-and β-carotene to be determined separately. A collaborative test by six laboratories has shown that the proposed method is more accurate than the statutory method, particularly for margarine coloured with synthetic β-carotene, and there is no loss of precision.