Abstract
Tocopherol contents in 74 foods and 44 cooked foods Were determined by high performance liquid chromatography and daily tocopherol consumption was calculated on the basis of tocopherol contents.
1) In general, tocopherol contents in cereal were low, oil contalned a large amomt of tocopherol. Tocopherol contents of fruits are from 4.82 to 0mg/100g as α-tocopherol. Foods excepting oil hardly containled tocopherols other than α-tocopherol.
2) Tocopherol contents of cooked foods were lower than those of corresponding raw foods in many kinds of foods. Tocopherol contents of fried foods were much affected by oil used in cooking.
3) According to “National survey of nutrition, ”we estimated daily tocopherol intake on the basis of tocopherol contents of foods; 10.46mg (total tocopherol/day/person) and 5.07mg (α-tocopherol equiv. /day/person). These values should be plused about 20% of them, because tocopherols were not determined for about 20% of all foods.
