The aim of this study was to characterize tocochromanols (tocopherols -T and tocotrienols -T3) in selected dairy products – rennet ripening cheese and cheese products with addition of plant oils. The analysis was based on 36 products bought in supermarkets in Poznan and those obtained directly from the manufacturers. The first step in this research was elaboration of the effective extraction of fats. The RoseGottlieb method was used. Next, the HPLC method was applied for qualitative and quantitative analyses of tocopherol homologus. Original cheese was characterized by the presence of alpha-T only. Analysis of tocochromanols in 30 cheese samples showed 4 being adulterated: all forms of tocopherols and tocotrienols (α-, β-, γ- and δ-) were present.
tocochromanols, cheese, adulteration, chromatography