This paper describes an HPLC procedure for the determination of tocopherols and tocotrienols in crude and edible vegetable oils. The sample preparation only involves a dissolution of the oil inn-hexane and filtration. The chromatographic separation was achieved using a normal phase column LiChrosorb SI 60 (5 μm; 25.0 × 0.4 cm). Isocratic elution was carried out usingn-hexane : 2-propanol (99.7:0.3). The effluent was monitored by using diode-array and fluorimetric detectors.