Homogenization using a blender is usually done in sample preparation. But, tocopherols in some of fresh foods were found to be decomposed by the homogenization. The addition of pyrogallol to the foods at the level of 10% could effectively prevent the decomposition of tocopherols. The effect of pyrogallol was examined for 110 foods, and it was found to be remarkable in japanese batterbur, cabbage, eggplant, potato, green gram sprouts, edible burdock, bamboo shoots, japanese plum, pond smelt and sardine. Recoveries of α-tocopherol and α-tocopherylquinon from eggplant were 97.2% and 87.9%, respectively. Tocopherols in the homogenized foods were decreased even at -18℃, while those in the foods with pyrogallol were stable. It was found that oxidized intermediate products to be present in the homogenized foods regenerated to α-tocopherol when pyrogallol was added and incubated at 37℃ for 30~60 min.