1 Division of Food Chemistry, National Food Institute, Technical University of Denmark2 National Food Institute, Technical University of Denmark3 unknown
The total vitamin D content in meat, i.e., vitamin D-3 and 25-hydroxyvitamin D-3, was determined by HPLC after alkaline hydrolysation, solid-phase extraction and semi-preparative HPLC. For detection, a DAD detector between 220 and 320 nm was used and quantification was performed at 265 nm. Vitamin D-2 was used as internal standard for vitamin D-3 as well as for 25-hydroxyvitamin D-3. Precision for vitamin D-3 was determined in lean meat and lard to 9.1% and 7.1%, respectively. The corresponding values for 25-hydroxyvitamin D-3 were 8.9% and 9.9%. Accuracy was determined in spiked samples, which showed a recovery of 94.7% and 99.0% for vitamin D-3 and 25-hydroxyvitamin D-3, respectively. The method is applicable for establishing data for food composition tables. (C) 2004 Elsevier Inc. All rights reserved.
Journal of Food Composition and Analysis, 2004, Vol 17, Issue 6, p. 777-787