- Authors:
- DOI:
- 10.1016/j.jfca.2003.10.012
- Abstract:
- 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.
- Type:
- Journal article
- Language:
- English
- Published in:
- Journal of Food Composition and Analysis, 2004, Vol 17, Issue 6, p. 777-787
- Keywords:
- Main Research Area:
- Science/technology
- Publication Status:
- Published
- Review type:
- Peer Review
- Submission year:
- 2004
- Scientific Level:
- Scientific
- ID:
- 1120525
0000-0003-4199-3427
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