A new method for the determination of vitamin D-3 and 25-hydroxyvitamin D-3 in meat

Jette Jakobsen; I. Clausen; Torben Leth; L. Ovesen

doi:10.1016/j.jfca.2003.10.012

A new method for the determination of vitamin D-3 and 25-hydroxyvitamin D-3 in meat

Jette Jakobsen, I. Clausen, Torben Leth, L. Ovesen

National Food Institute

Research output: Contribution to journal › Journal article › Research › peer-review

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.

Original language	English
Journal	Journal of Food Composition and Analysis
Volume	17
Issue number	6
Pages (from-to)	777-787
ISSN	0889-1575
DOIs	https://doi.org/10.1016/j.jfca.2003.10.012
Publication status	Published - 2004

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title = "A new method for the determination of vitamin D-3 and 25-hydroxyvitamin D-3 in meat",

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.",

author = "Jette Jakobsen and I. Clausen and Torben Leth and L. Ovesen",

year = "2004",

doi = "10.1016/j.jfca.2003.10.012",

language = "English",

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pages = "777--787",

journal = "Journal of Food Composition and Analysis",

issn = "0889-1575",

publisher = "Academic Press",

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TY - JOUR

T1 - A new method for the determination of vitamin D-3 and 25-hydroxyvitamin D-3 in meat

AU - Jakobsen, Jette

AU - Clausen, I.

AU - Leth, Torben

AU - Ovesen, L.

PY - 2004

Y1 - 2004

N2 - 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.

AB - 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.

U2 - 10.1016/j.jfca.2003.10.012

DO - 10.1016/j.jfca.2003.10.012

M3 - Journal article

VL - 17

SP - 777

EP - 787

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

SN - 0889-1575

IS - 6

ER -