Abstract
| Original language | English |
|---|---|
| Journal | Journal of Food Composition and Analysis |
| Volume | 17 |
| Issue number | 6 |
| Pages (from-to) | 777-787 |
| ISSN | 0889-1575 |
| DOIs | |
| Publication status | Published - 2004 |
Cite this
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A new method for the determination of vitamin D-3 and 25-hydroxyvitamin D-3 in meat. / Jakobsen, Jette; Clausen, I.; Leth, Torben; Ovesen, L.
In: Journal of Food Composition and Analysis, Vol. 17, No. 6, 2004, p. 777-787.Research output: Contribution to journal › Journal article › Research › peer-review
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 -