The influence of latitude on the concentration of vitamin D-3 and 25-hydroxy-vitamin D-3 in Australian red meat

作者：Liu Jerry^*; Greenfield Heather; Strobel Norbert; Fraser David R

来源：Food Chemistry, 2013, 140(3): 432-435.

DOI：10.1016/j.foodchem.2012.10.032

• Vitamin D-3
• 25-Hydroxy-vitamin D-3
• Red meat
• Ultraviolet radiation
• LC-IT-MS

There is little information on the vitamin D content of Australian red meat or on the possible influence of latitude on this content. To determine the content of vitamin D-3 and 25-hydroxy-vitamin D-3 (25OHD(3)), lamb and beef were analysed from 34 degrees S with LC-IT-MS. To investigate the possible influence of latitude on vitamin D in meat, the lean meat and fat from five cuts of beef were analysed from 17 degrees S and 41 degrees S. Lamb contained 0.10 mu g vitamin D-3/100 g and 0.20 mu g 25OHD(3)/100 g lean meat, while beef contained 0.12 mu g vitamin D3 and 0.27 mu g 25OHD(3)/100 g (lean meat). Latitude had no effect on the vitamin D-3 (P = 0.21) or 25OHD(3) (P = 0.29) content of lean beef, but fat from cattle in the 17 degrees S latitude group contained significantly higher (P < 0.01) concentrations of vitamin D3 than fat from the 41 degrees S group of cattle.

• 出版日期2013-10-1