A Novel Procedure for Determining 25-hydroxyvitamin D-3 in Egg

作者：Yoshida Mikihiko^*; Nogami Kanako; Hishiyama Takashi; Igarashi Tomoji; Taniguchi Makoto

来源：Food Science and Technology Research, 2012, 18(2): 303-308.

• 25-hydroxyvitamin D-3
• HPLC
• egg
• food analysis
• market research

Eggs are a major source of vitamin D, and contain the metabolized forms such as 25-hydroxyvitamin D-3 (25-OH-D-3). In this study, we developed a novel analysis method for determining 25-OH-D-3 in egg by HPLC. After extraction with a hexane-ethylacetate mixture, the crude extract was subjected to preparative normal phase LC using an aminopropyl column. 25-OH-D-3 content in the fraction was determined by reversed phase LC using an ODS column. The method validation results confirmed that the method had good linearity (r > 0.999), accuracy (98% of recovery) and precision (4.8% of RSDr). The LOD and the LOQ were determined to be 0.04 and 0.13 mu g/100 g, respectively. Market research undertaken in Japan clarified the different characteristics of 25-OH-D-3 and vitamin D-3 contents in fortified eggs. There were no significant differences in 25-OH-D-3 content between normal and fortified eggs, although significant differences in vitamin D-3 levels were observed.

• 出版日期2012-3