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http://dx.doi.org/10.9799/ksfan.2015.28.1.143

A Study on Contents of Vitamin D in Agricultural Products and Foods  

Ji, Soo-Hyun (Dasan Institute of Life & Science Co., Ltd.)
Jang, Mi-Young (Dasan Institute of Life & Science Co., Ltd.)
Choi, Jung-Yeon (Dasan Institute of Life & Science Co., Ltd.)
Choi, Young-Min (Functional Food & Nutrition Division, Department of Agrofood Resoures, National Academy of Agricultural Sciences (NAAS), Rural Development Administration (RDA))
Kim, Young-Gook (Dasan Institute of Life & Science Co., Ltd.)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.1, 2015 , pp. 143-152 More about this Journal
Abstract
Vitamin D contents in agricultural products and foods were quantified by high performance liquid chromomatography (HPLC) with a UV/Vis detector, using external standard methods. The results were confirmed with liquid chromatography tandem mass spectrometry (LC-MS/MS). After homogenization, samples were hydrolyzed by direct alkali saponification. Thereafter, fat-soluble components were extracted with n-hexane containing 0.01% butylated hydroxytoluene (BHT). Vitamin D contents in cereals were found to be in the range of $1.882{\sim}4.856{\mu}g/100g$. Juda's ear and oak mushroom contained high amounts of vitamin D, at 363.85 and $199.42{\mu}g/100g$ of edible portion, respectively.
Keywords
vitamin D; agricultural products and foods; food composition table;
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Times Cited By KSCI : 2  (Citation Analysis)
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