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Comparison of Analysis of Vitamin D3 in Foods Using Ultraviolet and Mass Spectrometric Detection

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Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2009, 57, 6, 2135-2146
    Article

    Comparison of Analysis of Vitamin D3 in Foods Using Ultraviolet and Mass Spectrometric Detection
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    USDA, ARS, BHNRC, Food Composition and Methods Development Laboratory, 10300 Baltimore Avenue, Bldg. 161, Beltsville, Maryland 20705
    * Corresponding author. Phone: 301-504-9357. Fax: 301-504-8314. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2009, 57, 6, 2135–2146
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf803398u
    Published February 27, 2009
    Copyright © This article not subject to U.S. Copyright. Published 2009 by the American Chemical Society
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    Abstract

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    A method for analysis of vitamin D3 in commonly fortified foods and in fish, which contains endogenous vitamin D3, was developed by combining the best aspects of two official methods. The ethyl ether/petroleum ether extraction procedure from AOAC 992.26 was combined with the chromatographic separation and use of an internal standard (vitamin D2) from AOAC 2002.05 to produce a method that was applicable to a variety of food samples. Results for skim milk, orange juice, breakfast cereal, salmon, a diluted USP reference standard (vitamin D3 in peanut oil), and processed cheese are presented. Results indicated that UV detection was adequate in most cases, but the absence of interfering species must be determined in each food by mass spectrometry. Selected ion monitoring (SIM) atmospheric pressure chemical ionization (APCI) mass spectrometry (MS) was shown to produce statistically indistinguishable results compared to UV detection for the skim milk, orange juice, multigrain cereal, and salmon samples. The processed cheese exhibited interferences that precluded quantification of vitamin D3 by UV detection, and therefore, only SIM APCI-MS data for that sample were valid.

    Copyright © This article not subject to U.S. Copyright. Published 2009 by the American Chemical Society

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    This article is cited by 36 publications.

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2009, 57, 6, 2135–2146
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf803398u
    Published February 27, 2009
    Copyright © This article not subject to U.S. Copyright. Published 2009 by the American Chemical Society
    Request reuse permissions

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