Ph. Mattila et al., CONTENTS OF CHOLECALCIFEROL, ERGOCALCIFEROL, AND THEIR 25-HYDROXYLATED METABOLITES IN MILK-PRODUCTS AND RAW MEAT AND LIVER AS DETERMINED BYHPLC, Journal of agricultural and food chemistry, 43(9), 1995, pp. 2394-2399
The cholecalciferol, ergocalciferol, 25-hydroxycholecalciferol, and 25
-hydroxyergocalciferol contents of seven raw meat items and five milk
products were analyzed by a high-performance liquid chromatographic (H
PLC) method. This included saponification, extraction, purification us
ing one or two semipreparative HPLC steps, and quantification by HPLC.
The quantification of cholecalciferol and 25-hydroxycholecalciferol w
as based on the internal standard (IS) method. Ergocalciferol was used
as an IS for cholecalciferol and 25-hydroxyergocalciferol as an IS fo
r 25-hydroxycholecalciferol. The ergocalciferol and 25-hydroxyergocalc
iferol contents were analyzed using an external standard method. The c
ontents of the vitamin D compounds determined were low; the predominan
t compounds were cholecalciferol and 25-hydroxycholecalciferol. The ch
olecalciferol contents ranged in meat samples from <0.05 to 0.48 mu g/
100 g and in milk product samples from <0.02 to 0.21 mu g/ 100 g. The
25-hydroxycholecalciferol contents were found to be <0.05-0.48 and not
deteded-0.11 mu g/100 g in meat and milk product samples, respectivel
y. Ergocalciferol and 25-hydroxyergocalciferol were not detected or th
e contents were below or near the limit of determination (0.02-0.05 mu
g/100 g of fresh weight).