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A RE-EXAMINATION OF THE SEA FOODS VITAMIN D VALUES IN THE STANDARD TABLE (1982) OF FOOD COMPOSITION IN JAPAN

日本食品成分标准表(1982)中海产品维生素D值的重新审查

基本信息

批准号：
06660265
负责人：
SATO Mamoru
金额：
$ 1.41万
依托单位：
KAGOSHIMA UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1995
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06660265/
关键词：
Determination of Vitamin D High-performance Liquid Chromatography Standard Table of Food Composition in Japan Sea Food ビタミンD ビタミンD定量法

项目摘要

A simplified and accurate method for the determination of vitamin D in sea foods was established by high-performance liquid chromatography (HPLC) using succesively reversed-phase and straight-phase columns. About 0.5-10g of a sample was accurately weighed and homogenized with 2 times of water. An aliquat of the homogenate was saponified and unsaponifiable matter was extracted with n-hexane. The extracted unsaponifiable matter was subjected to preparative HPLC using a reversed-phase column and a vitamin D fraction was collected. The fraction was subsequently subjected to analytical HPLC using a straight-phase column. Vitamin D was assayd by estimating the peak area on the chromatography.Determination of vitamin D in sea foods was performed according to the improved HPLC method. When the values were compared with the respective values described in the Standard Table of Food Composition in Japan (1982) , those for edible protion of chub mackerel and Pacific round herring were found to be very similar to the respective data in the Table. However, the values of horse mackerel, eel, flyingfish, and others were rather different from those in the Table. These results indicate that vitamin D values of sea foods in the Standard Table of Food Composition in Japan (1982) should be revised according to the values determined by HPLC methods.

采用反相柱和正相柱，建立了一种简便、准确测定海产品中维生素D的高效液相色谱分析方法。约0.5-10g的样品被准确称重，并用2倍水均质。将匀浆中的皂化液皂化，用正己烷提取不皂化物。提取的不皂化物用反相柱进行制备性高效液相色谱分离，收集维生素D组分。随后，使用直相柱对该组分进行分析高效液相色谱。通过计算色谱峰面积测定维生素D，并用改进的高效液相色谱法测定水产品中维生素D的含量。将这些值与《日本食品成分标准表》(1982)中所述的值进行比较，可食用比例的鲱鱼和太平洋圆鲱鱼的值与该表中的相应数据非常相似。然而，鳕鱼、鳗鱼、飞鱼等的价值与表中的值有很大不同。这些结果表明，《日本食品成分标准表》(1982)中的海产品维生素D值应根据高效液相色谱法的测定值进行修正。