Estimation of Vitamin D2 and D3 in Food using LC-QQQ
Most people get their vitamin D requirements through a combination of
solar conversion and by maintaining a various and balanced diet. Liver, fish, eggs,
and milk, as well as other dairy products are rich in vitamin D. In dairy products,
vitamin D exists as cholecalciferol. To maintain the vitamin D requirements of the
population, ergocalciferol and cholecalciferol are used to fortify food ingredients
such as cooking oil. Edible oil is one of the best food commodities to serve as a
vehicle to easily reach consumers and reduce issues related to vitamin deficiency.
Analysis of ergocalciferol and cholecalciferol in edible oil is challenging because
of the complexity of the matrix.
For the accurate and simultaneous quantitation of
these vitamins, an analytical method was developed using the Agilent 6470 triple
quadrupole LC/MS system with APCI ionization installed. Sample preparation
is based on saponification, followed by extraction with hexane. The evaporated
hexane residue was reconstituted in methanol before instrumental analysis.