Determination of Vitamin D and Provitamin D in Various Kinds of Japanese Foods

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  • TAKEUCHI Atsuko
    Department of Hygienic Sciences, Kobe Women's, College of Pharmacy
  • OKANO Toshio
    Department of Hygienic Sciences, Kobe Women's, College of Pharmacy
  • KBAYASHI Tadashi
    Department of Hygienic Sciences, Kobe Women's, College of Pharmacy

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  • 食品中のビタミンD及びプロビタミンDの定量値
  • ショクヒンチュウ ノ ビタミン D オヨビ プロビタミン D ノ テイリョウチ

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Abstract

Vitamin D and provitamin D in 89 kinds of Japanese foods were assayed by an HPLC method. The method was confirmed to be useful for the determination of the compounds in various kinds of food samples, e. g., fishes and shellfishes, meats, eggs, milks, fungi, cereals, potatoes, pulses, vegetables, fruits, algae, confectoneries, fats, oils and seasonings. Vitamin D contents were generally high in fishes (especially flatfish, bastard halibut, eel, red sea bream, yellowfin tuna, mackerel, skipjack, yellowtail, Japanese pilchard and horse mackerel : higher than 500_<IU>/100g) and fungi (especially dried Kikurage and dried Shiitake : higher than 500_<IU>/100g). Although cow's and human breast milks contained the active vitamin D metabolites, the biological activities were very low (approximately 13_<IU>/100g in both milks). Eggs also contained low contents of 25-hydroxyvitamin D besides vitamin D. Vitamin D in meats including liver and the other foods were under the limit of detection. Provitamin D contents were high in fungi. Vitamin D in foods was not decreased by solar-drying and cooking, e. g. baking, boiling and frying.

Journal

  • VITAMINS

    VITAMINS 67 (7), 321-330, 1993

    THE VITAMIN SOCIETY OF JAPAN

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