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A Simple Method for Determination of Vitamin D in Foods by Ethyl Acetate/n-Hexane Extraction : High Performance Liquid Chromatography
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- MORITA Kohei
- Japan Food Research Laboratories, Head Office
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- FUKUZAWA Yukiko
- Japan Food Research Laboratories, Head Office
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- KODAKA Kaname
- Japan Food Research Laboratories, Head Office
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- UJIIE Takashi
- Japan Food Research Laboratories, Head Office
Bibliographic Information
- Other Title
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- 酢酸エチル・ヘキサン抽出-HPLCによる食品中のビタミンD定量法
- サクサン エチル ヘキサン チュウシュツ HPLC ニ ヨル ショクヒンチュウ
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Description
A method for determination of vitamin D in foods, including saponification and triplicate extraction system with ethyl acetate/n-hexane (1 : 9) and high performance liquid chromatography is described. Recoveries of added vitamin D from lard and egg white were 97.1 % and 102.6 %, respectively. The values of relative standard deviations in five replicate determinations for three kinds of modified milk powders and mushroom "Shiitake" were 0.30, 3.85, 1.98 and 2.60 %, respectively.
Journal
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- VITAMINS
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VITAMINS 68 (5-6), 303-307, 1994
THE VITAMIN SOCIETY OF JAPAN
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Details 詳細情報について
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- CRID
- 1390282680809643008
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- NII Article ID
- 110002848015
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- NII Book ID
- AN00207833
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- ISSN
- 2424080X
- 0006386X
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- NDL BIB ID
- 3884673
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- CiNii Articles
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- Abstract License Flag
- Disallowed