Determination of 25-Hydroxycholecalciferol Content in Egg Yolk by HPLC
A high-performance liquid chromatographic (HPLC) procedure for determining 25-hydroxy-cholecalciferol contents in chicken egg yolk has been developed. The procedure consists of the following steps: saponification, extraction of the unsaponifiable fraction, purification using solid-phase extraction,...
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| Veröffentlicht in: | Journal of food composition and analysis 1993-09, Vol.6 (3), p.250-255 |
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| container_title | Journal of food composition and analysis |
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| creator | Mattila, Pirjo Piironen, Vieno Uusi-Rauva, Esko Koivistoinen, Pekka |
| description | A high-performance liquid chromatographic (HPLC) procedure for determining 25-hydroxy-cholecalciferol contents in chicken egg yolk has been developed. The procedure consists of the following steps: saponification, extraction of the unsaponifiable fraction, purification using solid-phase extraction, clean-up on straight-phase HPLC, and quantification with reverse-phase HPLC using an internal standard (25-OH-D
2) method and diode array detection. The suitability of the method was tested on a pooled egg-yolk sample. The overall mean recovery for 25-OH-D
2 was 71 ± 5.4% and for 25-OH-D
3 was 71 ± 3.2%. The recovery of 25-OH-D
3, calculated on the basis of the internal standard, was 98 ± 4.6%. The detection and determination limits of the method were 2 and 8 ng/injection, respectively. The pooled egg yolk contained 0.98 ± 0.069 μg of 25-OH-D
3/100 g of egg yolk. A simultaneous determination of the vitamin D
3 contents in yolks is also possible with the method described. |
| doi_str_mv | 10.1006/jfca.1993.1027 |
| format | Article |
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2) method and diode array detection. The suitability of the method was tested on a pooled egg-yolk sample. The overall mean recovery for 25-OH-D
2 was 71 ± 5.4% and for 25-OH-D
3 was 71 ± 3.2%. The recovery of 25-OH-D
3, calculated on the basis of the internal standard, was 98 ± 4.6%. The detection and determination limits of the method were 2 and 8 ng/injection, respectively. The pooled egg yolk contained 0.98 ± 0.069 μg of 25-OH-D
3/100 g of egg yolk. A simultaneous determination of the vitamin D
3 contents in yolks is also possible with the method described.</description><identifier>ISSN: 0889-1575</identifier><identifier>EISSN: 1096-0481</identifier><identifier>DOI: 10.1006/jfca.1993.1027</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>ALIMENTOS ; Biological and medical sciences ; CHROMATOGRAPHIE LIQUIDE HAUTE PRESS ; COMPOSICION APROXIMADA ; COMPOSITION GLOBALE ; CROMATOGRAFIA LIQUIDA ALTA PRESION ; Egg and egg product industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; INDICE DE SAPONIFICACION ; INDICE DE SAPONIFICATION ; METHODE ; METODOS ; PRODUIT ALIMENTAIRE ; PURIFICACION ; PURIFICATION ; VALEUR NUTRITIVE ; VALOR NUTRITIVO ; VITAMINA D ; VITAMINAS ; VITAMINE ; VITAMINE D ; VITELLUS ; YEMA DE HUEVO</subject><ispartof>Journal of food composition and analysis, 1993-09, Vol.6 (3), p.250-255</ispartof><rights>1993 Academic Press</rights><rights>1994 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c249t-8b6a63219fb51efb7a60157334b1c994f1391f570ab50424bd2dce8c0bc4a3413</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0889157583710276$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3956089$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mattila, Pirjo</creatorcontrib><creatorcontrib>Piironen, Vieno</creatorcontrib><creatorcontrib>Uusi-Rauva, Esko</creatorcontrib><creatorcontrib>Koivistoinen, Pekka</creatorcontrib><title>Determination of 25-Hydroxycholecalciferol Content in Egg Yolk by HPLC</title><title>Journal of food composition and analysis</title><description>A high-performance liquid chromatographic (HPLC) procedure for determining 25-hydroxy-cholecalciferol contents in chicken egg yolk has been developed. The procedure consists of the following steps: saponification, extraction of the unsaponifiable fraction, purification using solid-phase extraction, clean-up on straight-phase HPLC, and quantification with reverse-phase HPLC using an internal standard (25-OH-D
2) method and diode array detection. The suitability of the method was tested on a pooled egg-yolk sample. The overall mean recovery for 25-OH-D
2 was 71 ± 5.4% and for 25-OH-D
3 was 71 ± 3.2%. The recovery of 25-OH-D
3, calculated on the basis of the internal standard, was 98 ± 4.6%. The detection and determination limits of the method were 2 and 8 ng/injection, respectively. The pooled egg yolk contained 0.98 ± 0.069 μg of 25-OH-D
3/100 g of egg yolk. A simultaneous determination of the vitamin D
3 contents in yolks is also possible with the method described.</description><subject>ALIMENTOS</subject><subject>Biological and medical sciences</subject><subject>CHROMATOGRAPHIE LIQUIDE HAUTE PRESS</subject><subject>COMPOSICION APROXIMADA</subject><subject>COMPOSITION GLOBALE</subject><subject>CROMATOGRAFIA LIQUIDA ALTA PRESION</subject><subject>Egg and egg product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>INDICE DE SAPONIFICACION</subject><subject>INDICE DE SAPONIFICATION</subject><subject>METHODE</subject><subject>METODOS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PURIFICACION</subject><subject>PURIFICATION</subject><subject>VALEUR NUTRITIVE</subject><subject>VALOR NUTRITIVO</subject><subject>VITAMINA D</subject><subject>VITAMINAS</subject><subject>VITAMINE</subject><subject>VITAMINE D</subject><subject>VITELLUS</subject><subject>YEMA DE HUEVO</subject><issn>0889-1575</issn><issn>1096-0481</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNp1kDFPwzAQhS0EEqWwMjB5YE2xYzuxRxRailQJJOjAZNmOXVzSuLIjRP49iYLYmE6ne-_u3gfANUYLjFBxt3dGLbAQZGjz8gTMMBJFhijHp2CGOBcZZiU7Bxcp7RFCLKd8BlYPtrPx4FvV-dDC4GDOsnVfx_Ddm4_QWKMa452NoYFVaDvbdtC3cLnbwffQfELdw_XLproEZ041yV791jnYrpZv1TrbPD8-VfebzORUdBnXhSpIjoXTDFunS1Wg4SlCqMZGCOowEdixEinNEM2prvPaWG6QNlQRiskcLKa9JoaUonXyGP1BxV5iJEcKcqQgRwpypDAYbifDUaUhiouqNT79uYhgBeJikN1MMqeCVLs4SLavgiExHeXT0A7JvryNMhlvW2NrH63pZB38f-d_AFB4dy4</recordid><startdate>199309</startdate><enddate>199309</enddate><creator>Mattila, Pirjo</creator><creator>Piironen, Vieno</creator><creator>Uusi-Rauva, Esko</creator><creator>Koivistoinen, Pekka</creator><general>Elsevier Inc</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>199309</creationdate><title>Determination of 25-Hydroxycholecalciferol Content in Egg Yolk by HPLC</title><author>Mattila, Pirjo ; Piironen, Vieno ; Uusi-Rauva, Esko ; Koivistoinen, Pekka</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c249t-8b6a63219fb51efb7a60157334b1c994f1391f570ab50424bd2dce8c0bc4a3413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>ALIMENTOS</topic><topic>Biological and medical sciences</topic><topic>CHROMATOGRAPHIE LIQUIDE HAUTE PRESS</topic><topic>COMPOSICION APROXIMADA</topic><topic>COMPOSITION GLOBALE</topic><topic>CROMATOGRAFIA LIQUIDA ALTA PRESION</topic><topic>Egg and egg product industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>INDICE DE SAPONIFICACION</topic><topic>INDICE DE SAPONIFICATION</topic><topic>METHODE</topic><topic>METODOS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PURIFICACION</topic><topic>PURIFICATION</topic><topic>VALEUR NUTRITIVE</topic><topic>VALOR NUTRITIVO</topic><topic>VITAMINA D</topic><topic>VITAMINAS</topic><topic>VITAMINE</topic><topic>VITAMINE D</topic><topic>VITELLUS</topic><topic>YEMA DE HUEVO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mattila, Pirjo</creatorcontrib><creatorcontrib>Piironen, Vieno</creatorcontrib><creatorcontrib>Uusi-Rauva, Esko</creatorcontrib><creatorcontrib>Koivistoinen, Pekka</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of food composition and analysis</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mattila, Pirjo</au><au>Piironen, Vieno</au><au>Uusi-Rauva, Esko</au><au>Koivistoinen, Pekka</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of 25-Hydroxycholecalciferol Content in Egg Yolk by HPLC</atitle><jtitle>Journal of food composition and analysis</jtitle><date>1993-09</date><risdate>1993</risdate><volume>6</volume><issue>3</issue><spage>250</spage><epage>255</epage><pages>250-255</pages><issn>0889-1575</issn><eissn>1096-0481</eissn><abstract>A high-performance liquid chromatographic (HPLC) procedure for determining 25-hydroxy-cholecalciferol contents in chicken egg yolk has been developed. The procedure consists of the following steps: saponification, extraction of the unsaponifiable fraction, purification using solid-phase extraction, clean-up on straight-phase HPLC, and quantification with reverse-phase HPLC using an internal standard (25-OH-D
2) method and diode array detection. The suitability of the method was tested on a pooled egg-yolk sample. The overall mean recovery for 25-OH-D
2 was 71 ± 5.4% and for 25-OH-D
3 was 71 ± 3.2%. The recovery of 25-OH-D
3, calculated on the basis of the internal standard, was 98 ± 4.6%. The detection and determination limits of the method were 2 and 8 ng/injection, respectively. The pooled egg yolk contained 0.98 ± 0.069 μg of 25-OH-D
3/100 g of egg yolk. A simultaneous determination of the vitamin D
3 contents in yolks is also possible with the method described.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><doi>10.1006/jfca.1993.1027</doi><tpages>6</tpages></addata></record> |
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| issn | 0889-1575 1096-0481 |
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| source | Elsevier ScienceDirect Journals |
| subjects | ALIMENTOS Biological and medical sciences CHROMATOGRAPHIE LIQUIDE HAUTE PRESS COMPOSICION APROXIMADA COMPOSITION GLOBALE CROMATOGRAFIA LIQUIDA ALTA PRESION Egg and egg product industries Food industries Fundamental and applied biological sciences. Psychology INDICE DE SAPONIFICACION INDICE DE SAPONIFICATION METHODE METODOS PRODUIT ALIMENTAIRE PURIFICACION PURIFICATION VALEUR NUTRITIVE VALOR NUTRITIVO VITAMINA D VITAMINAS VITAMINE VITAMINE D VITELLUS YEMA DE HUEVO |
| title | Determination of 25-Hydroxycholecalciferol Content in Egg Yolk by HPLC |
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