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- Title
日本食品標準成分表2015年版(七訂)分析V二二基<< 加工食品中oe'夕笑>0類分析法o改良i検証
- Authors
鈴木一平; 熊井康人; 多田敦子; 佐藤恭子; 梅垣敬三; 千葉 剛; 竹林 純
- Abstract
Considerable amounts of processed foods contain vitamin D (ergocalciferol(D2) and cholecalciferol (D3)) as food additives. For field surveys on food additives, the analytical method for vitamin D should be well-validated. However; the current official method in Japan cannot separately determine the concentrations of D2 and D3, whereas the method for the Standard Tables of Food Composition in Japan 2015 (STFC method) can. Therefore, in this study, we verified the applicability of the STFC method to processed foods. During the course of this research, we added some improvements to the original method. Spike and recovery experiments using vegetable juice, soymilk, and corn flakes as food matrices showed that the recovery rates (relative standard deviation) of D2 and D3 were 103-112% (4.7-12.6%) and 102-109% (2.4-21.8%), respectively, at the estimated method limit of quantification (EMLOQ)level; and 100-110% (4.0-7.4%) and 102-105% (3.8-4.8%), respectively, at 10 times the EMLOQ level. These results indicated that accuracy and precision of the modified STFC method were enough to determine dietary D2 and D3 as endogenous nutrients and/or food additives, and suggested that this method is appropriate for analyzing vitamin D concentrations in processed foods.
- Publication
Food Hygienic & Safety Science / Shokuhin Eiseigaku Zasshi, 2020, Vol 61, Issue 2, p53
- ISSN
0015-6426
- Publication type
Article