Determination of Vitamin D in Fish and Fish Products by Chromatography With Japanese Acid Clay

Higashi, Hideo; Yamakawa, Takeshige; Kinumaki, Toyosuke; Sugii, Kisaburo; Iwasaki, Kikuko

doi:10.5925/jnsv1954.7.215

Cited by 3 publications

(1 citation statement)

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“…D3. A relatively small number of natural foods, such as fungi (Takeuchi et al, 1985), eggs (Parrish, 1979); and fishes (Higashi et al, 1961;Yamakawa et al, 1963;Takeuchi et al, 1984a); contain nutritionally significant quantities of vitamin D. There are many processed foodstuffs, especially in fishes. Considering the relation between the health of aged humans and the foods they consume, it is important to determine the changes in vitamin D content of fish meat by processing.…”

Section: Fish Meatmentioning

confidence: 99%

Effect of solar drying on vitamin D3 and provitamin D3 contents in fish meat

Suzuki¹,

Hayakawa²,

Okazaki³

et al. 1988

J. Agric. Food Chem.

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Section: Fish Meatmentioning

confidence: 99%

Effect of solar drying on vitamin D3 and provitamin D3 contents in fish meat

Suzuki¹,

Hayakawa²,

Okazaki³

et al. 1988

J. Agric. Food Chem.

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Determination of vitamin d in foods: A review

Parrish

Richter²

1979

C R C Critical Reviews in Food Science and Nutrition

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Determining vitamin D content in foods is difficult because in natural foods of highest vitamin D activity, and even in vitamin D-fortified foods, only small quantities are present, and many other compounds are extracted along with vitamin D that cause difficulties in purifying the extract or in the spectrophotometry or colorimetry that follows. Several physicochemical methods--such as spectrophotometric, colorimetric, thin-layer chromatographic, adsorption, partition, gas-liquid, and high-performance column chromatographic--have been tried for assay foods for vitamin D, but none of them have been accepted for official or routine use; they are time consuming and expensive, or lack the required sensitivity, precision, or accuracy. Curative biological assays, based on degree of healing of a leg bone of rats previously made rachitic, is the generally accepted method to determine vitamin D content of foods. However, that method also requires too much time and is expensive. The recently developed high-performance liquid chromatographic method may offer the most for establishing a satisfactory physicochemical method for determining vitamin D in foods. Many of the difficulties and problems in assaying foods for vitamin D are discussed.

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Tissue distribution of 7-dehydrocholesterol, vitamin D3 and 25-hydroxyvitamin D3 in several species of fishes.

Takeuchi¹,

Okano²,

Sayamoto³

et al. 1986

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryA high-performance liquid chromatographic (HPLC) meth od for simultaneous determination of 7-dehydrocholesterol (7-DHC), vitamin D3 and 25-hydroxyvitamin D3 (25-OH-D3) in tissues of fishes was established, and using this method the tissue distribution of the sterols in lamprey (Entosphenus japonicus), great blue shark (Prionace glauca), skipjack (Katsuwonus pelamis) and albacore (Thunnus alalunga) was in vestigated. The results are summarized in the following: 1) Although the alimentary canal, gall bladder and roe of lamprey and the alimentary canal of great blue shark contained comparatively high levels of 7-DHC (higher than 2,000ng/wet tissue g), the other tissues of lamprey and great blue shark and all tissues of skipjack and albacore contained only low levels of 7-DHC (lower than 1,000ng/g). There was no significant correlation between the levels of 7-DHC and vitamin D3 . 2) The contents of 7-DHC in the skin of skipjack and albacore were only 1/1 ,000 of those in the skin of rats. 3) Although the contents of vitamin D3 in the liver of skipjack and albacore were extremely high (41, 240 and 21 ,000ng/g, respectively), those in the skin were very low (454 and 257ng/g , re spectively). 4) 25-OH-D3 was detected in the viscera of skipjack , but the levels were not very high (lower than 150ng/g) . These levels were not significantly correlated with those of vitamin D3. The results suggest that large quantities of vitamin D3 in the liver of Abbreviations:7-DHC, 7-dehydrocholesterol; 25-OH-D3, 25-hydroxyvitamin D3;HPLC, high-performance liquid chromatography; M, mean; SD, standard deviation; nd, not detected.13

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Determination of Vitamin D in Fish and Fish Products by Chromatography With Japanese Acid Clay

Cited by 3 publications

References 0 publications

Effect of solar drying on vitamin D3 and provitamin D3 contents in fish meat

Effect of solar drying on vitamin D3 and provitamin D3 contents in fish meat

Determination of vitamin d in foods: A review

Tissue distribution of 7-dehydrocholesterol, vitamin D3 and 25-hydroxyvitamin D3 in several species of fishes.

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