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Optimization of vitamin D extraction from salmon using LC/MS | Poster Board #218

Date
March 27, 2023

Vitamin D plays an important role in human bone health and has been shown to reduce the risk of diseases, such as cancer and diabetes. Most individuals consume this nutrient from their diet, which emphasizes the importance of establishing analytical methods that allow for the determination of vitamin D in foods. Unfortunately, it is well documented that analysis of vitamin D from food is problematic, and many researchers highlight the need for a clean sample prior to instrumental analysis. Numerous different protocols for extraction and analysis of vitamin D have been published that differ in sample size, saponification conditions, extraction, sample cleanup and instrument parameters. Despite the plethora of research, it is not clear how these various parameters affect the extraction efficiency of vitamin D. The goal of this study is to optimize the extraction of vitamin D from salmon, a good nutritional source of vitamin D, by modifying sample size, digestion, extraction, sample clean-up, and derivatizing the sample. Salmon samples were spiked with an internal standard (vitamin D2) and underwent vitamin D extraction, where one condition was modified while the other conditions were held constant. Extracted vitamin D was analyzed by LC/MS. An optimal method was determined based on the conditions that provided the greatest recovery of the internal standard with the least amount of variation.

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