Vitamin D contents in agricultural products and foods were quantified by high performance liquid chromomatography (HPLC) with a UV/Vis detector, using external standard methods. The results were confirmed with liquid chromatography tandem mass spectrometry (LC-MS/MS). After homogenization, samples were hydrolyzed by direct alkali saponification. Thereafter, fat-soluble components were extracted with n-hexane containing 0.01% butylated hydroxytoluene (BHT). Vitamin D contents in cereals were found to be in the range of 1.882~4.856 μg/100 g. Juda's ear and oak mushroom contained high amounts of vitamin D, at 363.85 and 199.42 μg/100 g of edible portion, respectively.

 서 론  재료 및 방법   1. 실험재료   2. 시료 채취 및 전 처리   3. 알칼리 비누화법을 이용한 추출   4. 비타민 D의 검출 유무 확인   5. 비타민 D 함량 분석   6. 분석법 검증  결과 및 고찰   1. 분석법 검증   2. LC-MS/MS를 이용한 정성확인   3. 곡류 및 곡류 가공품의 비타민 D 함량   4. 과일류 및 채소류의 비타민 D 함량   5. 서류, 견과류 및 종실류의 비타민 D 함량   6. 버섯류의 vitamin D 함량  요약 및 결론  감사의 글  References

• 지수현(다산생명과학원㈜) | Ji, Soo-Hyun
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