Determination of Vitamins D<sub>2</sub> and D<sub>3</sub> in Edible Fungus by Reversed-Phase Two-Dimensional Liquid Chromatography
Baifen Huang, Xiao-Dong Pan, Jingshun Zhang, Jiaojiao Xu, Zengxuan Cai
Abstract
Vitamin D is the name given to a series of compounds with antirachitic activity. In this study, we developed a method for quantification of the common Vitamin D, ergocalciferol (vitamin D 2 ), and cholecalciferol (vitamin D 3 ), in edible fungus by reversed-phase two-dimensional liquid chromatography. The sample was saponified by KOH ethanol solution and extracted with ethyl acetate and n -hexane. After reconcentration, the sample was directly injected for instrumental analysis. The results showed that the spiking recoveries of vitamin D 2 and vitamin D 3 were 80.4–93.8% and 82.3–92.0%, respectively. The relative standard deviations (RSDs) were all less than 5%. Comparing to the results of isotope dilution liquid chromatography tandem mass spectrometry, there were no significant differences (<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="M1"><mml:mi>P</mml:mi><mml:mo>></mml:mo><mml:mn>0.05</mml:mn></mml:math>). The method was applied for testing vitamin D 2 and D 3 in 9 kinds of edible mushrooms. It showed that vitamin D 3 was not detected. The content of vitamin D 2 ranged from 0.11 μ g/100 g to 123 μ g/100 g. The content of vitamin D 2 in dried mushroom was the highest, while that in fresh mushroom was the lowest. The limit of quantification was 0.025 μ g/100 g.