Vitamin D and 25-hydroxyvitamin D determination in meats by LC-IT-MS

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1042-1047

  Strobel, Norbert ^a   Buddhadasa, Saman ^a   Adorno, Paul ^a   Stockham, Katherine ^a   Greenfield, Heather ^b  

^a NATIONAL MEASUREMENT INSTITUTE   (Australia)

^b UNIVERSITY OF SYDNEY   (Australia)

Author keywords

25 Hydroxyvitamin D2 (25 hydroxyergocalciferol); 25 Hydroxyvitamin D3 (25 hydroxycholcalciferol); Collision induced dissociation, tandem mass spectrometry (CID MS MS); Ion trap (IT); Liquid chromatography (LC); Mass spectrometry (MS); Meat; Quantification; Vitamin D 2 (ergocalciferol); Vitamin D3 (cholecalciferol)

Indexed keywords

25-HYDROXYVITAMIN D; ION TRAPS; QUANTIFICATION; TANDEM MASS SPECTROMETRY; VITAMIN-D;

EXTRACTION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEATS; UNCERTAINTY ANALYSIS;

VITAMINS;

25 HYDROXYERGOCALCIFEROL; CALCIFEDIOL; HEPTANE; VITAMIN D;

ANIMAL TISSUE; ARTICLE; CHICKEN MEAT; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY ION TRAP MASS SPECTROSCOPY; MASS SPECTROMETRY; NONHUMAN; SAPONIFICATION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MASS SPECTROMETRY; SOLID PHASE EXTRACTION; VITAMIN D;

EID: 84873731952     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.041     Document Type: Article

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