Developing an analytical method using liquid chromatography (HPLC-UV) for the quantification of vitamin D in fortified Milk products
| المؤلف الرئيسي: | Al Tamim, Abd Allah Ibrahim (Author) |
|---|---|
| مؤلفين آخرين: | Bansal, Nidhi (Advisor) , Waanders, Jennifer (Advisor) |
| التاريخ الميلادي: |
2012
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| موقع: | بريزبن |
| الصفحات: | 1 - 60 |
| رقم MD: | 753038 |
| نوع المحتوى: | رسائل جامعية |
| اللغة: | الإنجليزية |
| الدرجة العلمية: | رسالة ماجستير |
| الجامعة: | Queensland University |
| الكلية: | School of Land, Crop and Food Sciences |
| الدولة: | أستراليا |
| قواعد المعلومات: | +Dissertations |
| مواضيع: | |
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| المستخلص: |
Vitamin D is a fat soluble Vitamin that occurs in two forms, Vitamin D2 and Vitamin D3. Deficiency of Vitamin D causes rickets in children and osteomalacia in adults. Fortification of foodstuffs with Vitamin D can been a common practise in many countries, though the process is not necessarily mandatory. The levels of fortification have always been under scrutiny and several analysis methods have been developed to quantify vitamin D in fortified products. In the present research an attempt was made to develop an accurate method for quantifying vitamin D in fortified skim milk. Two skim milk samples were first fortified with predetermined amount of Vitamin D2 and Vitamin D3 in lab and then the process was carried out for quantifying the level of vitamin D in these samples. The method was found to be accurate and precise as indicated by results of recovery studies with mean recovery of 99.83 for Vitamin D2, 99.89 for Vitamin D3 and % RSD not more than 2%. The Inter-day and Intra-day precision values were determined for standard Vitamin D2 (4 μg/ mL), Vitamin D3 (0.25 μg/ mL) six times on the same day and over a period of 1 week. The retention time was found to be 6 min for Vitamin D2 and 6.687 min for Vitamin D3. The method was also successfully validated in accordance with the guidelines of the International Conference on Harmonization. |
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