Centre for Food, Nutrition and Health, University of Reading, Reading RG6 6AR, UK; Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading RG6 6AP, UK.
Centre for Food, Nutrition and Health, University of Reading, Reading RG6 6AR, UK.
Food Chem. 2017 Apr 15;221:1021-1025. doi: 10.1016/j.foodchem.2016.11.060. Epub 2016 Nov 15.
The vitamin D content of eggs from three retail outlets was measured over five months to examine the effects of production system (organic vs. free range vs. indoor), supermarket and purchase date on the concentration of vitamin D and 25-hydroxyvitamin D. Results demonstrated a higher vitamin D concentration in free range (57.2±3.1μg/kg) and organic (57.2±3.2μg/kg) compared with indoor (40.2±3.1μg/kg) (P<0.001), which was perhaps related to increased vitamin D synthesis by birds having more access to sunlight, while 25-hydroxyvitamin D concentration was higher (P<0.05) only in organic eggs. The interaction (P<0.05) between system and supermarket for both forms of vitamin D may relate to some incorrect labelling. Concentration of 25-hydroxyvitamin D was higher (P<0.05) in July and September than in August The results indicate variations in vitamin D concentrations in eggs from different sources, thus highlighting the importance of accurate labelling.
研究了 5 个月内 3 个零售点鸡蛋中的维生素 D 含量，以检验生产体系（有机、散养和笼养）、超市和购买日期对维生素 D 和 25-羟维生素 D 浓度的影响。结果表明，与笼养（40.2±3.1μg/kg）相比，散养（57.2±3.1μg/kg）和有机（57.2±3.2μg/kg）鸡蛋中的维生素 D 浓度更高（P<0.001），这可能与鸟类更多地接触阳光从而增加了维生素 D 的合成有关，而只有有机鸡蛋中的 25-羟维生素 D 浓度更高（P<0.05）。两种形式的维生素 D 系统与超市之间的相互作用（P<0.05）可能与一些不正确的标签有关。25-羟维生素 D 的浓度在 7 月和 9 月高于 8 月。结果表明，不同来源鸡蛋中的维生素 D 浓度存在差异，因此突出了准确标签的重要性。
