Suzuki Ippei, Kumai Yasuhito, Tada Atsuko, Sato Kyoko, Umegaki Keizo, Chiba Tsuyoshi, Takebayashi Jun
National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition.
National Institute of Health Sciences.
Shokuhin Eiseigaku Zasshi. 2020;61(2):53-57. doi: 10.3358/shokueishi.61.53.
Considerable amounts of processed foods contain vitamin D (ergocalciferol (D) and cholecalciferol (D)) as food additives. For field surveys on food additives, the analytical method for vitamin D should be well-validated. However, the current official method in Japan cannot separately determine the concentrations of D and D, whereas the method for the Standard Tables of Food Composition in Japan 2015 (STFC method) can. Therefore, in this study, we verified the applicability of the STFC method to processed foods. During the course of this research, we added some improvements to the original method. Spike and recovery experiments using vegetable juice, soymilk, and corn flakes as food matrices showed that the recovery rates (relative standard deviation) of D and D were 103-112% (4.7-12.6%) and 102-109% (2.4-21.8%), respectively, at the estimated method limit of quantification (EMLOQ) level; and 100-110% (4.0-7.4%) and 102-105% (3.8-4.8%), respectively, at 10 times the EMLOQ level. These results indicated that accuracy and precision of the modified STFC method were enough to determine dietary D and D as endogenous nutrients and/or food additives, and suggested that this method is appropriate for analyzing vitamin D concentrations in processed foods.
大量加工食品含有作为食品添加剂的维生素D（麦角钙化醇（D）和胆钙化醇（D））。对于食品添加剂的现场调查，维生素D的分析方法应得到充分验证。然而，日本目前的官方方法无法分别测定D和D的浓度，而日本2015年食品成分标准表的方法（STFC方法）可以。因此，在本研究中，我们验证了STFC方法对加工食品的适用性。在这项研究过程中，我们对原始方法进行了一些改进。以蔬菜汁、豆浆和玉米片为食品基质的加标回收实验表明，在估计的方法定量限（EMLOQ）水平下，D和D的回收率（相对标准偏差）分别为103 - 112%（4.7 - 12.6%）和102 - 109%（2.4 - 21.8%）；在EMLOQ水平的10倍时，分别为100 - 110%（4.0 - 7.4%）和102 - 105%（3.8 - 4.8%）。这些结果表明，改进后的STFC方法的准确度和精密度足以将膳食中的D和D作为内源性营养素和/或食品添加剂进行测定，并表明该方法适用于分析加工食品中的维生素D浓度。
