食品中维生素D与25-羟基维生素D检测技术及含量分布研究进展
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摘要
维生素D是一种对于维持人体健康具有重要作用的脂溶性维生素,25-羟基维生素D是其在人体内循环和存储的主要形式。食品中维生素D和25-羟基维生素D前处理的通常采用碱皂化、有机溶剂提取、固相萃取或者半制备色谱净化;其测定方法多为放射免疫法和液相色谱法。液相色谱串联质谱凭借高灵敏度和高准确度,目前在食品中维生素D和25-羟基维生素D测定中发挥重要作用。近年来二维液相色谱和超高效超临界流体色谱由于其强大的分离能力,在食品中维生素D和25-羟基维生素D的分析中表现出强大的潜力。该文综述了近年来食品中维生素D和25-羟基维生素D的检测方法及二者在动物食品和植物食品中的含量分布研究,以期为建立适合不同食物样品的测定方法,指导居民合理膳食,进行膳食摄入量评估等研究工作提供参考。
Vitamin D is a fat-soluble vitamin essential to human health,of which 25-hydroxyvitamin D is the major circulation and storage mode in human body.The pretreatment methods for vitamin D and 25-hydroxyvitamin D in foods usually include alkaline saponification,organic solvent extraction and purification by solid phase extraction or semi-preparative chromatography.Traditionally,radioimmunoassay technique and high performance liquid chromatography were used for the determination of vitamin D and 25-hydroxyvitamin D in foods.Nowadays,liquid chromatography-tandem mass spectrometry with higher accuracy and precision has become one of the most important methods in determination of vitamin D and 25-hydroxyvitamin D in foods.Recently,two-dimensional liquid chromatography and ultrahigh performance supercritical fluid chromatography have gradually showed a powerful potential in detection of vitamin D and 25-hydroxyvitamin D in foods for their great separation abilities.The determination techniques for vitamin D and 25-hydroxyvitamin D and their content distributions in animal and plant foods are summarized in this review,in order to provide a reference for future studies such as developing suitable determination methods for different kinds of foods,determining their contents,providing reasonable diet suggestions for residents and dietary intake assessment.
Vitamin D is a fat-soluble vitamin essential to human health,of which 25-hydroxyvitamin D is the major circulation and storage mode in human body.The pretreatment methods for vitamin D and 25-hydroxyvitamin D in foods usually include alkaline saponification,organic solvent extraction and purification by solid phase extraction or semi-preparative chromatography.Traditionally,radioimmunoassay technique and high performance liquid chromatography were used for the determination of vitamin D and 25-hydroxyvitamin D in foods.Nowadays,liquid chromatography-tandem mass spectrometry with higher accuracy and precision has become one of the most important methods in determination of vitamin D and 25-hydroxyvitamin D in foods.Recently,two-dimensional liquid chromatography and ultrahigh performance supercritical fluid chromatography have gradually showed a powerful potential in detection of vitamin D and 25-hydroxyvitamin D in foods for their great separation abilities.The determination techniques for vitamin D and 25-hydroxyvitamin D and their content distributions in animal and plant foods are summarized in this review,in order to provide a reference for future studies such as developing suitable determination methods for different kinds of foods,determining their contents,providing reasonable diet suggestions for residents and dietary intake assessment.
引文
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[2] Mile?evi:544-549.
[3] Ovesen L,Brot C,Jakobsen J.Ann.Nutr.Metab.,2003,47:107-113.
[4] Purchas R,Zou M,Pearce P,Jackson F.J.Food Compost.Anal.,2007,20(2):90-98.
[5] Tanaka Y,Frank H,Deluca H F.Endocrinology,1973,92:417-422.
[6] Perales S,Alegría A,Barberá R,Farré R.Food Sci.Technol.Int.,2005,11(6):451-462.
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[8] Strobel N,Buddhadasa S,Adorno P,Stockham K,Greenfield H.Food Chem.,2013,138(2):1042-1047.
[9] H?ller U,Quintana A P,G?ssl R,Olszewski K,Riss G,Schattner A,Nunes C S.J.Chromatogr.B,2010,878(13):963-968.
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[11] Bilodeau L,Dufresne G,Deeks J,Clément G,Bertrand J,Turcotte S,Robichaud A,Beraldin F,Fouquet A.J.Food Compost.Anal.,2011,24(3):441-448.
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[18] Hu D H,Zhang J X,Han H,Wang Y J.Chin.J.Pharm.Anal.(胡代花,张嘉昕,韩豪,王永吉.药物分析杂志),2016,36(8):1409-1414.
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[27] Li B,Zhao H Y,Liu J,Liu W,Fan S,Wu G H,Zhao R.J.Chromatogr.A,2015,1425:287-292.
[28] Zhao H Y,Li B,Zhao R,Tu R Y.Chromatographia,2018,81(8):1173-1180.
[29] Oberson J M,Campos-Giménez E,Rivière J,Martin F.J.Chromatogr.B,2018,1086:118-129.
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[36] Yan L J,Li W B,Hong Y C,Wu M,Xu D M,Lin L Y,Gu C Y.Chin.J.Chromatogr.(严丽娟,李文斌,洪煜琛,吴敏,徐敦明,林立毅,顾春燕.色谱),2017,35(4):427-431.
[37] Zhao K X,Lou T T,He J,Chen Q Y,Ge B K,Zheng W J.J.Instrum.Anal.( 赵孔祥,娄婷婷,何佳,陈其勇,葛宝坤,郑文杰.分析测试学报),2015,34(12):1372-1376.
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[40] Liu Y,Pan Z Q,Wang M C,Tan S J,Wang P Y,Zhang Y M.Acta Nutrimenta Sinica(刘琰,潘子奇,王美辰,谭圣杰,王培玉,张玉梅.营养学报),2016,6:541-545.
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[45] Jakobsen J,Saxholt E.J.Food Compost.Anal.,2009,22(5):472-478.
[46] Martini M,Altomonte I,Licitra R,Salari F.J.Dairy Sci.,2018,101:8721-8725.
[47] Gill B D,Zhu X,Indyk H E.Int.Dairy J.,2016,63:29-34.
[48] Hughes L,Black L,Sherriff J,Dunlop E,Strobel N,Lucas R.Nutrients,2018,10(7):876-884.
[49] Kühn J,Schr?ter A,Hartmann B M,Stangl G I.Food Chem.,2018,269:318-320.
[50] N?lle N,Argyropoulos D,Ambacher S,Müller J,Biesalski H K.LWT-Food Sci.Technol.,2017,85:400-404.
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