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Vitamin D Stability in Milk
Author(s) -
RENKEN SHELLY A.,
WARTHESEN JOSEPH J.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04322.x
Subject(s) - saponification , vitamin , chemistry , food science , vitamin d and neurology , retinol , chromatography , biology , biochemistry , endocrinology
A method was developed to determine vitamin D 3 in milk. It includes saponification, solid phase extraction and HPLC. Recovery of added vitamin D 3 was 93%. Vitamin D 3 concentrations in commercial milks were variable. Stability studies showed that on exposure to light, there was a slight loss of vitamin D 3 from fortified milk. Air exposure did not affect stability in milk. Upon standing there was some stratification of the vitamin in milk containers with slightly more vitamin D 3 in the top layer of milk than at the bottom.