| 초록 |
Vitamin D contents in agricultural products and foods were quantified by high performance liquid chromomatography (HPLC) with a UV/Vis detector, using external standard methods. The results were confirmed with liquid chromatography tandem mass spectrometry (LC-MS/MS). After homogenization, samples were hydrolyzed by direct alkali saponification. Thereafter, fat-soluble components were extracted with n-hexane containing 0.01% butylated hydroxytoluene (BHT). Vitamin D contents in cereals were found to be in the range of $1.882{ sim}4.856{ mu}g/100g$ . Juda's ear and oak mushroom contained high amounts of vitamin D, at 363.85 and $199.42{ mu}g/100g$ of edible portion, respectively. |
