衍生化
胆钙化醇
化学
异构化
维生素
色谱法
高效液相色谱法
维生素D与神经学
碎片(计算)
麦角钙化醇
有机化学
催化作用
生物化学
内分泌学
操作系统
医学
计算机科学
作者
Fatemeh Mahmoodani,Conrad O. Perera,Bruno Fedrizzi,Grant Abernethy,Hong Chen
标识
DOI:10.1016/j.foodchem.2016.09.146
摘要
In any food fortification program, the stability of added micronutrients is an important factor. Cholecalciferol or vitamin D3 is known to isomerise under various conditions, thereby making its analysis challenging. In the current study, the effects of different parameters, such as temperature, iodine, acidic conditions, and oxidation, on the isomerisation of vitamin D3 were studied using HPLC-DAD and UHPLC-MS/MS. Vitamin D3 thermally and reversibly transforms to pre-vitamin D3 type isomers. In the presence of iodine, cis/trans isomerisation of both cholecalciferol and pre-vitamin D3 takes place to form trans-vitamin D3 and tachysterol, respectively. Another isomer, isotachysterol, was formed under acidic conditions. The different rates of reaction of these products with a dienophile through the Diels-Alder reaction confirmed the formation of vitamin D3 isomerisation products. The derivatization enhanced the ionisation efficiency of vitamin D3 and its isomers in UHPLC-MS/MS and improved the separation and fragmentation enabling sensitive detection.
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