Dataset on the content of vitamin D3 and 25-hydroxyvitamin D3 in 40 pork (Breitov breed) commodities

<i>This dataset demonstrates the content of vitamin D</i><i>₃</i><i> and 25-hydroxyvitamin D</i><i>₃</i><i> (25OHD</i><i>₃</i><i>) in boiled, grilled, and raw pork for both lean and whole cuts</i><i> including ribs, tenderloin, shoulder, neck, belly, and center chops</i><i>. </i><i>Total fat content in raw pork cuts is determined by the gravimetric method.</i><i></i> <i>Quantification analysis using reverse phase </i><i>high performance</i><i> liquid chromatography with UV-DAD</i><i> connected</i><i>.</i><i> </i><i>Purification of fatty acids from proteins was performed using a c18 cartridge, resolving vitamin D</i><i>₃</i><i> from its metabolites by subjecting purified samples to polar silica cartridge, purification from sugars by a series of two amino columns. Quantification of </i><i>vitamin D₃ and </i><i>25-hydroxyvitamin D</i><i>₃</i><i> by injecting purified extracts on C18 SPE column.</i><i> </i><i>Grilling samples was conducted in an electric combi oven.</i><i></i>

本数据集涵盖了瘦猪肉块与整切猪肉（包括肋排、里脊、肩肉、颈肉、五花肉及中心切大排）在水煮、烤制与生食三种状态下的维生素D₃（vitamin D₃）与25-羟基维生素D₃（25OHD₃）含量。生鲜猪肉切块的总脂肪含量采用重量法测定。定量分析采用联用紫外二极管阵列检测器（UV-DAD）的反相高效液相色谱法完成。实验纯化流程如下：首先使用C18固相萃取柱（C18 cartridge）从蛋白质组分中分离脂肪酸；将初次纯化后的样品通过极性硅胶柱，实现维生素D₃与其代谢产物的分离；随后采用双氨基柱组合去除糖分，完成进一步纯化。将最终纯化后的提取物注入C18固相萃取柱（C18 SPE column），即可完成维生素D₃与25-羟基维生素D₃的定量检测。烤制样品的制备采用电热组合式烘箱完成。