Abstract
ABSTRACTTo determine whether the photochemical conversion of provitamin D3 is possible in fish meat, the dark muscle of skipjack was irradiated with monochromatic ultraviolet rays (peak, 305 nm; range, 280–360 nm) under various conditions of both time of exposure and strength of light. The vitamin D3 and provitamin D3 content were analyzed by HPLC. The vitamin D3 content increased, and the provitamin D3 content decreased with 20W light at a distance of 50 cm. The conversion was at a maximum 15 hr after the start of irradiation and about 20% of the provitamin D3 changed to vitamin D3
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