Please suggest any chemical or instrumental method for estimation of vitamin D content in different foods along with standard protocols.
There is one article published entitled "Development of an analytical protocol for the estimation of vitamin D2 in fortified tonned milk". The link for the same is Article Development of an analytical protocol for the estimation of ...
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Vitamin D in food could be either added, for example in milk or cereals and than it will be either D2 (in the US for example) or D3 (most European countries for example). On the other hand it could be the natural content in e.g. fatty fish, sun exposed mushrooms etc.
Added vitamins on one side and natural / endogeneous vitamin D on the other side may need a different sample preparation step. Making the vitamin D free from D binding protein or other natural binding proteins is more demanding. Hence it is wise to use a rigid procedure like saponification in a alkaline medium. This could very well be combined with a HPLC or a MS/MS method.
You will find some inspiration in a New Zealand government publication
https://www.mpi.govt.nz/dmsdocument/4127/loggedIn
Determination of vitamin D in foods: Current knowledge and data gaps
MPI Technical Paper No: 2014/03
Prepared for Ministry of Agriculture and Forestry
under project NUT/09/01 - Science Programme Reporting,
as part of overall contract for scientific services
Client report no. FW 10011
By Dr Barbara M Thomson
Peter J Cressey
ISBN No: 978-0-478-42352-5 (online)
ISSN No: 2253-3923 (online)
February 2014
or in a Waters application note:
http://www.waters.com/webassets/cms/library/docs/720006064en.pdf
or simply Google 'Vitamin D analysis in food'
another one
https://www.agilent.com/cs/library/applications/5990-8627EN.pdf
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