A method for determination of vitamin D in foods, including saponification and triplicate extraction system with ethyl acetate/n-hexane (1 : 9) and high performance liquid chromatography is described. Recoveries of added vitamin D from lard and egg white were 97.1 % and 102.6 %, respectively. The values of relative standard deviations in five replicate determinations for three kinds of modified milk powders and mushroom "Shiitake" were 0.30, 3.85, 1.98 and 2.60 %, respectively.
