Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11027424 | Food Chemistry | 2019 | 32 Pages |
Abstract
A rapid ultra-high performance liquid chromatography-atmospheric pressure chemical ionization tandem mass spectrometric (UHPLC-APCI-MS/MS) method was developed for the analysis of vitamin K compounds: phylloquinone (PK) and menaquinones (MK-n). Non-chlorinated mobile phase composition was optimized for separation of eight vitamin K compounds on a reversed phase column in 10â¯min. Sample treatment with liquid and solid phase extractions and by the use of MK-4 as an internal standard enabled the quantitation of microgram level of vitamin K compounds in food. The method was used to screen and quantitate vitamin K from 17 fermented food products. The highest amount of PK was detected in kimchi (42â¯Âµg/100â¯g), whereas the highest MK-7 content was detected in natto (902â¯Âµg/100â¯g). Some MK-9 was present in kefir (5â¯Âµg/100â¯g). Two Chinese fermented soybean pastes contained significant amount of MK-6 (5-36â¯Âµg/100â¯g), MK-7 (12-86â¯Âµg/100â¯g), and MK-8 (22-44â¯Âµg/100â¯g).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marko Tarvainen, Mikael Fabritius, Baoru Yang,