期刊
FOOD CHEMISTRY
卷 275, 期 -, 页码 515-522出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.136
关键词
Vitamin K; Phylloquinone; Menaquinone; Fermentation; UHPLC; Tandem mass spectrometry
资金
- Tekes-the Finnish Funding Agency for Technology and Innovation [1416/31/2015]
- Fazer Leipomot Oy
- Gaia Consulting Oy
- Polar Glucan Oy
- Verso Food Oy
- University of Turku
- Apetit Oyj
- Bioferme Oy
- Finnsoy Oy
- Foodwest Oy
- JKK Partners Oy Ltd
- Palkuainen
- Ravintoraisio Oy
- Sybimar Oy
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 10 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 (42 mu g/100 g), whereas the highest MK-7 content was detected in natto (902 mu g/100 g). Some MK-9 was present in kefir (5 mu g/100 g). Two Chinese fermented soybean pastes contained significant amount of MK-6 (5-36 mu g/100 g), MK-7 (12-86 mu g/100 g), and MK-8 (22-44 mu g/100 g).
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