Food Chemistry and Food Development, Department of Biochemistry, FI-20014, University of Turku, Turku, Finland.
Food Chem. 2019 Mar 1;275:515-522. doi: 10.1016/j.foodchem.2018.09.136. Epub 2018 Sep 24.
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 µg/100 g), whereas the highest MK-7 content was detected in natto (902 µg/100 g). Some MK-9 was present in kefir (5 µg/100 g). Two Chinese fermented soybean pastes contained significant amount of MK-6 (5-36 µg/100 g), MK-7 (12-86 µg/100 g), and MK-8 (22-44 µg/100 g).
建立了一种快速超高效液相色谱-大气压化学电离串联质谱（UHPLC-APCI-MS/MS）法，用于分析维生素 K 化合物：叶绿醌（PK）和甲萘醌（MK-n）。非氯化流动相组成经优化，可在 10 分钟内于反相柱上分离八种维生素 K 化合物。采用液-固相萃取，并使用 MK-4 作为内标，可对微克级水平的食物中维生素 K 化合物进行定量。该方法用于筛选和定量 17 种发酵食品中的维生素 K。在泡菜中检测到最高量的 PK（42 µg/100 g），而在纳豆中检测到最高量的 MK-7（902 µg/100 g）。在开菲尔中存在少量的 MK-9（5 µg/100 g）。两种中国发酵大豆酱含有大量的 MK-6（5-36 µg/100 g）、MK-7（12-86 µg/100 g）和 MK-8（22-44 µg/100 g）。
