Curtin School of Population Health, Curtin University, Bentley, WA 6102, Australia.
Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
Food Chem. 2022 Dec 15;397:133772. doi: 10.1016/j.foodchem.2022.133772. Epub 2022 Jul 25.
Vitamin K is vital for normal blood coagulation, and may influence bone, neurological and vascular health. Data on the vitamin K content of Australian foods are limited, preventing estimation of vitamin K intakes in the Australian population. We measured phylloquinone (PK) and menaquinone (MK) -4 to -10 in cheese, yoghurt and meat products (48 composite samples from 288 primary samples) by liquid chromatography with electrospray ionisation-tandem mass spectrometry. At least one K vitamer was found in every sample. The greatest mean (± standard deviation for foods sampled in multiple cities) concentrations of PK (4.9 µg/100 g), MK-4 (58 ± 9 µg/100 g) and MK-9 (8 ± 2 µg/100 g) were found in lamb liver, chicken leg meat and Cheddar cheese, respectively. Cheddar cheese (1.1 ± 0.3 µg/100 g) and cream cheese (1.0 µg/100 g) contained MK-5. MK-8 was found in Cheddar cheese only (4 ± 2 µg/100 g). As the K vitamer profile and concentrations appear to vary considerably by geographical location, Australia needs a vitamin K food composition dataset that is representative of foods consumed in Australia.
维生素 K 对正常凝血至关重要，可能会影响骨骼、神经和血管健康。澳大利亚食物中维生素 K 含量的数据有限，这使得无法估计澳大利亚人群的维生素 K 摄入量。我们通过液相色谱-电喷雾串联质谱法测定了奶酪、酸奶和肉类产品中的叶绿醌（PK）和甲萘醌（MK）-4 到 -10（来自 288 个初级样品的 48 个复合样品）。每个样品中至少都发现了一种维生素 K 同型物。在多个城市采样的食品中，PK（4.9 ± 0.3 µg/100 g）、MK-4（58 ± 9 µg/100 g）和 MK-9（8 ± 2 µg/100 g）的平均浓度（多个城市采样的食品的平均值 ± 标准偏差）最高，分别出现在羊肝、鸡腿肉和切达干酪中。切达干酪（1.1 ± 0.3 µg/100 g）和奶油奶酪（1.0 µg/100 g）中含有 MK-5。MK-8 仅存在于切达干酪中（4 ± 2 µg/100 g）。由于 K 同型物的分布和浓度似乎因地理位置而异，澳大利亚需要一个能代表澳大利亚人所食用食物的维生素 K 食物成分数据集。
