A1 Journal article – refereed
Determination of vitamin K composition of fermented food

List of Authors: Marko Tarvainen, Mikael Fabritius, Baoru Yang
Publisher: Elsevier BV
Publication year: 2019
Journal: Food Chemistry
Volume number: 275
Number of pages: 8
ISSN: 0308-8146
eISSN: 1873-7072


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).

Last updated on 2019-09-07 at 18:01