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KMID : 0380620220540010105
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 1 p.105 ~ p.113
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Comparison of vitamin K contents in different meats commonly consumed in Korea
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Kim Dae-Dong
Lee Seo-Gyeong
Kang Yu-Ri
Shin Jae-Hong
Park Jin-Ju
Kim Hyun-Jung
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Abstract
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Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K1 was not detected in any of the meat samples.
Vitamin K2 contents in different cuts of beef ranged from 0.00 to 5.87 μg/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 μg/100 g. In the case of pork, vitamin K2 contents varied from 4.33 to 22.90 μg/100 g. Among the different types of meat, the highest vitamin K2 content was found in boiled chicken meat and skin (46.64 μg/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.
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KEYWORD
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meats, vitamin K, HPLC, nutritional information, food composition database
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