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KMID : 1134820220510010056
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 1 p.56 ~ p.63
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Determination of Vitamin K in Korean Processed Food and Restaurant Meal
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Kim Ye-Jin
Kim Keon-O
Kim Keup-Rae
Kim Jun-Ho
Lee Dong-Hui
Kwon Si-Yong
Lee Jun-Soo
Jang Keum-ll
Kim Byung-Hee
Sung Jee-Hye
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Abstract
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In the Korean food composition database, there is a lack of reliable analytical data on vitamin K1 (phylloquinone) and vitamin K2 (menaquinone). This study sought to investigate the phylloquinone and menaquinone contents of commonly consumed foods in Korea. The vitamin K content of the sample was determined by solvent extraction and enzyme extraction, followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. The analytical method validation parameters, including quality control charts, a reference material, and precision, were determined to ensure the validity of the vitamin K analysis. A total of 46 key foods and 45 latest food consumption trends for commonly consumed Korean foods were selected based on dietary records. A relatively higher amount of vitamin K1 was found in plant-derived foods such as grilled seaweed (913.87 μg/100 g), Korean lettuce kimchi (228.23 μg/100 g), gom-chewi pickle (488.57 μg/100 g), leaf mustard kimchi (128.78 μg/100 g), and green laver (745.12 μg/100 g) compared to other foods. On the other hand, vitamin K2 was abundant in animal-based foods including gizzard (18.23 μg/100 g), boiled egg yolk (18.28 μg/100 g), grilled pork belly (127.29 μg/100 g), and beef rectum (14.79 μg/100 g). The present study provides reliable nutritional information for the development of a Korean food composition database.
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KEYWORD
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key food, vitamin K, phylloquinone, menaquinone, HPLC
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