|
KMID : 1134820220510121272
|
|
Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 12 p.1272 ~ p.1280
|
|
|
Analysis of Vitamin K Content in Commonly Consumed Foods in Korea
|
|
Lee Seung-Jun
Choi Yong-Min
Gu Min-Joo
Baik Seung-Joo
Sung Jee-Hye
Jeong Heon-Sang
Lee Jun-Soo
|
|
|
Abstract
|
|
|
|
Reliable analytical data of the vitamin K1 (phylloquinone) and K2 (menaquinone) contents of commonly consumed foods in Korea is lacking in Korean food composition databases. In this study, we determined the phylloquinone and menaquinone contents of various Korean food groups. The vitamin K content of the samples was determined by either solvent extraction or enzyme extraction, followed by reversed-phase liquid chromatography using post-column derivatization and fluorescence detection. A total number of 12 nuts, 13 eggs, 28 meats, 18 seasonings, and 65 vegetables were analyzed. Relatively higher amounts of vitamin K1 were detected in plant-derived foods, such as seasoned pecan (13.55 μg/100 g), pepper (228.75 μg/100 g), and basil leaves (575.34 μg/100 g), among nuts, vegetables, and seasonings, respectively. Vitamin K2 was abundant in animal-based foods such as duck egg yolk (59.58 μg/100 g) and roasted beef rectum (32.69 μg/100 g) in the groups of eggs and meats, respectively. The present study provides reliable analytical vitamin K values that can be used for the development of a Korean food composition database.
|
|
|
KEYWORD
|
|
|
vitamin K, phylloquinone, menaquinone, HPLC, food composition database
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|