Measurement of K Vitamins in Food by High-Performance Liquid Chromatography with Fluorometric Detection

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  • 蛍光検出高速液体クロマトグラフィー法による食品中のビタミンK類の測定
  • ケイコウ ケンシュツ コウソク エキタイ クロマトグラフィーホウ ニ ヨル シ

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Abstract

Vitamin K_1 (K_1) and vitamin K_2 (MK-n) in foods were measured by a method based on high-performance liquid chromatography (HPLC) combined with chemical reduction and fluorometric detection. The vitamins extracted from foods were purified with a silica SEP-PAK cartridge and/or thin-layer chromatography (TLC) and a silica SEP-PAK cartridge followed by TLC, respectively, and then measured by using an HPLC system. More than 1μg/g or ml of K_1 was found in salad oil, spinach leaf, green welsh onion, broccoli, purple laver, hijiki, wakame, green tea and black tea, and MK-n was mainly found in fermented foods.

Journal

  • VITAMINS

    VITAMINS 62 (8), 393-398, 1988

    THE VITAMIN SOCIETY OF JAPAN

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