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

Abstract

Vitamin K_1 (K_1) and vitamin K_2 (K_2) in foods were measured by a method based on high-performance liquid chromatography (HPLC) combined with coulometric reduction and fluorometric detection. The vitamins extracted from foods were purified with a Sep-Pak silica cartridge and/or a Sep-Pak silica cartridge followed by thin-layer chromatography, respectively, and then measured by using an HPLC system. More than 10ng/g or ml of K_1 was found in mackerel, abalone, top shell, horse muscles, chicken egg (yolk), formulated milk powder, cheese and butter, and more than 10ng/g or ml of K_2 was found in salmon, abalone, beef, pork, chicken, chicken egg (yolk), cheese and butter.