Evaluation of an HPLC method for the determination of phylloquinone (vitamin K1) in various food matrices

• Published in: Journal of agricultural and food chemistry Vol. 42; no. 2; pp. 295 - 300
• Main Authors: Booth, S.L, Davidson, K.W, Sadowski, J.A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.02.1994
• Subjects: ALIMENTOS; Biological and medical sciences; CARNE DE RES; CHROMATOGRAPHIE LIQUIDE HAUTE PRESS; CROMATOGRAFIA LIQUIDA ALTA PRESION; EPINARD; ESPINACA; FLUORESCENCE; FLUORESCENCIA; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; JUGO DE LEGUMBRES; JUS DE LEGUME; LAIT; LECHE; METHODE D'ESSAI; Methods of analysis, processing and quality control, regulation, standards; METODOS DE ENSAYO; PAIN; PAN; PRODUIT ALIMENTAIRE; PURIFICACION; PURIFICATION; VIANDE BOVINE; VITAMINA K; VITAMINE K; Reduction; Analysis method; Vitamin; HPLC chromatography; Phylloquinone; Foodstuff; Application; Fluorescence spectrometry

The amount of phylloquinone (vitamin K1) in five different foods was determined by applying a highly sensitive HPLC method that incorporates postcolumn chemical reduction of the quinone followed by fluorescence detection of the hydroquinone form of the vitamin. After initial extraction in 2-propanol...