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

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...

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Published in:	Journal of agricultural and food chemistry 1994-02, Vol.42 (2), p.295-300
Main Authors:	Booth, S.L, Davidson, K.W, Sadowski, J.A
Format:	Article
Language:	English
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
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container_title	Journal of agricultural and food chemistry
container_volume	42
creator	Booth, S.L Davidson, K.W Sadowski, J.A
description	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 and hexane, the food extracts were purified by solid-phase extraction (SPE) on silica gel and analyzed by HPLC or, depending on the matrix, further purified using liquid-phase reductive extraction or reversed-phase SPE on C18. Intra- and interday precision of the assay ranged from 6.6 to 13.6%. The between sample coefficient of variation in the phylloquinone content of 10 random bulk samples ranged from 7.8 to 44.6%, depending on the food item analyzed. In addition, endogenous dihydrophylloquinone was identified in foods containing hydrogenated oils, although its biological activity is unknown
doi_str_mv	10.1021/jf00038a013
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Psychology</topic><topic>General aspects</topic><topic>JUGO DE LEGUMBRES</topic><topic>JUS DE LEGUME</topic><topic>LAIT</topic><topic>LECHE</topic><topic>METHODE D'ESSAI</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>METODOS DE ENSAYO</topic><topic>PAIN</topic><topic>PAN</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PURIFICACION</topic><topic>PURIFICATION</topic><topic>VIANDE BOVINE</topic><topic>VITAMINA K</topic><topic>VITAMINE K</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Booth, S.L</creatorcontrib><creatorcontrib>Davidson, K.W</creatorcontrib><creatorcontrib>Sadowski, J.A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Booth, S.L</au><au>Davidson, K.W</au><au>Sadowski, J.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of an HPLC method for the determination of phylloquinone (vitamin K1) in various food matrices</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><date>1994-02-01</date><risdate>1994</risdate><volume>42</volume><issue>2</issue><spage>295</spage><epage>300</epage><pages>295-300</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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. 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source	American Chemical Society
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
title	Evaluation of an HPLC method for the determination of phylloquinone (vitamin K1) in various food matrices
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