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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #253381
Title: Vitamin K

Author
item FU, XUEYAN - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item BOOTH, SARAH - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 10/28/2011
Publication Date: 1/1/2012
Citation: Fu, X., Booth, S. 2012. Vitamin K. In: Nollet, L., Toldra, F., editors. Handbook of Analysis of Active Compounds in Functional Foods. Boca Raton, FL: CRC Press Taylor & Francis Group. p. 133-147.

Interpretive Summary:

Technical Abstract: A wide range of analytical techniques are available for the detection, quantitation, and evaluation of vitamin K in foods. The methods vary from simple to complex depending on extraction, separation, identification and detection of the analyte. Among the extraction methods applied for vitamin K analysis, solid phase extraction with silica is a more common technique for sample preparation. Among the methods surveyed, HPLC is used extensively for the analysis of vitamin K in foods as it combines relatively high separation efficiencies with low detection limits. Among the different detection modes utilized for vitamin K analysis, both electrochemical and fluorescence detection provide sensitive and accurate detection techniques. In particular, LC/MS/MS can provide selected iron mode for detecting deuterium- or C13 -labeled vitamin K in vegetables. Future investigations are needed to extend these techniques and expand their use into the field of food analysis.