高效液相色谱法对食品中维生素K_1的定量测定  

Determination of Vitamin K_1 in Foods by HighPerformance Liquid Chromatography

作　　者：邓峰[1] 周英田[1] 吴小红[1] 

机构地区：[1]军事医学科学院卫生学环境医学研究所

出　　处：《色谱》1996年第3期233-234,共2页Chinese Journal of Chromatography

摘　　要：介绍了用高效液相色谱法（ＨＰＬＣ）对食品中维生素Ｋ_１的定量测定方法。采用异辛烷加缓冲液和碱作为维生素Ｋ_１的萃取剂，以Ｃ_（１８）柱和甲醇－乙腈－水－四氢呋喃为色谱分离体系，在波长２５４ｎｍ的紫外检测器上对２４种食品中维生素Ｋ_１进行了定量测定。方法简单、准确、用途广、范围宽。变异系数３．２％～７．２％，回收率８７．６９％～１００．３０％。itamin K_1 widely exists in green plants. Determination of vitamin K_1 in foods is required for selection of foods with high level of vitamin K_1 which nowadays is widely used as an additive especially in infant healthy foods. This paper describes a method of reversed-phase high performance liquid chromatography for quantitating vitamin K_1 in foods in detail. It is simple, sensitive, and particularly suitable for routine analysis for a variety of complex infant formula matrices.Waters 510 pump with 490 UV detector and HP (Hewlett Packard) 4290 integrator were used. The vitamin K_1 was extracted with isooctane buffer solution and separated with μBondapak-C_(18) column 300×4mm i.d.,and acetonitrile-tetrahydrofuran-methanol-water (39:16:39:6, V/V ) mobile phase. The 24 kinds of foods, including vegetable, fruits. milk products, meats, etc. were analyzed for vitamin K_1. Correlated coefficients of calibration curves in low (10-40ng/mL) and high levels (100-600ng/mL) are 0.9971 and 0.9992 respectively- Recoveries of vitamin K_1 added to foods are ranged from 87- 6% to 100- 2%. The coefficients of variation of vitamin K_1 in foods are 3.1 %-6.7%. Both precision and accuracy of the method are satisfactory.

关 键 词：高效液相色谱 食品 维生素K 

分 类 号：TS201.24[轻工技术与工程—食品科学] O657.72[轻工技术与工程—食品科学与工程]