数字农科院2.0

Extraction And Determination Of Vitamin K-1 In Foods By Ultrasound-Assisted Extraction, Spe, And Lc-Ms/Ms

文献类型： 外文期刊

作者： Xu, YQ; Zhang, LX; Yang, RN; Yu, X; Yu, L; Ma, F; Li, H; Wang, XP; Li, PW

作者机构：

关键词： Ultrasound-Assisted Extraction; Solid-Phase Extraction; Lc-Ms/Ms; Vitamin K-1; Foods

期刊名称： MOLECULES

ISSN：

年卷期： 2020 年 25 卷 4 期

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收录情况： JCR（2021版）

摘要： Vitamin K-1 is one of the important hydrophobic vitamins in fat-containing foods. Traditionally, lipase is employed in the determination of vitamin K1 to remove the lipids, which makes the detection complex, time-consuming, and insensitive. In this study, the determination of vitamin K-1 in fat-containing foods was developed based on ultrasound-assisted extraction (UAE), solid-phase extraction (SPE) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The optimal conditions for extraction of vitaminK(1) were material-liquid ratio of 1:70 (g/mL), extraction temperature of 50 degrees C, extraction power of 700 W, extraction time of 50 min, material-wash fluid ratio of 1:60 (g/mL), and 8 mL of hexane/anhydrous ether (97:3, v/v) as the elution solvent. Then, vitamin K-1 was analyzed on a ZORBAX SB-C18 column (50 mm x 2.1 mm, 1.8 mu m) by gradient elution with water (0.01% formic acid) and methanol (0.01 formic acid + 2.5 mmol/L ammonium formate) as the mobile phase. The limit of detection (LOD) and limit of quantification (LOQ) were 0.05 and 0.16 mu g/kg, respectively. Calibration curve was linear over the range of 10-500 ng/mL (R-2 > 0.9988). The recoveries at three spiked levels were between 80.9% and 119.1%. The validation and application indicated that the proposed method was simple and sensitive in determination of vitamin K1 in fat-containing foods.

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