국내에서 주로 소비되는 달걀의 비타민 K 함량 분석
Analysis of the vitamin K content in eggs commonly consumed in Korea
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초록
The Korean food composition database lacks reliable analytical data on the vitamin K1 (phylloquinone, PK) and vitamin K2 (menaquinone, MK) contents of commonly consumed eggs in Korea. This study aimed to determine the vitamin K content in eggs using solvent extraction and enzyme extraction, followed by HPLC analysis with post-column derivatization and fluorescence detection. To ensure the validity of the analytical method, key validation parameters, including accuracy, precision, detection and quantification limit, and linearity, were thoroughly evaluated. A total of 20 different types of eggs were analyzed for their PK and MK contents. PK content ranged from 0.11±0.001 μg/100 g to 1.36±0.01 μg/100 g. The vitamin K content ranged from 15.04±0.03 μg/100g to 165.97±6.92 μg/100 g. The vitamin K content in fertilized eggs was significantly higher than in commercial eggs. The yolk of the egg is abundant in vitamin K but undetectable in the egg whites. This study provides reliable nutritional data on vitamin K, contributing to the development of an accurate and comprehensive Korean food composition database.
Abstract
The Korean food composition database lacks reliable analytical data on the vitamin K1 (phylloquinone, PK) and vitamin K2 (menaquinone, MK) contents of commonly consumed eggs in Korea. This study aimed to determine the vitamin K content in eggs using solvent extraction and enzyme extraction, followed by HPLC analysis with post-column derivatization and fluorescence detection. To ensure the validity of the analytical method, key validation parameters, including accuracy, precision, detection and quantification limit, and linearity, were thoroughly evaluated. A total of 20 different types of eggs were analyzed for their PK and MK contents. PK content ranged from 0.11±0.001 μg/100 g to 1.36±0.01 μg/100 g. The vitamin K content ranged from 15.04±0.03 μg/100g to 165.97±6.92 μg/100 g. The vitamin K content in fertilized eggs was significantly higher than in commercial eggs. The yolk of the egg is abundant in vitamin K but undetectable in the egg whites. This study provides reliable nutritional data on vitamin K, contributing to the development of an accurate and comprehensive Korean food composition database.