论文标题
澳大利亚的奶酪，酸奶和肉类产品的维生素K含量
Vitamin K content of cheese, yoghurt and meat products in Australia
论文作者
论文摘要
维生素K对于正常血液凝结至关重要，可能影响骨骼，神经系统和血管健康。澳大利亚食品维生素K含量的数据有限，可防止澳大利亚人口中维生素K摄入量的估计。我们通过液相色谱法和电喷雾电离倾斜度质谱法测量了奶酪，酸奶和肉类产品（来自288个主要样品的48个复合样品）中的叶氟喹酮（PK）和梅纳金酮（MK）-4至-10。在每个样品中发现至少有一个K Vitamer。 PK，MK-4和MK-9的平均浓度分别在羊肝，鸡腿肉和切达干酪中发现。切达干酪和奶油奶酪中包含MK-5。仅在切达干酪中发现了MK-8。随着K维生素的轮廓和浓度似乎因地理位置而有很大差异，澳大利亚需要一个代表澳大利亚食品食品的维生素K食品成分数据集。
Vitamin K is vital for normal blood coagulation, and may influence bone, neurological and vascular health. Data on the vitamin K content of Australian foods are limited, preventing estimation of vitamin K intakes in the Australian population. We measured phylloquinone (PK) and menaquinone (MK) -4 to -10 in cheese, yoghurt and meat products (48 composite samples from 288 primary samples) by liquid chromatography with electrospray ionisation-tandem mass spectrometry. At least one K vitamer was found in every sample. The greatest mean concentrations of PK, MK-4 and MK-9 were found in lamb liver, chicken leg meat and Cheddar cheese, respectively. Cheddar cheese and cream cheese contained MK-5. MK-8 was found in Cheddar cheese only. As the K vitamer profile and concentrations appear to vary considerably by geographical location, Australia needs a vitamin K food composition dataset that is representative of foods consumed in Australia.
