Quantitation of Vitamin K in Milk Products by Pre-column Reduction HPLC–Fluorescence

Abstract

Vitamin K is a dietary component that, as a cofactor, has critically important physiological roles in the body. As it is present in milk at very low levels, it is fortified at higher levels in paediatric milk-based formulae. Currently, the predominant analytical strategy for both food database surveys and routine compliance testing is high-performance liquid chromatography with post-column zinc reduction and fluorescence detection. This study presents a single-laboratory validation of a pre-column reduction modification that provides enhanced sensitivity (> 2×) and increased analytical throughput. Accuracy was confirmed by analysis of a certified reference infant formula and milk proficiency samples, and by comparison against the reference method for a wide range of dairy products containing vitamin K1 at both natural and supplemented levels. The method offers several performance advantages and is suitable for routine product compliance release testing.

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Correspondence to Harvey E. Indyk.

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Harvey Indyk declares that he has no conflict of interest. Brendon Gill declares that he has no conflict of interest. Shane Wei declares that he has no conflict of interest. Lisa Harvey declares that she has no conflict of interest. David Woollard declares that he has no conflict of interest.

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Indyk, H.E., Gill, B.D., Wei, S. et al. Quantitation of Vitamin K in Milk Products by Pre-column Reduction HPLC–Fluorescence. Food Anal. Methods (2021). https://doi.org/10.1007/s12161-020-01922-0

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Keywords

  • Vitamin K
  • High-performance liquid chromatography
  • Fluorescence
  • Milk