A rapid ultra-high performance liquid chromatography–atmospheric pressure chemical ionization tandem mass spectrometric (UHPLC-APCI-MS/MS) method was developed for the analysis of vitamin K compounds: phylloquinone (PK) and menaquinones (MK-n). Non-chlorinated mobile phase composition was optimized for separation of eight vitamin K compounds on a reversed phase column in 10 min. Sample treatment with liquid and solid phase extractions and by the use of MK-4 as an internal standard enabled the quantitation of microgram level of vitamin K compounds in food. The method was used to screen and quantitate vitamin K from 17 fermented food products. The highest amount of PK was detected in kimchi (42 µg/100 g), whereas the highest MK-7 content was detected in natto (902 µg/100 g). Some MK-9 was present in kefir (5 µg/100 g). Two Chinese fermented soybean pastes contained significant amount of MK-6 (5–36 µg/100 g), MK-7 (12–86 µg/100 g), and MK-8 (22–44 µg/100 g).

建立了快速超高效液相色谱-常压化学电离串联质谱（UHPLC-APCI-MS / MS）方法，用于分析维生素K化合物：叶醌（PK）和甲萘醌（MK-n）。优化了非氯化流动相的组成，可在10分钟内在反相色谱柱上分离出8种维生素K化合物。通过液相和固相萃取进行样品处理，并通过使用MK-4作为内标，可以定量分析食品中维生素K化合物的微克水平。该方法用于从17种发酵食品中筛选和定量维生素K。在泡菜中检测到最高的PK含量（42 µg / 100 g），而在纳豆中检测到最高的MK-7含量（902 µg / 100 g）。开菲尔中存在一些MK-9（5微克/ 100克）。