GB 5009.290-2023
National Food Safety Standard Determination of Vitamin K2 in Foods (English Version)
- Standard No.
- GB 5009.290-2023
- Language
- Chinese, English version preview
- Release Date
- 2023
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Latest
- GB 5009.290-2023
- Introduction
GB 5009.290-2023 Standard Interpretation: Vitamin K Determination Method
Background: GB 5009.290-2023 "National Food Safety Standard Determination of Vitamin K in Food" was officially implemented on March 6, 2024, aiming to standardize the detection methods of three vitamin K isoforms in food, tetraenyl methacrylate (MK-4), heptaenyl methacrylate (MK-7) and nonenyl methacrylate (MK-9). This standard applies to milk and dairy products, special dietary foods, fermented soy products and meat and meat products.
Comparative analysis of standard frameworks
Dimensions GB 5009.290-2023 Comparison standards (such as AOAC methods) Scope of application Dairy products, meat products, fermented soy products, etc. Mainly used for food and biological sample analysis Detection principle Liquid chromatography-post-column derivatization optical detection method High performance liquid chromatography (HPLC) combined with fluorescence detection Sensitivity Detection limit: 70.0 ng/kg, quantification limit: 200-510 ng/kg Usually sub-ng level Recommendations for implementation of the standard
Sample preparation:When handling the sample, special attention should be paid to light-proof operation. For meat and meat products, it is recommended to use a homogenizer to ensure sample uniformity. The order of adding lipase and protease will affect the extraction efficiency and must strictly follow the standard requirements.
Extraction and concentration:The volume ratio of n-hexane and anhydrous ethanol has a significant effect on the extraction rate of vitamin K. It is recommended to use nitrogen blowing technology during the concentration process and pay attention to temperature control to avoid sample decomposition.
Optimization of chromatographic conditions:The column temperature, mobile phase composition and flow rate need to be fine-tuned according to the actual sample. Especially for MK-7 and MK-9, it is recommended to appropriately extend the analysis time to improve the separation.
GB 5009.290-2023 history
- 2023 GB 5009.290-2023 National Food Safety Standard Determination of Vitamin K2 in Foods