Objective: To determine the content of vitamin K_2 in different types of fermented bean products and analyze the difference of vitamin K_(2 )content.
Methods: A total of 98 kinds of typical fermented bean products were included in Chinese traditional fermented bean products(Douchi, Sufu, soybean paste). Process, region, sales volume, raw materials and flavor were considered, and the content of vitamin K_2 in fermented bean products was determined by high performance liquid chromatography.
Results: Chinese bean fermented foods generally contained vitamin K_2, and the subtype menaquinone-7(MK-7)was the main one. The content of vitamin K_2 in Douchi was the highest(437.55 μg/100 g), the content of vitamin K_2 in Sufu and Soybean paste were lower(7.48 μg/100 g and 2.47 μg/100 g). The content of vitamin K_2 in bacterial Douchi was higher than that in Mucor type and Aspergillus oryzae type which were 403.94, 232.98 and 81.00 μg/100 g(P<0.05). Soybean type Douchi was higher than that in black bean type of Douchi which were 610.41, 178.08 μg/100 g(P<0.05), and the content of vitamin K_2 in dry Douchi was higher than the content of vitamin K_2 in water Douchi which were 1 517.45 μg/100 g, 297.58 μg/100 g(P<0.05). However, there were no significant difference in the content of vitamin K_2 in Soybean paste and Sufu in different types and regions(P > 0.05).
Conclusion: Vitamin K_2 is widely contained in Chinese fermented bean products, and its content is mainly affected by fermentation microorganisms and processing technology.
Keywords: fermented bean products; high performance liquid chromatography; vitamin K_2.