Vitamin K, also known as coagulation vitamin, is a kind of vitamin with chlorophyll bioactivity. It was first discovered and extracted from animal liver and sesame oil by Danish chemist Dam in 1929.Vitamin K includes K1, K2, K3, K4 and other forms, among which K1 and K2 are naturally existing and belong to fat-soluble vitamins;while K3 and K4 are synthetic and water-soluble vitamins.The chemical properties of the four types of vitamin K are relatively stable, acid-resistant, heat-resistant, and have little loss in normal cooking, but they are sensitive to light and easily decomposed by alkali and ultraviolet radiation [1].Vitamin K has physiological effects such as preventing newborn bleeding diseases, preventing internal bleeding and hemorrhoids, reducing massive bleeding during menstruation, and promoting normal blood coagulation, so it has certain clinical applications [2].