Abstract：
:A simultaneous method for analyzing sodium iron chlorophyllin (SIC) and sodium copper chlorophyllin (SCC) using high-performance liquid chromatography was developed. This method employed an Inertsil ODS-2 column and diode array detection at 395 nm, using methanol-water (97:3 and 80:20, v/v) containing 1% acetic acid as the mobile phase. Liquid chromatography-tandem mass spectrometry was used to identify the main components of SIC and SCC as Fe-isochlorine e4 and Cu-isochlorine e4, respectively. The limits of detection and quantitation of SIC were 1.2 and 4.1 mg/kg, respectively, while those of SCC were 1.4 and 4.8 mg/kg, respectively. For intraday and interday tests, the SIC recoveries from candy ranged from 81% to 101%, while SCC recoveries ranged from 100% to 109%. The developed method can be applied to the rapid determination of SIC and SCC in candy.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chong HS,Sim S,Yamaguchi T,Park J,Lee C,Kim M,Lee G,Yun SS,Lim HS,Suh HJdoi
10.1016/j.foodchem.2018.10.015subject
Has Abstractpub_date
2019-03-15 00:00:00pages
390-396eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31780-1journal_volume
276pub_type
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