Abstract
Hee Sun Chonga, Sol Sima, Tokutaro Yamaguchia, Juhee Parkb, Chan Leeb, MeeKyung Kimc, Gunyoung Leec, Sang Soon Yunc, Ho Soo Limc, Hee-Jae Suha,*
aDepartment of Food Science, Sun Moon University, Asan, Chungchengnam-do 31460, Republic of Korea bAdvanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, 4726, Seodong-daero, Anseong, Gyeonggi-do 17546, Republic of Korea
cFood Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, 187 Osongsaengmyeong 2-ro, Osong, Chungcheongbuk-do 28159, Republic of Korea
*Corresponding author.
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.
Keywords : Sodium copper chlorophyllin; Sodium iron chlorophyllin; Colorant; UPLC-MS; HPLC-PDA