Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography-mass spectrometry

被引：33

作者：

Chong, Hee Sun ^{[1
]}

Sim, Sol ^{[1
]}

Yamaguchi, Tokutaro ^{[1
]}

Park, Juhee ^{[2
]}

Lee, Chan ^{[2
]}

Kim, MeeKyung ^{[3
]}

Lee, Gunyoung ^{[3
]}

Yun, Sang Soon ^{[3
]}

Lim, Ho Soo ^{[3
]}

Suh, Hee-Jae ^{[1
]}

机构：

[1] Sun Moon Univ, Dept Food Sci, Asan 31460, Chungchengnam D, South Korea

[2] Chung Ang Univ, Dept Food Sci & Technol, Adv Food Safety Res Grp, Plus BrainKorea21, 4726 Seodong Daero, Anseong 17546, Gyeonggi Do, South Korea

[3] Natl Inst Food & Drug Safety Evaluat, Food Addit & Packaging Div, 187 Osongsaengmyeong 2 Ro, Osong 28159, Chungcheongbuk, South Korea

来源：

FOOD CHEMISTRY | 2019年 / 276卷

关键词：

Sodium copper chlorophyllin; Sodium iron chlorophyllin; Colorant; UPLC-MS; HPLC-PDA; COMPLEXES; COLORANT;

D O I：

10.1016/j.foodchem.2018.10.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：390 / 396

页数：7

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