書誌事項
- タイトル別名
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- Development of an analytical method for copper chlorophyll and sodium copper chlorophyllin in processed foods
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The food colourants copper chlorophyll (CuCh) and sodium copper chlorophyllin (CuCh-Na) are used worldwide in a wide range of processed foods. We developed an analytical method for the determination of CuCh/CuCh-Na levels in processed foods to effectively monitor the appropriate use of these colourants. The proposed analytical method involves simultaneous extraction and parallel analysis of hydrophobic CuCh and hydrophilic CuCh-Na without potentially harmful solvents. CuCh/CuCh-Na were extracted from processed foods with 1-butanol and ethyl acetate. CuCh-Na was extracted from the initial extraction solvent with 0.15 mol/L NaOH, and then the residual extraction solvent and alkaline water layers were dried. Finally, the samples were carbonized with H2SO4. The carbonized samples were ashed in a muffle furnace at 480°C. The residue was dissolved in 0.1 mol/L HNO3, and the level of copper in the samples was determined using atomic absorption spectrophotometry to indirectly quantify the levels of CuCh and CuCh-Na. Recoveries of CuCh and CuCh-Na from spiked samples were in the range of 70.7%-80.8% and 55.6%-72.3% (except for white chocolate, at 50%), respectively, with standard deviations in the range of 1.7%-5.0% and 1.5%-7.8%, respectively. In commercial processed foods, the levels of CuCh and CuCh-Na ranged from ND (not detected) to 3.7 mg/kg and from ND to 8.0 mg/kg as copper, respectively.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 23 (2), 55-62, 2016
日本食品化学学会
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詳細情報 詳細情報について
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- CRID
- 1390282680171243136
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- NII論文ID
- 130005262985
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- NII書誌ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL書誌ID
- 027619392
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可