Determination of Copper Chlorophyll and Copper Chlorophyllin in Foods

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  • 食品中の銅クロロフィル及び銅クロロフィリン分析法
  • ショクヒンチュウ ノ ドウ クロロフィル オヨビ ドウ クロロフィリン ブンセ

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An analytical method was developed for the determination of copper chlorophyll and copper chlorophyllin in food. Firstly, copper chlorophyll was extracted from foods with ethyl acetate under mild alkaline conditions, and then copper chlorophyllin was extracted with n-butanol under mild acidic conditions. The ethyl acetate layer was washed with water, dried with anhydrous sodium sulfate and evaporated to dryness. The residue was dissolved in hexane-chloroform (9:1) and applied to a silica gel column. Copper chlorophyll was eluted with methyl ethyl ketone-methanol (3:2). The eluate was evaporated to dryness, and the residue was dissolved in acetone. The n-butanol layer was washed with water and evaporated to dryness. The residue was dissolved in methanol.<br>Thin layer chromatography was used for the qualitative determination of copper chlorophyll and copper chlorophyllin. Atomic absorption spectrometry was used for quantitative determination of copper.<br>The recoveries of copper chlorophyll and copper chlorophyllin added to foods at levels of 10ppm were in the range from 80% to 97% and the detection limit of copper was 0.1ppm. By using this method, 41 commercial food samples were analyzed. Copper chlorophyll was detected in 8 samples of processed bracken.

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