Determination of Chlorophyll Degradation Products in Chlorophyll Color Preparations

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  • クロロフィル色素製剤中のクロロフィル分解物の測定
  • クロロフィル シキソ セイザイチュウ ノ クロロフィル ブンカイブツ ノ ソク

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Abstract

Chlorophyll degradation products such as pheophorbides and pyropheophorbide are strong inducers of photosensitivity. Therefore, their contents in commercial chlorophyll color preparations for food processing were determined.<br>The maximum level of existing pheophorbide in preparations sold in 1988 and 1993 was 370mg%. By subtracting existing pheophorbide from total pheophorbide, the activities of chlorophyllase (related to formation of chlorophyll degradation products) were obtained. The activities were present in the range of ND-620mg% in the color preparations sold in 1988, but were undetectable in the preparations sold in 1993.<br>When the effect of solvent contained in color preparations on the chlorophyllase activity was investigated, it was found that solvents such as ethanol increased the rate of formation of chlorophyll degradation products.<br>Pheophorbide a, a′, b, b′ and pyropheophorbide a in commercially available color preparations were determined by HPLC with a photodiode array detector. The total contents of pheophorbide a, a′, b, b′ were in the range of ND-64mg%, and the maximum contents were 41, 4.6, 8.3 and 15mg% respectively. The contents of pyropheophorbide a were in the range of ND-51mg%.

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