| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 11262967 | Food Chemistry | 2019 | 7 Pages |
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 395â¯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 4.1â¯mg/kg, respectively, while those of SCC were 1.4 and 4.8â¯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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hee Sun Chong, Sol Sim, Tokutaro Yamaguchi, Juhee Park, Chan Lee, MeeKyung Kim, Gunyoung Lee, Sang Soon Yun, Ho Soo Lim, Hee-Jae Suh,