Method development and HPLC analysis of retail foods and beverages for copper chlorophyll (E141[i]) and chlorophyllin (E141[ii]) food colouring materials
Method development and HPLC analysis of retail foods and beverages for copper chlorophyll (E141[i]) and chlorophyllin (E141[ii]) food colouring materials
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DOI：
10.1080/02652030500306885
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发表时间：
2005-12-01
期刊：
影响因子：
--
通讯作者：
Roberts, D
中科院分区：
文献类型：
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作者：
Scotter, MJ;Castle, L;Roberts, D
建立了高效液相色谱-光电二极管阵列-荧光检测的分析方法，并应用于食品和饮料中食品色素添加剂叶绿素铜和叶绿素铜(E141[I]和[II])的测定。以前报告的方法中的分析方法已被改进，以涵盖一系列食品色素配方和零售食品。该方法得到了单一实验室的验证。除果冻糖(49%)外，极地叶绿素铜的回收率(除一例外均为14.5 mg/kg)在79-109%之间。相对非极性的铜叶绿素的回收率在77-107%之间(除了50%的果冻外)。回收率的相对标准偏差一般在12%以下。本文报道了以叶绿酸铜三钠为替代标准，对一小部分食品中总的叶绿素/叶绿素铜含量的定量估算。所分析的大多数含有E141的食品和色素配方显示出多种成分，这是由于用于获得这些色素添加剂的各种提取和纯化过程。由于某些样品(例如薄荷酱)中含有大量的天然叶绿素，这一点令人困惑。含有大量乳化剂(如冰激凌)、明胶或脂肪的食品在提取过程中存在问题，因此应进一步制定此类产品的提取制度。所有添加了E141的样品都估计总叶绿素铜含量低于15毫克/公斤(范围为0.7-13.0)。
An analytical method using high performance liquid chromatography with photodiode array and fluorescence detection has been developed and applied to the determination of the food colour additives copper chlorophylls and copper chlorophyllins (E141[i] and [ii]) in foods and beverages. The analytical procedures from previously reported methods have been refined to cover a range of food colour formulations and retail foods. The method was single-laboratory validated. Recoveries of the polar copper chlorophyllins from spiked samples (at 14.5 mg/kg in all but one case) were in the range 79-109%, except for jelly sweets (49%). Recoveries of relatively non-polar copper chlorophylls were in the range 77-107% (except for 'made' jelly at 50%). The %RSD for recoveries was generally below 12%. Quantitative estimates of the total copper chlorophyll/chlorophyllin content of a small range of food commodities are reported, based on the use of trisodium copper chlorophyllin as a surrogate standard. The majority of E141-containing foods and colour formulations analysed exhibited a multiplicity of components due to the various extraction and purification processes that are used to obtain these colour additives. This was confounded by the presence of overwhelming amounts of native chlorophylls in certain samples (e.g. mint sauce). Food commodities containing significant amounts of emulsifiers (i.e. ice cream), gelatine or fats were problematic during extraction hence further development of extraction regimes is desirable for such products. All of the samples analysed with added E141, had estimated total copper chlorophyllin contents of below 15 mg/kg (range 0.7-13.0).