Determination of Copper Chlorophyll and Copper Chlorophyllin in Foods
Determination of Copper Chlorophyll and Copper Chlorophyllin in Foods
复制标题
食品中叶绿素铜和叶绿酸铜的测定
DOI：
10.3358/shokueishi.27.417
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发表时间：
1986
期刊：
影响因子：
--
通讯作者：
T. Nishima
中科院分区：
文献类型：
--
作者：
H. Ushiyama;M. Nishijima;K. Yasuda;H. Kamimura;S. Tabata;T. Nishima
建立了食品中叶绿素铜和叶绿素铜的测定方法。首先在弱碱性条件下用乙酸乙酯萃取叶绿素铜，然后在弱酸性条件下用正丁醇萃取叶绿素铜。乙酸乙酯层用水洗涤，用无水硫酸钠干燥并蒸发至干。将残余物溶于己烷-氯仿（9：1）中，并上样至硅胶柱。叶绿素铜用甲乙酮-甲醇（3：2）洗脱。将沉淀物蒸发至干，并将残余物溶于丙酮中。用水洗涤正丁醇层并蒸发至干。残渣用甲醇溶解，用薄层色谱法对叶绿素铜和叶绿素铜进行定性分析。采用原子吸收光谱法测定铜，叶绿素铜和叶绿素铜的回收率在80%~ 97%，检出限为0.1ppm。应用该方法对41个市售食品样品进行了分析。在8个蕨菜加工样品中检出叶绿素铜。
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.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.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.