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http://dx.doi.org/10.13103/JFHS.2019.34.2.148

The Optimization and Verification of an Analytical Method for Sodium Iron Chlorophyllin in Foods Using HPLC and LC/MS  

Chong, Hee Sun (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Park, Yeong Ju (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Kim, Eun Gyeom (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Park, Yea Lim (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Kim, Jin Mi (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Yamaguchi, Tokutaro (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Lee, Chan (Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University)
Suh, Hee-Jae (Research Center for Food and Bio Convergence, Department of Food Science, Sun Moon University)
Publication Information
Journal of Food Hygiene and Safety / v.34, no.2, 2019 , pp. 148-157 More about this Journal
Abstract
An optimized analytical method for sodium iron chloriphyllin in foods was established and verified by using high performance liquid chromatography with attached diode array detection. An Inertsil ODS-2 column and methanol-water (80:20 containing 1% acetate) as a mobile phase were employed. The limit of detection and quantitation of sodium iron chloriphyllin were 0.1 and 0.3 mg/kg, respectively, and the linearity of calibration curve was excellent ($R^2=0.9999$). The accuracy and precision were 93.9~104.95% and 2.0~7.7% in both inter-day and intra-day tests. Recoveries for candy and salad dressing were ranged between 93 and 104% (relative standard deviation, (RSD) 0.3~4.3%), and between 83 and 115% (RSD 1.2~2.0%), respectively. Liquid chromatography mass spectrometry was used to verify the main components of sodium iron chlorophyllin which were Fe-isochlorin e4 and Fe-chlorin e4.
Keywords
Sodium iron chlorophyllin; Colorant; HPLC; LC/MS;
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