Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography-mass spectrometry

Hee Sun Chong; Sol Sim; Tokutaro Yamaguchi; Juhee Park; Chan Lee; MeeKyung Kim; Gunyoung Lee; Sang Soon Yun; Ho Soo Lim; Hee-Jae Suh

doi:10.1016/j.foodchem.2018.10.015

Simultaneous determination of sodium iron chlorophyllin and sodium copper chlorophyllin in food using high-performance liquid chromatography and ultra-performance liquid chromatography-mass spectrometry

Food Chem. 2019 Mar 15:276:390-396. doi: 10.1016/j.foodchem.2018.10.015. Epub 2018 Oct 4.

Authors

Hee Sun Chong¹, Sol Sim¹, Tokutaro Yamaguchi², Juhee Park³, Chan Lee⁴, MeeKyung Kim⁵, Gunyoung Lee⁶, Sang Soon Yun⁷, Ho Soo Lim⁸, Hee-Jae Suh⁹

Affiliations

¹ Department of Food Science, Sun Moon University, Asan, Chungchengnam-do 31460, Republic of Korea.
² Department of Food Science, Sun Moon University, Asan, Chungchengnam-do 31460, Republic of Korea. Electronic address: yamaguchi@sunmoon.ac.kr.
³ Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, 4726, Seodong-daero, Anseong, Gyeonggi-do 17546, Republic of Korea.
⁴ Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, 4726, Seodong-daero, Anseong, Gyeonggi-do 17546, Republic of Korea. Electronic address: chanlee@cau.ac.kr.
⁵ Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, 187 Osongsaengmyeong 2-ro, Osong, Chungcheongbuk-do 28159, Republic of Korea. Electronic address: mkim@korea.kr.
⁶ Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, 187 Osongsaengmyeong 2-ro, Osong, Chungcheongbuk-do 28159, Republic of Korea. Electronic address: grasia1969@korea.kr.
⁷ Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, 187 Osongsaengmyeong 2-ro, Osong, Chungcheongbuk-do 28159, Republic of Korea. Electronic address: yss0520@korea.kr.
⁸ Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation, 187 Osongsaengmyeong 2-ro, Osong, Chungcheongbuk-do 28159, Republic of Korea. Electronic address: hslim70@korea.kr.
⁹ Department of Food Science, Sun Moon University, Asan, Chungchengnam-do 31460, Republic of Korea. Electronic address: suhhj@sunmoon.ac.kr.

PMID: 30409610
DOI: 10.1016/j.foodchem.2018.10.015

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 395 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 4.1 mg/kg, respectively, while those of SCC were 1.4 and 4.8 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.

Keywords: Colorant; HPLC–PDA; Sodium copper chlorophyllin; Sodium copper chlorophyllin (PubChem CID: 108006); Sodium iron chlorophyllin; Sodium iron chlorophyllin (PubChem CID: 169450); UPLC–MS.

MeSH terms

Chlorophyllides / analysis*
Chromatography, High Pressure Liquid / methods*
Copper / analysis
Food Analysis*
Iron / analysis
Tandem Mass Spectrometry / methods*

Substances

Chlorophyllides
Copper
Iron
chlorophyllin