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KMID : 0881720190340020148
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 2 p.148 ~ p.157
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The Optimization and Verification of an Analytical Method for Sodium Iron Chlorophyllin in Foods Using HPLC and LC/MS
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Chong Hee-Sun
Park Yeong-Ju
Kim Eun-Gyeom
Park Yea-Lim
Kim Jin-Mi
Yamaguchi Tokutaro
Lee Chan
Suh Hee-Jae
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Abstract
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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 (R2 = 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.
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KEYWORD
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Sodium iron chlorophyllin, Colorant, HPLC, LC/MS
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