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KMID : 1134820180470050550
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 5 p.550 ~ p.558
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Establishment and Validation of an Optimized Analytical Method for Sodium Copper Chlorophyllin in Food Using HPLC and LC/MS
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Chong Hee-Sun
Park Hyeon-Il
Cho Sung-Ryun
Tokutaro Yamaguchi
Lee Ok-Kyung
Park Ju-Hee
Lee Chan
Lee Gun-Young
Yun Sang-Soon
Lim Ho-Soo
Suh Hee-Jae
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Abstract
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An optimized analytical method for the SCC (sodium copper chlorophyllin) colorant using high-performance liquid chromatography with a photodiode array detector (HPLC-PDA) was developed and validated. HPLC of SCC revealed one prominent peak and two small peaks. Liquid chromatography-tandem mass spectrometry showed that SCC was composed mainly of Cu-isochlorine e4, and that Cu-chlorine p6 and Cu-chlorine e6 were composed of auxiliary components. The optimized analysis method of SCC showed a considerably high resolution, reproducibility, and adequate retention time (within 20 minutes). The linearity of the calibration curve was almost 1 (R2=0.9999), and the LOD (limit of detection) and the LOQ (limit of quantitation) were 0.1 mg/kg and 0.4 mg/kg, respectively. Both the precision and accuracy of the inter-day and intra-day tests were 0.5∼8.1 and 89.2∼102.2%, respectively. The recoveries of SCC in foods were 104∼109% for candy and beverages, and 104∼119% for oils.
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KEYWORD
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odium copper chlorophyllin, colorant, LC/MS, analytical method
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