Method development and HPLC analysis of retail foods and beverages for copper chlorophyll (E141(i)) and chlorophyllin (E141(ii)) food colouring materials.

摘要

Copper chlorophyll (E141(i)) and chlorophyllin (E141(ii)) are permitted as food colouring materials in a wide range of food commodities. The main objective of this study was to develop and validate an HPLC-based method for the determination of these additives in the range of foods and beverages in which they are permitted, thus facilitating an estimation of dietary exposure. The samples analysed included gelatine-based confectionery, ice cream, mint sauce and a soft drink. While the method had limitations for some sample types it does provide a means by which the total copper chlorophyll/chlorophyllin contents of a limited range of foods can be estimated.