Page 51 - Analytical method for food addtives

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E141: Copper complexes of chlorophylls
and chlorophyllins

3.1 Introduction
The major food groups contributing to dietary intake of copper complexes of
chlorophylls and chlorophyllins are sugar confectionery, desserts, sauces and
condiments, cheese and soups and soft drinks. The ADI for copper complexes of
chlorophylls and chlorophyllins is 15 mg/kg body weight/day.
Sodium copper chlorophyllin (Cu-Chl-Na) is not a single substance but a
mixture mainly consisting of copper chlorin e and copper chlorin e . Copper
6 4
chlorin e is less stable and in some cases disappears as a result of pH and heat
6
treatment during the manufacturing process of foods, whereas copper chlorin e is
4
relatively stable under these conditions and can be used as an indicator substance
for the analysis of Cu-Chl-Na. 1

3.2 Methods of analysis
The only references that could be found for copper complexes of chlorophylls and
1, 2
chlorophyllins were in Japanese and both are HPLC methods. A summary of
them is given in Table 3.1, together with the matrices for which the method is
applicable. Statistical parameters for these methods, if available, are summarised
in Table 3.2.