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3.3 Recommendations
There are no recent methods published for copper complexes of chlorophylls and
chlorophyllins in foods; therefore these need to be developed and validated by
collaborative trial.
3.4 References
1 ‘Investigation to find an indicator substance for the analysis of sodium copper chlorophyllin
in foods’, Yasuda K, Tadano K, Ushiyama H, Ogawa H, Kawai Y, Nishima T. Journal
of the Food Hygienic Society of Japan (1995) 36(6), 710–716. [Japanese]
2 ‘Determination of sodium copper chlorophyllin in foods’, Amakawa E, Ogiwara T,
Takeuchi M, Ohnishi K, Kano I. Annual Report of Tokyo Metropolitan Research
Laboratory of Public Health. (1993) 44, 131–137. [Japanese]
