Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology (VIT) , Vellore , India.
Department of Chemistry, National Tsing Hua University , Hsinchu , Taiwan.
Nat Prod Res. 2019 Nov;33(21):3120-3126. doi: 10.1080/14786419.2018.1521403. Epub 2018 Nov 17.
The complex formation between metals (Ni, Co, Zn, Fe, Pb, Sn and Ag) and natural chlorophyll extracted from green leaves was monitored in the present study. The respective metallochlorophyllin was prepared by the reaction of metal chloride or nitrate (1M) to chlorophyll extracted from Ficus leaves extract. All synthesized metallochlorophyllins were stable and Na-Cu-chlorohyllin (E141) which is permitted to add in food and are listed in European Directive 94/36/EC on food colouring materials, was identified in commercially available food commodities (candies). In this study different synthesized metallochlorophyllins were characterised by using UV-Vis, FT-IR, HPLC, AAS and HR-MS techniques. Many food commodities (i.e. candy, chips, drink, and cream biscuits) were monitored for metallochlorophyllins and Na-Cu-Chlorophyllin was detected only in real candy samples.
本研究监测了金属（镍、钴、锌、铁、铅、锡和银）与从绿色叶片中提取的天然叶绿素之间的络合形成。通过将金属氯化物或硝酸盐（1M）与从榕树叶提取物中提取的叶绿素反应，制备相应的金属叶绿酸。所有合成的金属叶绿酸都是稳定的，并且在商业上可获得的食品商品（糖果）中鉴定出了允许添加到食品中的 Na-Cu-叶绿酸（E141），并列入了欧洲指令 94/36/EC 关于食用色素材料的清单。在这项研究中，使用 UV-Vis、FT-IR、HPLC、AAS 和 HR-MS 技术对不同合成的金属叶绿酸进行了表征。监测了许多食品商品（如糖果、薯片、饮料和奶油饼干）中的金属叶绿酸，仅在真正的糖果样品中检测到 Na-Cu-叶绿酸。
