Pérez-Gálvez Antonio, Roca María
Group of Chemistry and Biochemistry of Pigments. Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
Group of Chemistry and Biochemistry of Pigments. Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
Food Chem. 2023 Jul 30;415:135746. doi: 10.1016/j.foodchem.2023.135746. Epub 2023 Feb 24.
Consumers demand higher levels of food quality and safety, so food legislative organizations need full knowledge of food composition to develop regulations that guarantee quality and safety criteria. This is the context for green natural food colorants and the new category green "coloring foodstuffs". We have exploited the capabilities of targeted metabolomics assisted by powerful software and algorithms to unravel the comprehensive chlorophyll composition in commercial samples of both colorant categories. With the aid of an in-house library, at first, seven new chlorophylls have been identified, among all the samples analyzed, providing data on their structural configuration. Next, taking advantage of an expert-curated database, eight more chlorophylls non-described previously have been found, which will be significant for the chemistry of chlorophylls. Finally, we have deciphered the sequence of chemical reactions that take place during the manufacturing of green food colorants and propose the whole pathway that explains the occurrence of the chlorophylls they contain.
消费者对食品质量和安全水平的要求越来越高，因此食品立法组织需要全面了解食品成分，以制定确保质量和安全标准的法规。这就是绿色天然食用色素和新型绿色“食用色素食品”所处的背景。我们利用强大的软件和算法辅助的靶向代谢组学能力，来揭示这两类色素商业样品中的叶绿素综合组成。借助内部数据库，首先，在所有分析的样品中鉴定出了七种新的叶绿素，提供了它们的结构构型数据。接下来，利用专家策划的数据库，又发现了另外八种以前未描述过的叶绿素，这对叶绿素化学具有重要意义。最后，我们破解了绿色食用色素制造过程中发生的化学反应序列，并提出了整个途径来解释它们所含叶绿素的出现。
