[Method Improvement for Quantitative Analysis of Chlorophyll Degradation Compounds, Including Pheophorbide, in Chlorella Products].

IF 0.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Shizuka Saito-Shida, Maki Saito, Tomoaki Tsutsumi
{"title":"[Method Improvement for Quantitative Analysis of Chlorophyll Degradation Compounds, Including Pheophorbide, in Chlorella Products].","authors":"Shizuka Saito-Shida, Maki Saito, Tomoaki Tsutsumi","doi":"10.3358/shokueishi.64.191","DOIUrl":null,"url":null,"abstract":"<p><p>An official analytical method for chlorophyll degradation compounds, including pheophorbide, in chlorella products, is described in notification Kanshoku No. 99 (May 8, 1981). However, this method has several operational issues, such as the formation of emulsion during liquid-liquid partitioning. Additionally, impurities present in the reagents (sodium sulfate decahydrate or anhydrous sodium sulfate) used to prepare saturated sodium sulfate solution can degrade pheophorbide and other related compounds, resulting in a significant decrease in analytical values. In this study, we thoroughly examined each step of the official method to enhance the operability and develop an alternative method that eliminates the need for saturated sodium sulfate solution. The developed method was evaluated for pheophorbide a and pyropheophorbide a at 100 mg%. Satisfactory analytical performance was achieved with trueness of 100% for pheophorbide a and 90% for pyropheophorbide a, and relative standard deviations of intra- and inter-day precision below 5% for both compounds. The proposed method is considered suitable for regulatory analysis of chlorophyll degradation compounds and would be useful for quality control of chlorella products.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 6","pages":"191-199"},"PeriodicalIF":0.2000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hygiene and Safety Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3358/shokueishi.64.191","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

An official analytical method for chlorophyll degradation compounds, including pheophorbide, in chlorella products, is described in notification Kanshoku No. 99 (May 8, 1981). However, this method has several operational issues, such as the formation of emulsion during liquid-liquid partitioning. Additionally, impurities present in the reagents (sodium sulfate decahydrate or anhydrous sodium sulfate) used to prepare saturated sodium sulfate solution can degrade pheophorbide and other related compounds, resulting in a significant decrease in analytical values. In this study, we thoroughly examined each step of the official method to enhance the operability and develop an alternative method that eliminates the need for saturated sodium sulfate solution. The developed method was evaluated for pheophorbide a and pyropheophorbide a at 100 mg%. Satisfactory analytical performance was achieved with trueness of 100% for pheophorbide a and 90% for pyropheophorbide a, and relative standard deviations of intra- and inter-day precision below 5% for both compounds. The proposed method is considered suitable for regulatory analysis of chlorophyll degradation compounds and would be useful for quality control of chlorella products.

[小球藻产品中叶绿素降解化合物(包括 Pheophorbide)定量分析方法的改进]。
Kanshoku 第 99 号通知(1981 年 5 月 8 日)介绍了小球藻产品中叶绿素降解化合物(包括嗜磷 酸)的官方分析方法。不过,这种方法在操作上存在一些问题,例如在液-液分配过程中会形成乳状液。此外,用于制备饱和硫酸钠溶液的试剂(十水硫酸钠或无水硫酸钠)中存在的杂质会降解嗜磷酸盐和其他相关化合物,导致分析值显著下降。在本研究中,我们彻底检查了官方方法的每个步骤,以提高可操作性,并开发了一种无需饱和硫酸钠溶液的替代方法。我们对所开发的方法进行了评估,以测定 100 mg% 的嗜铬枫酸 a 和焦嗜铬枫酸 a。分析结果令人满意,pheophorbide a 的准确度为 100%,pyropheophorbide a 的准确度为 90%,两种化合物的日内和日间精密度的相对标准偏差均低于 5%。所建议的方法适用于叶绿素降解化合物的监管分析,并可用于小球藻产品的质量控制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food Hygiene and Safety Science
Food Hygiene and Safety Science Medicine-Public Health, Environmental and Occupational Health
CiteScore
0.70
自引率
0.00%
发文量
28
审稿时长
18-36 weeks
期刊介绍: Information not localized
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信