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Copper chlorophyllin preparation

Commercial food grade water-soluble Cu-chlorophyllin is the most notable among these preparations. Copper chlorophyllins are produced from crude natural chlorophyll extracts followed by the hydrolysis of the phytyl and methyl esters, cleavage of the cyclopentanone (E) ring in dilute alkali, and the replacement of magnesium by copper. ... [Pg.206]

Purity levels of commercial preparations have also been estimated based on their Cu contents and compared with the theoretical values expected for fuUy coppered chlorophyllin based on the two major compounds Cu(ll) chlorin e4 (disodium salt) and Cu(ll) chlorin e6 (trisodium salt). The expected theoretical content of copper in a pure Cu chlorophyllin complex is 9.2%, which has never been found in commercial preparations. The sodium copper chlorophyllin from Sigma-Aldrich (St. Louis, MO) has a 4.5% copper content, specified by the manufacturer with respect... [Pg.442]

Chlorophyll. Chemically pure chlorophyll is difficult to prepare, since it occurs mixed with other colored substances such as carotenoids. Commercially it is solvent extracted from the dried leaves of various plants such as broccoli or spinach. Chlorophyll is water-iosoluble. It has none of the characteristics of a dye in that it has no aflinity for the usual libers such as cotton or wool. Chlorophyll is properly classified as a pigment tCI Natural Green 3 Cl 75810), As such. It finds use lor coloring soaps, waxes, inks. fats, or nils. Chlorophyll is an ester composed of an acidic pint, chlorophyllin, esterilied by an aliphatic alcohol known as phylol. Hydrolysis of chlorophyll using sodium hydroxide produces the moderately water-soluble sodium salts of chlorophyllin. phytol. and methanol. The magnesium in chlorophyllin may be replaced by copper. The sodium copper chlorophyllin salt is heat-stable, and is ideal for coloring foods where heat is involved, such as in canning. [Pg.531]

Sato, M., Fujimoto, I., Sakai, T., Aimoto,T., Kimura, R., and Murata, T. 1986. Effect of sodium copper chlorophyllin on lipid peroxidation. IX. On the antioxidative components in commercial preparations of sodium copper chlorophyllin. Chem. Pharm. Bull. 34 2428-2434. [Pg.930]

The stability of commercially prepared copper chlorophyllin in water was measured by Kearsley and Katsaboxakis (50). Color, measured spectrophotometrically, was approximately 80% reduced after 1 hour at 100°C. In samples stored at 7°C, rapid color loss at pH values lower than 4.0 was attributed to precipitation of the pigment. The color of blanched peas was improved after holding them in copper chlorophyllin solution, however, use of the pigment in canned foods is limited because of its instability at high temperatures. [Pg.24]

Chlorophyll (E140) itself which exists as the compounds a and b (where the 3-methyl group in a has been replaced by a formyl substituent) is a less satisfactory colourant for commodity purposes than one of its derivatives lacking the phytyl group prepared by semi-synthesis (hydrolysis and coppering), namely copper chlorophyllin. [Pg.721]

FIGURE 5.76 Preparation of PNIPAAm gel containing light-sensitive chiomophore, trisodium salt of copper chlorophyllin. Chlorophyllin has a double bond through which it enters the polymer network forming covalent bonds. The formed gel collapses under illumination. (After Suzuki, A. and Tanaka, T. 1990. Nature, 346, 345. With... [Pg.663]

Chemomorsky, S. et al.. Evaluation of commercial chlorophyllin copper complex preparations by liquid chromatography with photodiode array detection, J. AOAC Int., 80, 433, 1997. [Pg.395]

Analysis of nitrogen contents could be an aid for estimating the chlorophyllin concentration, complementing the copper analysis. The Cu N ratio of 1.1 calculated based on a Cu content of 9.2% and N content of 8.1% must be re-evaluated because both Cu and N levels found in commercial preparations are significantly lower than theoretical values. [Pg.443]


See other pages where Copper chlorophyllin preparation is mentioned: [Pg.191]    [Pg.205]    [Pg.315]    [Pg.663]    [Pg.729]    [Pg.261]    [Pg.348]    [Pg.300]    [Pg.663]    [Pg.443]    [Pg.678]   
See also in sourсe #XX -- [ Pg.177 ]




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