SPECTROPHOTOMETRIC DETERMINATION OF COPPER COMPLEXES OF CHLOROPHYLLINS (E141ii)

In this study, the water-soluble green food colorant copper complexes of chlorophyllins, E141ii, as one of the most popular within the food industry was investigated. First, the spectroscopic parameters, absorbance maximum, λmax-vis, and molar absorptivities, ε, of E141ii dye were determined. The impact of the presence of aspartame, citric acid and vitamin C on the change in the positions of the absorbance maximum and change of its intensity in the visible range of the E141ii spectra also was investigated. Recorded absorption spectra was show that this dye had two absorbance maxima. The average molar absorptivities were calculated. These values of molar absorptivities were later used to quantify the unknown dye concentration in the analyzed food samples. It was found that the use of additives (vitamin C, citric acid and aspartame) does not cause a change in the positions of the absorbance maximum and change of its intensity in the visible range of the E141ii spectra. Therefore, it can be concluded that it is possible to quantify the E141ii by UV-Vis spectrophotometric method in the presence of these additives. Based on determined spectroscopic parameters, the dye concentration was calculated in green rubber candy colored with E141ii.