1The Center for Technical Development and Applications, Towa Chemical Industry Co. Ltd., Shizuoka 417-0033, 2Development group, Towa Chemical Industry Co. Ltd., Tokyo 104-0028, Japan
Preparation of a large amount of allomerized products of chlorophyll molecule as an edible green pigment from salted Konbu was studied.
Ethanol extract containing a large amount of 10-hydroxy chlorophyll a/a′, the allomerized products of chlorophyll molecule, was obtained from salted Konbu. When the extract was then subjected to illumination under fluorescent light, which produced a small amount of 10-ethoxylactone chlorophyll a/a′, different allomerized products were produced from chlorophyll a remaining in the extract and developed its green color. However, prolonged illumination caused the decomposition of chlorophyll-related compounds and was accompanied by the fading of color.
To increase the content of the allomerized products, chlorophyll a was supplied to the extract and followed by illumination under 500lx fluorescent light for 6 hours. Thus, the total content of allomerized products in the extract amounted to 85% as measured by high performance liquid chromatography analysis. The preparation took on a bluish green color.