Preparation of Allomerized Products of Chlorophyll Molecules from Salted Konbu

Abstract

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 500 lx 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.