National Food Safety Standard: Food additive Chlorophyllin copper complex sodium salts

This standard applies to food additive chlorophyllin copper complex sodium salts using folium mori, silkworm excrement or grass (such as festuca arundinacea, lucerne, nettle), spinach, spirulina and other plants as raw materias to extract chlorophyll or using chlorophyll directly, then saponifying and copper substitution reaction. The following solvents may be used for the extraction: acetone, dichloromethane, methanol, ethanol, propan-2-ol, hexane, petroleum ether (boiling range is 90~120℃) and solvent No. 6. It specifies the technical requirements and testing methods for the food additive chlorophyllin copper complex sodium salts.