•Publication Date：04/08/2014
•Source： Taiwan Today
A Taiwan-developed method using high-performance liquid chromatography to identify the food coloring agent copper chlorophyll in edible oils is being validated by the International Olive Council, according to ROC Food and Drug Administration April 7.
The HPLC-based testing method, which was developed by the administration, is a means of determining the presence of the illegal green colorant in adulterated oil products posing as olive oil—especially extra virgin, FDA division head Cheng Hwei-fang said.
By performing the HPLC analysis, it is possible to identify and quantify synthetic copper chlorophyll complex, which is not permitted in vegetable oils in most countries worldwide. Under IOC regulations, no additives except alpha-tocopherol are allowed in olive oil.
After publishing its research method Jan. 28, the FDA sent a five-member delegation backed by ministries of Economic and Foreign Affairs to take part in a council-convened chemical analysis meeting last month in Madrid. Experts from 16 olive oil-producing states, as well as the EU, took part in the session at which it was decided that the method will be submitted to ring tests in approximately 20 laboratories.
If research results prove valid, Cheng said, the method could be adopted as a council-referenced testing standard by year-end at the earliest.
