TLC in the analysis of food additives

Autor: Mirosława Zydroń, Irena Baranowska, Krzysztof Szczepanik
Rok vydání: 2004
Předmět:
Zdroj: Journal of Planar Chromatography – Modern TLC. 17:54-57
ISSN: 1789-0993
0933-4173
DOI: 10.1556/jpc.17.2004.1.12
Popis: TLC methods have been developed for analysis of food pigments, sweeteners, and a preservative. Patent blue V, quinoline yellow, brilliant blue FCF, tartrazine, azorubine, ponceau 4R, curcumine, indigo carmine, cochineal, methyl violet, mixed carotenes, plain caramel, erythrosine B, and orange yellow S were separated on silica gel G with isopropanol-(12.5%) aqueous ammonia, 10 + 2 ( v/v ), as mobile phase. Aspartame, acesulfame K, sodium cyclamine, and benzoic acid were separated on thin layers of silica gel G with ethanol-isopropanol-(12.5%) aqueous ammonia, 10 + 40 + 1 ( v/v ), as mobile phase. These chromatographic systems were applied to the analysis of food additives in 23 sparkling and non-sparkling drinks.
Databáze: OpenAIRE
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