Journal
JPC-JOURNAL OF PLANAR CHROMATOGRAPHY-MODERN TLC
Volume 17, Issue 1, Pages 54-57Publisher
SPRINGER HEIDELBERG
DOI: 10.1556/JPC.17.2004.1.12
Keywords
thin-layer chromatography; food pigments; artificial sweeteners; preservatives
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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.
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