TLC in the analysis of food additives

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.