Separation of synthetic food colours by chromatography and electrophoresis.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Separation of synthetic food colours by chromatography and electrophoresis. Indian Journal of Technology, 3. pp. 332-334.

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Abstract

The Rf values of coal tar dyes, permitted in foodstuffs, have been determined using different solvent systems and employing both descending and orthogonal chromatographic techniques. When present in a mixture, Carmoisine, Fast Red E and Red 6B overlap with one another, rendering their definition difficult. Electrophoretic migration distances of the dyes in different electrolytes differ, depending upon the nature of the substituent group in the dye. The red dyes, Carmoisine, Fast Red E and Red 6B, cannot be separated clearly by this technique also.

Item Type:	Article
Uncontrolled Keywords:	coal tar colours, foodstuffs, chromatography, electrophoresis
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Jun 2013 04:58
Last Modified:	11 Jun 2013 04:58
URI:	http://ir.cftri.res.in/id/eprint/5337

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