Beverages and confectionery: thin layer chromatographic separation and identification of water soluble green and blue coal-tar colours.

Krishnaprasad, C. A. and Veerabhadra Rao, M. and Nagaraja, K. V. and Kapur, O. P. (1983) Beverages and confectionery: thin layer chromatographic separation and identification of water soluble green and blue coal-tar colours. Indian Food Packer, 37 (2). 74-77, 7 ref..

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Abstract

A new method for the separation of green and blue coal-tar food colours (Green S. Fast Green FCF, Brilliant Blue FCF, Indigocaramine and Blue V RS) has been developed by using starch and metal ion imoregnation thin layer chromatographic technique. Thin layer chromatographic plates impregnated with starch (1.25% w/w on silica gel basis), cadmium chloride (5% w/w on silica gel basis), nickel sulphate (5% w/w on silica gel basis) separately using a solvent system phenol; water (80 : 20) are found to give a good separation of coal-tar food colours particularly Green S and Brilliant Blue FCF which are found difficult to be separated using normal chromatographic techniques.

Item Type:	Article
Uncontrolled Keywords:	green, blue coal-tar food colours, Thin layer chromatography, separation
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2016 07:58
Last Modified:	28 Sep 2018 10:31
URI:	http://ir.cftri.res.in/id/eprint/3152

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