[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

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..

[img] PDF
Indian Food Packer, Volume-37(2 (1983) 74-77.pdf - Published Version
Restricted to Registered users only

Download (117kB)

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.com/id/eprint/3152

Actions (login required)

View Item View Item