Reversed-phase thin-layer chromatography of some foodstuff dyes

被引：12
|
作者：
Milojkovic-Opsenica, DM
Lazarevic, K
Ivackovic, V
Tesic, ZL
机构：
[1] Univ Belgrade, Fac Chem, YU-11001 Belgrade, Serbia
[2] CIN, Food Control Ctr, YU-11000 Belgrade, Serbia
来源：
JPC-JOURNAL OF PLANAR CHROMATOGRAPHY-MODERN TLC | 2003年 / 16卷 / 04期
关键词：
thin-layer chromatography; reversed-phase; foodstuff dyes; RP-18; silica; effect of ammonium sulfate;
D O I：
10.1556/JPC.16.2003.4.5
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
The chromatographic behavior of nine frequently used water-soluble food dyes has been studied by TLC on RP-18 silica gel. Reversed-phase chromatographic separations were performed with mobile phases containing ammonium sulfate and water with ethanol or acetone as organic modifiers. The effect of mobile phase composition on retention, and the selectivity of the chromatographic systems, are discussed, and on the basis of the results obtained separation mechanisms are proposed. It was established that ammonium sulfate as a component of the mobile phase significantly increased the reversed-phase behavior of the chromatographic systems used.
引用
收藏
页码：276 / 279
页数：4
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