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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3152/
 
Title Beverages and confectionery: thin layer chromatographic separation and identification of water soluble green and blue coal-tar colours.
 
Creator Krishnaprasad, C. A.
Veerabhadra Rao, M.
Nagaraja, K. V.
Kapur, O. P.
 
Subject 06 Chromatography
31 Food Additives
 
Description 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.
 
Date 1983
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/3152/1/Indian%20Food%20Packer%2C%20Volume-37%282%20%281983%29%2074-77.pdf
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..