ICAR Research Data Repository for Knowledge Management
Separation of synthetic food colours by chromatography and electrophoresis.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/5337/
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| Title |
Separation of synthetic food colours by chromatography and electrophoresis.
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| Creator |
Satyanarayana Rao, T. S.
Sastry, L. V. L. Siddappa, G. S. |
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| Subject |
06 Chromatography
01 Colours |
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| Description |
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. |
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| Date |
1965
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/5337/1/Indian%20Journal%20of%20Technology%2C%20Volume-3%28%20%281965%29%20332-334.pdf
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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