Qualitative and quantitative treatment of thin-layer chromatograms of incompletely separated synthetic food colors

被引：8

作者：

Gerasimov, AV ^{[1
]}

机构：

[1] All Russia Res Inst Food Flavors Acids & Colors, St Petersburg 191104, Russia

来源：

JOURNAL OF ANALYTICAL CHEMISTRY | 2000年 / 55卷 / 12期

关键词：

Color; Analytical Chemistry; Quantitative Determination; Chromatographic Separation; Program Package;

D O I：

10.1023/A:1026615120365

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A procedure for the qualitative and quantitative determination of dyes after thin-layer chromatographic separation is developed using an example of five synthetic food colors: Brilliant Blue, Tartrazine, Sunset Yellow, Ponceau 4R, and Azorubine. The chromatogram is scanned and saved in Windows 95/98 raster image format and processed by the Adobe Photoshop 5.0 program package. The procedure is applicable even when the dyes are incompletely separated on the chromatogram.

引用

页码：1161 / 1165

页数：5