Simple Method for the Analysis of Coal Tar Dyes in Food Using an Amino TLC Plate

Naoko OZEKI; Hisao OKA; Yoshitomo IKAI; Yuko ITO; Junko HAYAKAWA; Takeo SATO; Ryoji SUZUKI; Naohisa ISHIKAWA

doi:10.3358/shokueishi.37.6_385

Naoko OZEKI, Hisao OKA, Yoshitomo IKAI, Yuko ITO, Junko HAYAKAWA, Takeo SATO, Ryoji SUZUKI, Naohisa ISHIKAWA

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Keywords: amino thin layer chromatography, reversed phase thin layer chromatography, normal phase thin layer chromatography, coal tar dyes

JOURNAL FREE ACCESS

1996 Volume 37 Issue 6 Pages 385-389_1

DOI https://doi.org/10.3358/shokueishi.37.6_385

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Abstract

A technique for the analysis of coal tar dyes using TLC is described. The 12 coal tar dyes permitted for use in food in Japan were separated on an amino-modified silica gel plate using ethanol-acetonitrile-15% aqueous ammonia-10% aqueous sodium chloride solution (3:3:1:1) as the solvent system. To investigate the applicability of the present amino TLC for the analysis of coal tar dyes in food, 70 foods were analyzed and the chromatographic behavior of the dyes was investigated. The separation was not affected by coexisting substances from the food and the spots showed no tailing and always gave the same Rf values as the standards with good reproducibility. These results indicated that the present amino TLC makes it easier to identify the dyes in food, and this should therefore be a useful technique for the analysis of coal tar dyes in food.

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