Separation and identification of water-soluble food dyes by ion-exchange and soap thin-layer chromatography.
Eighteen water-soluble food dyes have been studied by chromatography on thin layers of anion-exchange (AG 1-X4, DEAE-cellulose, PAB-cellulose and chitosan) and cation-exchange (Dowex 50-X4, Rexyn 102 and humic acid) materials; layers of silanised silica gel impregnated with cationic or anionic detergent were also used. Fourteen of the dyes were separated, but the two orange and the two black dyes were not. Some applications of the techniques to commercial products are reported.
D002099:Cacao / Q000032:analysis; D002182:Candy / Q000032:analysis; D002852:Chromatography, Ion Exchange; D002855:Chromatography, Thin Layer; D005505:Food Coloring Agents / Q000032:analysis*; D012995:Solubility; D014867:Water
D005505:Food Coloring Agents; D014867:Water