Purification of Food Color Red No. 106 (acid red) using high-speed counter-current chromatography.
High-speed counter-current chromatography (HSCCC) has been successfully applied to the separation of the components of Food Color Red No. 106 (R-106). The separation was performed using 25 mg of the sample with a two-phase solvent system composed of n-butanol and 0.01 M trifluoroacetic acid (1:1, v/v). Analyses by thin-layer chromatography, high-performance liquid chromatography and fast atom bombardment mass spectrometry confirmed that HSCCC was effective in the purification of the components of R-106. The separation gave 21 mg of a 99.9% pure main component (Acid Red) and 0.9 mg of 98.0% pure subsidiary dye which is probably a des-ethyl derivative.
Oka
H
H
Aichi Prefectural Institute of Public Health, Nagoya, Japan.
Ikai
Y
Y
Kawamura
N
N
Hayakawa
J
J
Yamada
M
M
Harada
K
K
Murata
H
H
Suzuki
M
M
Nakazawa
H
H
Suzuki
S
S
D001391:Azo Compounds / Q000302:isolation & purification*; D002498:Centrifugation; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid / Q000295:instrumentation / Q000379:methods*; D002855:Chromatography, Thin Layer; D005505:Food Coloring Agents / Q000302:isolation & purification*; D009282:Naphthalenesulfonates / Q000302:isolation & purification*; D012995:Solubility; D012997:Solvents; D016339:Spectrometry, Mass, Fast Atom Bombardment
D001391:Azo Compounds; D005505:Food Coloring Agents; D009282:Naphthalenesulfonates; D012997:Solvents; C069309:C.I. Acid Red 106