scholarly journals IDENTIFIKASI PEWARNA SINTESIS PADA PRODUK OLAHAN BUNGA ROSELLA (Hibiscus sabdariffa) DENGAN METODE KROMATOGRAFI LAPIS TIPIS

2018 ◽  
Vol 17 (2) ◽  
pp. 130-135
Author(s):  
Rezqi Handayani ◽  
Henilisa Yuliyana Larasati
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Negative Impact ◽  
Food Additives ◽  
Natural Dyes ◽  
Production Costs ◽  
Brilliant Blue ◽  
Synthetic Dyes ◽  
Farmer Groups ◽  
Layer Chromatography

Food additives are often used or added intentionally into processed food or beverage products are dyes. Dyes are divided into two types: natural dyes and synthetic dyes. Syrup circulating in the community generally contains a lot of synthetic dyes, this is done by manufacturers to reduce production costs and make the appearance of materials to be attractive. The use of synthetic dyes in addition to having a positive impact on producers and consumers can also cause a negative impact, especially for consumers. When compared with natural dyes, synthetic dyes have the more negative impact on health. Currently, farmer groups from Kalampangan Village treat Rosella as syrup. Evident from the observations in the field Rosella syrup production of farmers groups is quite interested in the local community. Therefore this study aims to analyze synthetic dyes on Rosella processed products produced by farmer groups from Kalampangan Urban Village, Palangka Raya. Rosella flower syrup samples were analyzed qualitatively by Thin Layer Chromatography (TLC) method. In the Thin Layer Chromatography method, the sampling treatment was carried out by the withdrawal of the dye using a fat-free wool yarn. There are 4 (four) synthetic dyes identified by the identification in the sample Ponceau, Carmoisine, Brilliant Blue and Rhodamine B. The result obtained is on Eluen I (Ethyl Methyl Ketone: Acetone: Water) Rf raw Ponceau 4R 0.7667, Rf raw Carmoisine 0.8266, Rf Brilliant Blue 0.7466 raw, and Rf raw Rhodamin B 0.8667 while in the sample there is no stain.

scholarly journals Systematic Separation of Artificial and Natural Dyes in Foods and Their Qualitative Determination by Thin-Layer Chromatography.

Eisei kagaku ◽  
1991 ◽  
Vol 37 (6) ◽  
pp. 542-551 ◽  
Author(s):  
FUMIO MIYAMOTO ◽  
MASANOBU SAEKI ◽  
MASAYA KAMIJO ◽  
HIROSHI KANDA ◽  
TADAYOSHI NAKAOKA ◽  
...  
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Natural Dyes ◽  
Layer Chromatography ◽  
Qualitative Determination

scholarly journals Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

2020 ◽  
Vol 412 (27) ◽  
pp. 7441-7451
Author(s):  
Claudia Oellig ◽  
Max Blankart ◽  
Jörg Hinrichs ◽  
Wolfgang Schwack ◽  
Michael Granvogl
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Fluorescence Detection ◽  
High Performance ◽  
Food Additives ◽  
German Market ◽  
Relative Standard ◽  
Model Aerosol ◽  
Layer Chromatography

Abstract Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC–FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200–600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.

Thin-layer chromatography/metal underlayer-ATR FTIR methodology for the study of synthetic dyes extracted from degraded wool fibres

2019 ◽  
Vol 43 (24) ◽  
pp. 9411-9419
Author(s):  
Diego Quintero Balbas ◽  
Silvia Prati ◽  
Giorgia Sciutto ◽  
Emilio Catelli ◽  
Rocco Mazzeo
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Synthetic Dyes ◽  
Extraction Protocol ◽  
Layer Chromatography

The integration of an enhanced FTIR method with a multi-step micro-extraction protocol and the use of AgI@Au supports are proposed to analyse dyes in aged fibres.

scholarly journals ANALYSIS OF SYNTHETIC RED DYES IN RED SPINACH SAMPLES (AMARANTHUS TRICOLOR L.)

2018 ◽  
Vol 10 (1) ◽  
pp. 15
Author(s):  
Dolvin Novitasari ◽  
Rani Sauriasari ◽  
Maryati Kurniadi
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Paper Chromatography ◽  
Rhodamine B ◽  
Synthetic Dyes ◽  
Amaranthus Tricolor ◽  
Ponceau 4R ◽  
Layer Chromatography ◽  
Rhodamin B

Objective: The purpose of this study was to determine whether synthetic red dyes are present in red spinach samples.Methods: The presence of the dyes Ponceau 4R, Carmoisine, Rhodamine B, Amaranth was determined in red spinach using reactions, followed bypaper chromatography and thin-layer chromatography (TLC)-densitometry. In paper chromatography analyses, analytes were eluted using n-butanol–ethanol–water (4:5:5) and isobutanol–ethanol–water (3:2:4), and in TLC-densitometry, analytes were eluted with n-butanol–ethanol–water (3:7:1).Results: No synthetic red dyes were found in the seven red spinach samples.Conclusion: The synthetic dyes Rhodamin B, amaranth, Ponceau 4R, and Karmoisin were not found as contaminants of red spinach.

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