Systematic identification of food dyes using paper chromatographic techniques

Abstract

Summary: Systematic methods for the separation and identification of (a) red, (b) yellow and orange, and (c) blue, green and black water‐soluble food dyes at present in the permitted lists of the U.K. and the U.S.A. and in the E.E.C. approved list have been devised. In addition the two permitted violet food dyes have been separated and identified, and Brown FK separated from Chocolate Brown HT and Chocolate Brown FB. The dyes are separated and identified by a process of elimination using a simple paper chromatographic technique which effectively utilizes a method of ‘double‐spotting’ of the dye samples.

Keywords

This publication has 2 references indexed in Scilit:

The detection of Orange RN and Orange II in meat
The Analyst, 1964
The extraction and identification of permitted food colouring matters with special reference to the changes undergone during processing and subsequent storage
The Analyst, 1963