Definition of synthetic dyes in food by thin-layer chromatography, UV-and IR-spectroscopy

Authors

  • Margarita V. Chibisova the post-graduate student, A.V. Topchiev Institute of Petrochemical Synthesis. RAS, Moscow, e-mail: mvchibisova@mail.ru.
  • Victor G. Berezkin Dr.Sc.Chem., professor, сhief researcher, A.V. Topchiev Institute of Petrochemical Synthesis. RAS, honorary neftekhimik USSR, laureate of the State Prize of the Russian Federation, honoured worker of science of the Russian Federation, Moskow

Keywords:

thin-layer chromatography, solid-phase extraction, UV- spectroscopy, IRspectroskopy, synthetic dyes.

Abstract

Complex method, based on following allocation of synthetic dyes from multicomponent
mixtures using preliminary sorption of product with solid sorbents (cartridges Diapak-Amin, ZAO
Biohimmak ST), desorption with the following identification with the methods TLC, UV- and IRspectroscopy,
was considered

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Published

2019-11-26

Issue

Vol. 11 No. 2 (2011): Sorbtsionnye i Khromatograficheskie Protsessy

Section

Статьи

How to Cite

Definition of synthetic dyes in food by thin-layer chromatography, UV-and IR-spectroscopy. (2019). Sorbtsionnye I Khromatograficheskie Protsessy, 11(2). https://journals.vsu.ru/sorpchrom/article/view/1920

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