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Tea Sample Analysis Using TLC Techniques by api-295683290 is a document available to read on EtoBox.

The document describes procedures for analyzing tea samples to identify food dyes. Tea samples were weighed and prepared by heating with water. Different mobile phases were tested by thin layer chromatography to identify the best separator of four food dyes (Ponceau 4R, Tartrazine, Carmoisine, Sunset Yellow FCF). Isopropyl alcohol, ammonia, and water in a 10:1:1 ratio achieved the best separation. This mobile phase was used to separate the dyes and determine their retention factors from most to least polar.

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api-295683290

Language

EN