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KMID : 0383919670040000147
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Report of National Institute of Health
1967 Volume.4 No. 0 p.147 ~ p.150
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Studies on Detection of Trace Componentes in Margarine (Ⅰ)
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Abstract
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Individual seperatory identification of the colouring agents used in margarine was carried out by thin-layer chromatography.
The coloring agents herein mean Yellow OB, β-carotene, Annatto and Turmeric.
1) In the extraction of colouring agents in margarine, the extraction method in condition of cooling under 0℃ with the N, N´-dimethylformamide solution of colouring matters was better than that at room temperature with chloroform solution contained colouring agents.
2) The best solvent for development in thin-layer chromatography was a mixture of n-Hexane, Acetone and Ethanol in the ratio of 20 : 60 : 1.
3) The colour fixing matters such as Antimony trichloirde and Stannous chloride made the spots on the chromatoplate clear for the identification of the colouring agents.
4) The colouring matters used in the marketing margarines in the year 1966 and 1967 were Yellow OB, β-carotene, Annatto and Turmeric.
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