Differentiation between Food Grade and Non-food Grade Mineral Hydrocarbons by Thin Layer Chromatography
Abstract
Analysts,1989,27.109 1L2 Differentiation between Food Grade and Non-food Grade Mineral Hydrocarbons by Thin Layer Chromatography Serye Puxlsn Food. Research and Standardisation Laboratury, Ghaziabad, India – 201001 One of the most important criteria for checking the purity of food grade mineral hydrocarbons is to test for fte presence of polvc!clic aromatic hydrocarbons (PAH’s). The blue fluorescence test for the detecrion of PAH’S, using a Iong wavc UV lamp, aftcr thin la1er chromatography orr a silica gel C plate, can be uscd to diffcrcntiatc bctueen food grade and non-food grade mineral hydrocarbons.
Keywords
differentiation, between, food, grade, mineral, hydrocarbons, thin, layer, chromatography
Citation
Journal of the Association of Public Analysts, 1989, 27, 109-112.
