The Determination of Some Food Additives by Thin Layer Chromatography

DrcKEs: DETERMINATIoN oF soME FooD ADDITIvES U.A.P.A., Vo1′ 3 The Determination of some Food Additives by Thin Layer Chromatography* by G. DIcres (City and County of Bristol Scientific Advisor’s Department) Thin layer chlomatographic methods are described and reviewed for the determination of cyclamates, saccharin, benzoic acid, sorbic acid, and antioxidants. The technique of thin layer chromatography in food analysis has been found to be particularly useful in the qualitative and sometimes in the quanti- tative determination of additives and contaminants. Its application in the analysis of water-soluble colouring mattersl and p-hydroxy benzoic acid and its esters has already been described in this Journal2, whilst Copius-Peereboom and Beekes3 have used a single-solvent system to separate benzoic and sorbic acids, p-hydroxy-benzoates and o-phenylphenol. Thi following methods offer greater precision and sensitivity and are often quicker to perform than those of paper chromatography.