PURIFICATION OF FOOD COLOR RED-106 (ACID RED) USING HIGH-SPEED COUNTERCURRENT CHROMATOGRAPHY

被引：14

作者：

OKA, H

IKAI, Y

KAWAMURA, N

HAYAKAWA, J

YAMADA, MS

HARADA, KI

MURATA, H

SUZUKI, M

NAKAZAWA, H

SUZUKI, S

SAKITA, T

FUJITA, M

MAEDA, Y

ITO, Y

机构：

[1] MEIJO UNIV,FAC PHARM,TEMPA KU,NAGOYA,AICHI 468,JAPAN

[2] NATL INST PUBL HEALTH,MINATO KU,TOKYO 108,JAPAN

[3] SHIZUOKA PREFECTURAL INST PUBL HLTH & ENVIRONM SCI,SHIZUOKA CITY 420,JAPAN

[4] NHLBI,BIOPHYS CHEM LAB,BETHESDA,MD 20892

来源：

JOURNAL OF CHROMATOGRAPHY | 1991年 / 538卷 / 01期

关键词：

D O I：

10.1016/S0021-9673(01)91632-2

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

High-speed counter-current chromatography (HSCCC) has been successfully applied to the separation of the components of Food Color Red No. 106 (R-106). The separation was performed using 25 mg of the sample with a two-phase solvent system composed of n-butanol and 0.01 M trifluoroacetic acid (1:1, v/v). Analyses by thin-layer chromatography, high-performance liquid chromatography and fast atom bombardment mass spectrometry confirmed that HSCCC was effective in the purification of the components of R-106. The separation gave 21 mg of a 99.9% pure main component (Acid Red) and 0.9 mg of 98.0% pure subsidiary dye which is probably a des-ethyl derivative.

引用

页码：149 / 156

页数：8

共 19 条

[1] DETERMINATION OF AROMATIC-AMINES IN FD-YELLOW AND C-YELLOW NO-5 BY DIAZOTIZATION AND COUPLING FOLLOWED BY REVERSED-PHASE HPLC [J].