Abstract
Abstract Food dyes, extracted into chloroform as ion-pairs with tri-n-octylamine, are chromatographed directly in various liquid chromatographic systems. Dyes can be identified by comparison of the chromatographic behavior of ion-pairs with behavior of reference dyes dissolved in water. In thin layer and paper chromatography, the ion-pairs dissociate when polar eluants are used; thin layer chromatography is preferred because of less tailing. In high performance liquid chromatography, a reverse phase ion-pair system is used with tetrabutylammonium as the counter ion; chloroform-extracted dyes show retention times similar to reference dyes dissolved in water.
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