Studies on Food Additives (Food Preservatives, Artificial Sweeteners, etc.). VII : Detection of Artificial Sweeteners by Thin-layer Chromatography.

Abstract

The use of thin-layer chromatography for qualitative analysis of srtificial sweeteners is described. By the ascending thin-layer chromatography using aluminum oxide containning cellulose powder, saccharin, cyclohexane sulfamic acid and dulcin are separated with n-butyl alcohol-pyridine-water or iso-propyl alcohol-aqueous ammonia and detected in ultraviolet light and with bromo thymol blue and p-dimethylaminobenzaldehyde reagents. The former solvent system is an excellent developer for the detection of the artificial sweeteners even in the presence of some food preservatives, such as salicylic acid, benzoic acid, p-hydroxybenzoic acid, sorbic acid, dehydroacetic acid, etc.