Separation and Determination of Sudan Ⅰ in Hot Pepper Sauce by Thin Layer Chromatography and Spectrophotometry
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Abstract:
Separation of Sudan Ⅰ in Hot Pepper Sauce by Thin Layer Chromatography as well as its determination by spectrophotom- etry were studied. Using the self-made silica gel G board, Sudan I was isolated by thin layer chromatography and the spot shaved from the silica gel G was dissolved and then determined by spectrophotometer. Results showed that this method can quickly determine the content of Sudan Ⅰin hot pepper sauc. It especially suited small the food inspection and testing for company and primary examination units.
