Saccharin is extracted from the acidified liquid food with chloroform. This solvent is evaporated ; the residue is dissolved in ethyl acetate and applied on a silica gel GF,,, plate. After chromatographic separation, the saccharin band is scraped off and extracted with 1 % sodium carbonate solution.
β¦ LIBER β¦
New method for the determination of capsaicin by using multi-band thin-layer chromatography
β Scribed by D.S. Pankar; N.G. Magar
- Publisher
- Elsevier Science
- Year
- 1977
- Tongue
- English
- Weight
- 270 KB
- Volume
- 144
- Category
- Article
- ISSN
- 1873-3778
No coin nor oath required. For personal study only.
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