SPE/TLC/Densitometric Quantification of Selected Synthetic Food Dyes in Liquid Foodstuffs and Pharmaceutical Preparations

Table 2

values of food dyes, selected mobile phases.

Azorubine	0.50	0.62	0.28	0.77	0.43	0.34	0.42	0.47	0.58	0.74	>0.95	0.91	>0.95	0.75	0.70	0.92	0.63	0.49	0.88	0.88
Tartrazine	0.21	0.36	0	0.61	0.08	0.11	0.04	0.12	0.25	0.50	>0.95	0.89	>0.95	0.44	0.42	0.45	0.28	0.06	0.70	0.78
Ponceau 4R	0.20	0.40	0	0.63	0.06	0.15	0.07	0.20	0.30	0.56	>0.95	0.89	>0.95	0.48	0.59	0.49	0.21	0.13	0.73	0.75
Brilliant Blue	0.37	0.43	0	0.64	0.19	0.16	0.17	0.33	0.37	0.56	>0.95	0.89	>0.95	0.43	0.74	0.56	0.30	0.19	0.64	0.73
Orange yellow	0.48	0.60	0.11	0.75	0.42	0.29	0.35	0.44	0.54	0.69	>0.95	0.91	>0.95	0.76	0.80	0.82	0.59	0.42	0.85	0.91

-i-PrOH-NH₃ 25% aq. (1 : 3 : 1 v/v/v); ²EtOAc-pyridine-H₂O (11 : 5 : 4 v/v/v); ³CHCl₃-i-PrOH-AcOH (2 : 6 : 1 v/v/v); ⁴EtOAc-pyridine-H₂O (2 : 1 : 1 v/v/v); ⁵CHCl₃-i-PrOH-NH₃ 25% aq. (2 : 6 : 1 v/v/v); ⁶EtOAc-pyridine-H₂O (12 : 5 : 3 v/v/v); ⁷CHCl₃-i-PrOH-H₂O (2 : 6 : 1 v/v/v); ⁸CHCl₃-i-PrOH-H₂O (1 : 3 : 1 v/v/v); ⁹(a) CHCl₃-i-PrOH-H₂O (2 : 6 : 1 v/v/v); (b) EtOAc-pyridine-H₂O (11 : 5 : 4 v/v/v); ¹⁰EtOAc-EtOH-H₂O (75 : 35 : 30 v/v/v); ¹¹1,4-dioxane-H₂O (2 : 1 v/v); ¹²EtOH-n-butanol-H₂O (9 : 1 : 2 v/v/v); ¹³Acetone-MeOH-NH₃ 25% aq. (8 : 4 : 1 v/v/v); ¹⁴EtOAc-MeOH-H₂O-AcOH (65 : 33 : 11 : 1); ¹⁵MeOH-toluene (11 : 9 v/v); ¹⁶MeOH-toluene-AcOH (55 : 40 : 5 v/v/v); ¹⁷EtOAc-EtOH-NH₃ 25% aq. (75 : 45 : 15 v/v/v); ¹⁸EtOAc-i-PrOH-H₂O (75 : 35 : 30 v/v/v); ¹⁹EtOAc-MeOH-H₂O-triethanolamine (65 : 33 : 11 : 1 v/v/v/v); ²⁰i-PrOH-NH₃ 25% aq. (8 : 3 v/v).