Journal of Food Quality / 2019 / Article / Fig 4

Research Article

Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka

Figure 4

TLC analysis of J90 red instant jelly sample in the solvent system (butanol : water : glacial acetic acid = 10 : 6 : 5) which is used to identify yellow and orange synthetic colours. NP-1: nonpermitted Bromocresol purple; NP-2: nonpermitted Metanil yellow; E110: permitted standard Sunset yellow FCF; E102: permitted standard Tartrazine; A identified nonpermitted yellow colour spot; B identified Tartrazine colour spot; C identified red colour spot in jelly sample (Ponceau 4R-E 124).

We are committed to sharing findings related to COVID-19 as quickly and safely as possible. Any author submitting a COVID-19 paper should notify us at help@hindawi.com to ensure their research is fast-tracked and made available on a preprint server as soon as possible. We will be providing unlimited waivers of publication charges for accepted articles related to COVID-19. Sign up here as a reviewer to help fast-track new submissions.