Abstract
RECENT developments in the preparation, of polyamide layers in our laboratory have facilitated the application of polyamide layer chromatography to many kinds of compounds besides phenolic compounds; for example, DNP amino-acids1, oestrogens2, chloramphenicol derivatives3, sulphonamides4 and indole derivatives5 have been successfully separated. Here I shall describe its application to the analysis of certain synthetic food colours. All of them have functional groups which form hydrogen bonds with polyamide.
Similar content being viewed by others
Article PDF
References
Wang, K. T., and Huang, J. M. K., Nature, 208, 281 (1965).
Tung, Y. C., and Wang, K. T., Nature, 208, 581 (1965).
Lin, Y. T., Wang, K. T., and Yang, T. I., J. Chrom., 21, 158 (1966).
Lin, Y. T., Wang, K. T., and Yang, T. I., J .Chrom., 20, 610 (1965).
Wang, K. T. (see following letter).
Solomon, K. G., and Borker, E., Anal. Chem., 37, 73R–74R (1965).
Criddle, W. J., Moody, G. L., and Thoma, T. P. R., Nature, 202, 1326 (1964).
Wang, K. T., J. Chinese Chem. Soc. (Taiwan), 8, 241 (1961).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
WANG, KT. Polyamide Layer Chromatography of some Synthetic Food Colours. Nature 213, 212 (1967). https://doi.org/10.1038/213212a0
Issue Date:
DOI: https://doi.org/10.1038/213212a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.