Author/Authors :
Oka، نويسنده , , Hisao and Suzuki، نويسنده , , Masanao and Harada، نويسنده , , Ken-Ichi and Iwaya، نويسنده , , Masato and Fujii، نويسنده , , Kiyonaga and Goto، نويسنده , , Tomomi and Ito، نويسنده , , Yuko Mizuno-Matsumoto، نويسنده , , Hiroshi and Ito، نويسنده , , Yoichiro، نويسنده ,
Abstract :
pH-Zone-refining counter-current chromatography was successfully applied to the separation of the main components of Food Color Red No. 106 (R-106, acid red, Color Index No. 45100). A 300-mg quantity of sample was separated using the following two-phase solvent system: n-butanol–water, 40 mM sulfuric acid in organic stationary phase and 30 mM ammonia in aqueous mobile phase. The obtained fractions were analyzed by high-performance liquid chromatography and fast atom bombardment mass spectrometry. The separation yielded 261.9 mg of main component of acid red with purity of 99.9%.
