Analysis of Natural Colorings in Foods by Thin Layer Chromatography

Abstract

Natural colorings are frequently used in foods. In terms of food sanitation, the establishment of accurate and rapid analytical methods for natural colorings is required. Recently, the analytical methods of carotenoid colorings, quinoid colorings, flavonoid coloring, and anthocyanin coloring have been reported using reversed phase TLC with scanning densitometry. This paper reviews practical analytical methods of the above natural colorings in foods.

Keywords:

• Carotenoid coloring
• Quinoid coloring
• Flavonoid coloring
• Anthocyanin coloring