Efficiency of Food Products Quality Control by the Method of Thin-layer Chromatography
Year: 2018
Type: article
Abstract: Urgency of the research. By high-quality and quantitative composition of components in food products it is possible to judge as far as they natural and safe, which composition of vitamins and microelements they have, what properties change during technological treatment. Target setting. It is known, that on maintenances of vitamin С considerably influence the method storage and their technological treatment. Therefore, for providing high-quality food it is constantly needed to control the quality standarts of products. For determination of high-quality and quantitative composition of food products is use the methods of gas-liquid, ion-exchange or liquid chromatography of high resolution. At the same time, little attention is paid to the use of thin-layer chromatography (TLC). Analysis of recent research and publications. Scientific publications show the promise of using the thin-layer chromatography method: to determine the concomitant simple sugars in pectin samples; when studying the chemical composition of pharmacological compounds and biological objects; when determining antibiotics in milk and animal meat. It is emphasized that one of the important stages in the analysis of organic substances is the mandatory confirmation of the obtained results by alternative analytical methods. Uninvestigatigated parts of general matters defining. The analysis of publications showed that thin-layer chromatography did not get wide distribution for applying at food products quality control. The research objective.. On the basis of thin-layer chromatography, as accessible exspres-method, to show efficiency food products quality control and changes which take place at storage and treatment. The statement of basic materials. With using of TLC method the stability of vitamin С was explored at heating and vinegar acid action (terms of canning), and also maintenances of vitamin С in food products which are used after their long term storage (lemon, apple, potato, beet) and can be the source of vitamin С in a winter-spring period. Researches, conducted by an iodometric method of titration showed satisfactory convergence with the results which got by TLC method. Conclusions. The expedience of thin-layer chromatography method using is shown for the high-quality and quantitative analysis of food products composition. A method differs by simplicity of implementation, low costing, and allows to explore different samples at the same time. TLC can be used as an express-method.
Authors: Olga Sizaya, Iryna Tymkova, Sun InBev, Olesya Savchenko, Viktoriia Cheliabiieva
Institution: Chernihiv Polytechnic National University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2807675666