Abstract
A method of condensation and separation of trace amount of substances by thin layer chromatography was investigated, and applied to the analysis of 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide (furylfuramide, F-NFA) in foods.
The procedures were as follows.
F-NFA was extracted with acetone in acidic condition, and was finally prepared as 85% methanol solution. The prepared solution was applied over a large area on a silica gel plate, and condensed into a narrow band by continuous developing method using a mixture of dichloromethane and methanol. The plate was then taken out from the tank, and the plate was developed in the common procedure from the hair line origin. F-NFA spot was scraped off from the thin layer plate and colorimetric determination was carried out.
By the method, F-NFA. in foods was determined successfully, avoiding interference of the other nitrofuryl compounds.
Recovery of the added F-NFA was above 91% for “tofu (soy bean curd)”, “an (bean product)”, and milk, whereas 74 to 89% for ham.
