1953 年 73 巻 7 号 p. 736-740
Japanese official water-soluble food colors were divided chemically into four groups by the existing A.O.A.C. method. Each of the groups was developed by paper chromatography (ascending method) using a different solvent for each group and divided into each dye. The isolated dye on the filter paper was detected by its Rf value and colorations with conc. HCl, conc. H2SO4, 10% NaOH, or dil. ammoniac water. It was found through this study that the Rf values were dependent on the molecular weight and dissociation constant. Examples of isolation of marketed mixed dyes by this method are given.