Tartrazine Determination from Mustard Sample by TLC-Photodensitometry and TLC-Digital Processing of Images

摘要

Mustard was well known by ancient Egyptian and Asiatic people for 3000 years. Initially, it was cultivated in China and then spread in entire world. There are three types of mustard: black, brown, and white. The seeds contain proteins, oils, rhamno-galacturonan mucilage, sinapine, vitamins such as riboflavin and mineral macroelements - Na, K, Ca, Mg, and microelements — Cu, Fe, Mn, Zn [1]. The black and brown varieties contain glucosinolate sinigrin that on hydrolysis by myrosinase yields allyl isothiocyanate, glucose, and potassium bisulfate. White or yellow mustard contains the glucosinolate sinalbin which on hydrolysis by present enzymes yields ￡>-hydroxyben-zyl isothiocyanate - a relative nonvolatile compound.