Thin Layer Chromatographic Method for Detection of Conventional Drug Adulterants in Herbal Products

a high-performance thin-layer chromatography method for quantitative determination of quercetin in herbal products

Improved thin-layer chromatographic method for the separation of cholesterol, egg phosphatidylcholine, and their degradation products.

Degradation products of egg phosphatidylcholine (EPC) and cholesterol were analyzed with different normal- and reversed-phase thin-layer chromatography (TLC) systems. The best separation, in terms of the highest number of degradation products from both analytes, was obtained with a reversed-phase system, using butanol-methanol-water-96-98% (v/v) acetic acid (40 + 40 + 20 + 4, v/v/v/v) as the mo...

A chromatographic method for detection of palm oil in butter

Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study was to evaluate the capability of a simple, fast, and reliable method for the detection of added palm oil in butter. The butter samples were mixed with palm oil (0.5-50 wt%) fol...

Quantitative Thin-Layer Chromatographic Method for Determination of Amantadine Hydrochloride

A simple and accurate thin-layer chromatographic (TLC) method for quantitative determination of amantadine hydrochloride (AMD) was developed and validated. The method employed TLC aluminum plates pre-coated with silica gel 60F-254 as a stationary phase. The solvent system used for development consisted of n-hexane-methanol-diethylamine (80: 40: 5, v/v/v). The separated spots were visualized as ...

Thin-layer chromatographic technique for rapid detection of bacterial phospholipases.

Silica gel thin-layer chromatography was employed to detect lecithinase activity induced from bacterial resting cell preparations induced from bacterial resting cell preparations incubated at 37 C for 4 h in the presence of purified egg yolk lecithin. Bacillus subtilis, Bacillus cereus, Serratia marcescens, and Pseudomonas aeruginosa hydrolyzed lecithin with the formation of free fatty acids as...