The detection of adulteration of fruit juices by thin-layer chromatography

Abstract

The technique of thin-layer chromatography has been applied to extracts of citrus and non-citrus juices in order to detect adulteration.

Procedures for preparing suitable extracts of the juices are given.

For non-citrus juices, 10 per cent. adulteration with apple juice, or 25 per cent. of another foreign juice can be detected, as can 0·1 µg of glycine in 5 µl of citrus juice extract.