A possible method for the identification of canned fish by separation of its carbonyl constituents

Abstract

A method for the identification of canned fish, based on the thin-layer chromatographic patterns of the 2,4-dinitrophenylhydrazine derivatives of the carbonyl compounds in fish, is described. By using this technique it is possible to distinguish between canned sprats, brisling, sardines, salmon, tuna, cod, haddock and plaice. The dinitrophenylhydrazone patterns of these canned products are presented.