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Lemon Oil Analysis. I. Two‐Dimensional Thin‐Layer Chromatography
Author(s) -
MacLEOD WM. D.,
BUIGUES NELIDA M.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01909.x
Subject(s) - thin layer chromatography , chromatography , chemistry , lime , thin layer , materials science , layer (electronics) , organic chemistry , metallurgy
SUMMARY Recent refinements in thin‐layer chromatography (TLC) provide the analytical chemist with an inexpensive, convenient, and rapid method for obtaining basic information on the condition of cold‐pressed citrus oil samples. Simple TLC distinguished lemon and lime oils from all other citrus oils. Two‐dimensional TLC was used to distinguish between lemon and lime oils. Distilled lemon oils were characterized by their deficiency of UV fluorescence.