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Thin-layer chromatography applied to foods of animal origin: a tutorial review

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Abstract

The chromatography techniques are partially characterized by presence of two phases (stationary and mobile), which allows identification, semi-quantification or quantification of important compounds in different matrices. Among chromatography methods, the thin-layer chromatography (TLC) must be considered for using in routine laboratories due to a number of advantages such as practicality, fast results and effectiveness, low cost, and simultaneous determination of analytes. This review describes the application of this technique to foods of animal origin, as well as compares TLC with other chromatographic methods. TLC has a strong potential as a surrogate chromatographic model for qualitative and quantitative analysis. Therefore, several modifications have been carried out to the conventional TLC system. Nevertheless, further studies should be performed in order to contribute with the scientific community and propagate the TLC method, which has performance and economic advantages compared to other chromatographic techniques.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense Vital Brazil Filho 64, CEP, 24230-340, Niterói, Rio de Janeiro, Brasil

    M. L. G. Monteiro, E. T. Mársico, C. A. Lázaro & C. A. Conte-Júnior

  2. Faculty of Veterinary Medicine, Universidad Nacional Mayor de San Marcos Av., Circunvalación Cdra. 28 s/n, P.O. Box 03-5137, San Borja, Lima, Perú, France

    C. A. Lázaro

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  1. M. L. G. Monteiro
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  2. E. T. Mársico
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  3. C. A. Lázaro
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  4. C. A. Conte-Júnior
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Correspondence to M. L. G. Monteiro.

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Monteiro, M.L.G., Mársico, E.T., Lázaro, C.A. et al. Thin-layer chromatography applied to foods of animal origin: a tutorial review. J Anal Chem 71, 459–470 (2016). https://doi.org/10.1134/S1061934816050075

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