HPTLC technique as we all know has multiple applications, one such application is chromatography in Food Analysis. HPTLC can be used for Quality Control of food substances, testing additives and contaminants in food. The complex food matrices can be separated using HPTLC. Foods usually originate as botanical products and therefore are naturally variable as well as complex. HPTLC can confirm identities of complex mixtures as well as detect adulteration. HPTLC is the first method of analysis because it is simple, risk free, fast, economical and analyses 100-120 samples a day, without producing much waste. Anchrom has also worked on testing on some of the common active ingredients and contaminants in different food substances. Below are two examples of the same:

Chyawanprash is a health supplement made up of various medicinal herbs and extracts Amla (Indian Gooseberry), Pipali, Brahmi, Shatavari, Guduchi, Ashwagandha and various other herbs. Amla being the main ingredient and rich in Vitamin C is considered as the base of chyawanprash. Studies have indicated consuming this daily boosts your immunity, physiological functions and rejuvenates the whole body system. Gallic acid is found in Amla and a method was developed to identify the presence of Gallic acid in Chyawanprash and analysis carried out. The below image confirms the presence of Gallic Acid in the Chyawanprash sample.

Fig 1: Identification of Gallic Acid in Chyawanprash

Urea is naturally present in milk. It is an indicator of the amount of crude protein in a cow’s diet. However, malpractice of adding urea to the milk to increase cost benefits needs detection. Limit test functionality in visionCATS allows a user to pass/fail a sample. It allows the user to determine whether the quantity of marker is above/below the prescribed limit.

One such analysis of limit tests is detection of urea in milk by HPTLC. According to FSSAI act 2006 and PFA rules 1955, the maximum allowable limit for urea in milk is 70 mg/100 mL. The limit test results show which sample is passing/failing.