A TLC-Fluorescent Method of Detecting and Evaluating Individual Antioxidative Components


  • Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22-25.1982.

  • This research was supported by a grant from the Council for Agricultural Planning & Development, Executive Yuan, Republic of China.


A new method was developed to detect and to evaluate the amount and/or activity of individual antioxidative components extracted from plant materials or food products. The antioxidative components were separated on a fluorescent TLC plate and visualized by spraying with a tocopherol-stripped soybean oil solution followed by exposing to UV irradiation in a TLC-viewing UV cabinet. Antioxidative components on the plate appeared after 1-3 hr of UV irradiation as fluorescent spots on a dark background, and their amounts and/or activity can be evaluated from the area and/or the fluorescence-persisting time of the respective spots.