Journal of Analytical Chemistry

, Volume 71, Issue 5, pp 459–470 | Cite as

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

  • M. L. G. MonteiroEmail author
  • E. T. Mársico
  • C. A. Lázaro
  • C. A. Conte-Júnior


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.


chromatography techniques TLC nutritious compoun dsdrug residues deterioration substances foods of animal origin 


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Copyright information

© Pleiades Publishing, Ltd. 2016

Authors and Affiliations

  • M. L. G. Monteiro
    • 1
    Email author
  • E. T. Mársico
    • 1
  • C. A. Lázaro
    • 1
    • 2
  • C. A. Conte-Júnior
    • 1
  1. 1.Department of Food Technology, Faculty of Veterinary MedicineUniversity Federal Fluminense Vital Brazil Filho 64, CEPNiterói, Rio de JaneiroBrasil
  2. 2.Faculty of Veterinary MedicineUniversidad Nacional Mayor de San Marcos Av.San Borja, Lima, PerúFrance

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