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2821632 
Journal Article 
Standardization of HPTLC method for the estimation of oxytocin in edibles 
Rani, R; Medhe, S; Raj, KR; Srivastava, M 
2013 
Yes 
Journal of Food Science and Technology
ISSN: 0022-1155 
50 
6 
1222-1227 
English 
24426039 
WOS:000325263300025 
Adulteration in food stuff has been regarded as a major social evil and is a mind-boggling problem in society. In this study, a rapid, reliable and cost effective High Performance thin layer Chromatography (HPTLC) has been established for the estimation of oxytocin (adulterant) in vegetables, fruits and milk samples. Oxytocin is one of the most frequently used adulterant added in vegetables and fruits for increasing the growth rate and also to enhance milk production from lactating animals. The standardization of the method was based on simulation parameters of mobile phase, stationary phase and saturation time. The mobile phase used was MeOH: Ammonia (pH 6.8), optimized stationary phase was silica gel and saturation time of 5 min. The method was validated by testing its linearity, accuracy, precision, repeatability and limits of detection and quantification. Thus, the proposed method is simple, rapid and specific and was successfully employed for quality and quantity monitoring of oxytocin content in edible products. 
Adulteration; Oxytocin; HPTLC; Validation