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ABSTRACT
The research was carried out in the Department of Pharmaceutical Chemistry, Faculty Of Pharmacy, University Of Benin, Benin city. The research work was a qualitative analysis of Paracetamol, this study was carried out to confirm the presence of Para-aminophenol in paracetamol tablet. 2 tablets of paracetamol was boiled with 100 ml of water and 10 g of chicken. At different time intervals, 2 ml of the mixture was withdrawn into a test tube and 2 ml of ethyl-acetate and shaken vigorously. From the extract, 2 ml was extracted and a small amount of Para-dimethyaminobenzaldehyde was added and then washed down with methanol, a yellow colored solution or precipitate indicates a positive result. The thin layer chromatography helped identified the P-aminophenol in the extract used and when viewed under UV light, a pink colour was produced. For the different time intervals, on reacting with the aldehyde, it produced either a yellow colored precipitate or solution which indicates the presence of P-aminophenol. It is very unhealthy to use paracetamol to tenderize chicken because it produces a toxic metabolite, P-aminophenol is very nephrotoxic. Hence , meat should not be cooked with paracetamol.
