Liquid Chromatographic Analysis Of Food And Beverages

Liquid Chromatographic Analysis of Food and Beverages, Volume 1 contains the proceedings of a Symposium on the Analysis of Foods and Beverages by HPLC, organized by the Flavor Subdivision of American Chemical Society and held in Honolulu, Hawaii, on April 1-6, 1979. The papers explore the applications of high-performance liquid chromatography (HPLC) to food and beverage analysis. Emphasis is on advances in technology and instrumentation as well as analytical results in a variety of contexts. This volume is comprised of 13 chapters and begins with a discussion on the use of spectroscopy in liquid chromatographic analysis of foods, with particular reference to the techniques and instrumentation required to obtain reliable qualitative data on components isolated via HPLC. The reader is then introduced to HPLC determination of naturally occurring capsaicins; Fast separation of amino acids using ion exchange chromatography; reversed phase HPLC for analyzing aflatoxins in foods and beverages via fluorescence detection; and the use of dual detectors for HPLC multivitamin analysis of citrus juices. High performance radial chromatography of aflatoxins and HPLC analysis of monosaccharides in avocado are also explored. This book will be of interest to students, chemists, food technologists, and those in the food and beverage industry.

Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area. This book discusses the high pressure liquid chromatography; estimation of dextrose equivalent value of starch hydrolysates from liquid chromatographic profiles; and analysis of gluconic acid in botrytized wines. The HPLC of carbohydrate products; reducing sugar derivatization for ultraviolet absorption detection in HPLC analyses; and quantitative determination of dextromethorphan hydrobromide in cough remedies by high precision liquid chromatography are also elaborated. This text likewise discusses the separation of hop compounds by reverse-phase HPLC and analysis of polymethoxylated flavones in orange juice and fruit parts. This book is a good reference for food technologists and researchers conducting work on liquid chromatographic analysis of food and beverages.

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Tho

oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Opisane so osnove tekočinske kromatografije in določevanje ogljikovih hidratov, maščob, vitaminov, aditivov, barvil, mikotoksinov, amino kislin in beljakovin v živilih s HPLC.