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Updated: Aug 12, 2026
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
Published on: June 16, 2018
Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of
J M Rodriguez-Nogales1, M C Garcia, M L Marina
1Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, 28871 Alcalá de Henares, Madrid, Spain. josemanuel.rodriguez@uah.es
Abstract:
A perfusion reversed-phase high performance liquid chromatography (RP-HPLC) method has been designed to allow rapid (3.4 min) separations of maize proteins with high resolution. Several factors, such as extraction conditions, temperature, detection wavelength and type and concentration of ion-pairing agent were optimised. A fine optimisation of the gradient elution was also performed by applying experimental design. Commercial maize products for human consumption (flours, precocked flours, fried snacks and extruded snacks) were characterised for the first time by perfusion RP-HPLC and their chromatographic profiles allowed a differentiation among products relating the different technological process used for their preparation. Furthermore, applying discriminant analysis makes it possible to group the samples according with the technological process suffered by maize products, obtaining a good prediction in 92% of the samples.
