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Food analysis on silica-bound HPLC phases
1Panjab University, Chandigarh, India.
Critical Reviews in Food Science and Nutrition
|January 1, 1990
Summary
This study explores High-Performance Liquid Chromatography (HPLC) bonded phases for food analysis. It details various silica-based materials and their application in determining diverse food components.
Area of Science:
- Analytical Chemistry
- Food Science
Background:
- High-Performance Liquid Chromatography (HPLC) is crucial for food component analysis.
- Various silica bonded phases offer diverse separation mechanisms.
Purpose of the Study:
- To review technical and theoretical aspects of different HPLC bonded phases.
- To discuss the application of these phases in food analysis.
Main Methods:
- Discussion of normal-, reverse-, ion-exchange-, affinity-, chiral-, and size-exclusion chromatography.
- Analysis of mobile phase selection, selectivity, and resolution mechanisms.
Main Results:
- Detailed description of bonded materials including amino, cyano, C-18, C-8, and chiral phases.
- Demonstrated application in analyzing carbohydrates, proteins, vitamins, toxins, and pigments.
Conclusions:
- Diverse HPLC bonded phases are effective for comprehensive food component analysis.
- Understanding phase properties and mobile phase selection is key for optimal resolution.