HPLC for Food Analysis - A Primer

Simpo PDF Merge and Split Unregistered Version - http://www.simpopdf.com HPLC for Food Analysis A Primer Simpo PDF Merge and Split Unregistered Version - http://www.simpopdf.com © Copyright Agilent Technologies Company, 1996-2001. All rights reserved. Reproduction, adaption, or translation without prior written permission is prohibited, except as allowed under the copyright laws. Printed in Germany www.agilent.com/chem September 01, 2001 Publication Number 5988-3294EN Simpo PDF Merge and Split Unregistered Version - http://www.simpopdf.com HPLC for Food Analysis A Primer The fundamentals of an alternative approach to solving tomorrow’s measurement challenges Angelika Gratzfeld-Hüsgen and Rainer Schuster Simpo PDF Merge and Split Unregistered Version - http://www.simpopdf.com Acknowledgements We would like to thank Christine Miller and John Jaskowiak for their contributions to this primer. Mrs. Miller is an application chemist with Agilent Technologies and is responsible for the material contained in chapter 5. Mr. Jaskowiak, who wrote chapter 7, is a product manager for liquid chromatography products at Agilent Technologies. © Copyright Agilent Technologies Company 1996-2001. All rights reserved. Reproduction, adaption, or translation without prior written permission is prohibited, except as allowed under the copyright laws. Printed in Germany, September 1, 2001. Publication Number 5988-3294EN Simpo PDF Merge and Split Unregistered Version - http://www.simpopdf.com Preface Modern agriculture and food processing often involve the use of chemicals. Some of these chemicals and their func-tions are listed below: · Fertilizers: increase production of agricultural plants · Pesticides: protect crops against weeds and pests · Antibiotics: prevent bacteria growth in animals during breeding · Hormones: accelerate animal growth · Colorants: increase acceptability and appeal of food · Preservatives and antioxidants: extend product life · Natural and artificial sweeteners and flavors: improve the taste of food · Natural and synthetic vitamins: increase the nutritive value of food · Carbohydrates: act as food binders Such chemicals improve productivity and thus increase competitiveness and profit margins. However, if the amounts consumed exceed certain limits, some of these chemicals may prove harmful to humans. Most countries therefore have established official tolerance levels for chemical additives, residues and contaminants in food products. These regulations must be monitored care-fully to ensure that the additives do not exceed the pre-scribed levels. To ensure compliance with these regulatory requirements, analytical methods have been developed to determine the nature and concentration of chemicals in food products. Monitoring of foodstuffs includes a check of both the raw materials and the end product. To protect consumers, public control agencies also analyze selected food samples. High-performance liquid chromatography (HPLC) is used increasingly in the analysis of food samples to separate and detect additives and contaminants. This method breaks down complex mixtures into individual compounds, which in turn are identified and quantified by suitable detectors III ... - tailieumienphi.vn