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  • Column liquid chromatography  (4)
  • Food additive analysis  (1)
  • 1
    Electronic Resource
    Electronic Resource
    Optimization of mobile phases for HPLC of cis-trans carotene isomers (1994)
    Springer
    Chromatographia 39 (1994), S. 346-354 
    Details
    ISSN: 1612-1112
    Keywords: Column liquid chromatography ; α-Carotene cis-isomers ; β-Carotene cis-isomers ; Polymer stationary phase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary Various methanol-based, binary and ternary solvent systems were compared with respect to resolution of cis isomers of α and β-carotene by reversed-phase HPLC. A ternary system: acetonitrile-methanol-methylene chloride (75∶15∶10), or a binary system: acetonitrilemethanol (90∶10 or 5∶95) provided the best separation of β-carotene and its four cis isomers, 9-cis, 13-cis, 15-cis and 13,15-di-cis-β-carotene. The elution order of 9-cis and 13-cis-β-carotene was dependent on the methanol concentration. Methanol-methylene chloride (99∶1) resolved α-carotene and its three cis isomers, 9-cis, 13-cis, and 15-cis-α-carotene. It also proved the best for simultaneous separation of cis isomers of α and β-carotene. Sample solvent can affect the separation efficiency of each isomer. The presence of cis isomers of α and β-carotene in fresh and cooked carrots was also determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02274524
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Simultaneous determination of preservatives, sweeteners and antioxidants in foods by paired-ion liquid chromatography (1995)
    Springer
    Chromatographia 41 (1995), S. 43-50 
    Details
    ISSN: 1612-1112
    Keywords: Column liquid chromatography ; Ion pair LC ; Sweeteners, preservatives and antioxidants ; Food additive analysis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary A paired-ion, reversed-phase high-performance liquid chromatographic method was developed for the simultaneous determination of sweeteners (dulcin, saccharin-Na and acesulfame-K), preservatives (sodium dehydroacetate, sorbic acid, salicyclic acid, benzoic acid, succinic acid, methyl-para-hydroxybenzoic acid, ethylpara-hydroxybenzoic acid, n-propyl-para-hydroxybenzoic acid, isopropyl-para-hydroxybenzoic acid, n-butyl-para-hydroxybenzoic acid, and isobutyl-para-hydroxybenzoic acid), and antioxidants (3-tertiary-butyl-4-hydroxyanisole and tertiary-butyl-hydroquinone). A mobile phase of acetonitrile-50 mM aqueous α-hydroxy-isobutyric acid solution (pH 4.5) (2.2 ∶ 3.4 or 2.4 ∶ 3.6, v/v) containing 2.5 mM hexadecyltrimethylammonium bromide and a C18 column with a flow rate at 1.0 mL/min and detection at 233 nm were used. This method was found to be very reproducible with detection limits ranged from 0.15 to 3.00 μg. The retention factor (k) of each additive could be affected by concentrations of hexadecyltrimethylammonium bromide and α-hydroxyisobutyric acid, and pH and ratio of mobile phase. The presence of additives in some food samples was determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02274194
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Comparison of GC-MS and HPLC for overcoming matrix interferences in the analysis of PAHs in smoked food (1997)
    Springer
    Chromatographia 44 (1997), S. 497-504 
    Details
    ISSN: 1612-1112
    Keywords: Gas chromatography ; Gas chromatography-mass spectrometry ; Column liquid chromatography ; Polycyclic aromatic hydrocarbons ; Food analysis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary Several separation and detection methods for polycyclic aromatic hydrocarbons (PAHs) in smoked chicken by GC and HPLC were compared. With HPLC and a gradient solvent system, all 16 PAHs could be simultaneously separated and detected by fluorescence with seven settings of programmable wavelength (excitation/emission). The presence of impurities in smoked chicken could interfere with the subsequent identification and quantification of PAHs by HPLC. With GC and a temperature programming method, all 16 PAHs could be separated and the PAHs in the chicken sample could be detected with an ion-trap mass spectrometer even in the presence of fat-or PAH-like impurities. Nine PAHs were identified by the former method while fourteen PAHs were identified by the latter method. The retention times by HPLC were shorter than those by GC, also, the former had better separation for most PAHs than the latter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02466743
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    An improved analytical method for determination of heterocyclic amines in chicken legs (1998)
    Springer
    Chromatographia 48 (1998), S. 223-230 
    Details
    ISSN: 1612-1112
    Keywords: Column liquid chromatography ; Heterocyclic amines ; Chicken legs
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary Several extraction, separation and detection methods for heterocyclic amines (HAs) in chicken legs were evaluated by liquid chromatography. Results showed that the most appropriate extraction method includes the removal of macrosubstances by centrifugation and subsequent purification using a PRS (propylsulfonic acid silica gel) and a C18 cartridge, and the recovery obtained ranged between 51 and 89 %. For HPLC separation, a binary solvent system consisting of acetonitrile and 0.05 M ammonium acetate solution (pH 3.6) with gradient elution with flow rate of 1.0 mL min−1 and detection at 258 nm was used to resolve 16 HAs. With fluorescence nine HAs could be detected by employing a programmable wavelength, and the sensitivity was 100–400 times higher than that by UV detection. The detection limits for UV and fluorescence detection were 0.02≈0.5 ng and 0.05≈3 pg respectively, with a signal-to-noise ratio 3. The presence of HAs in fried chicken legs was also determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02467675
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    Paper (German National Licenses)
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