FOOD ANALYSIS ON SILICA-BOUND HPLC PHASES

HPLC analysis of food on various silica bonded phases has been described. Technical and theoretical aspects of the materials such as normal-, reverse-, ion-exchange-, affinity-, chiral-, size-exclusion-, and ion-phases have been discussed. Special problems such as mobile phase or solvent-selection, selectivity and mechanisms of resolution on these bonded phases have been mentioned. Application of various bonded materials such as amino, cyano, diol, amino-cyano, C-18, C-8, anion- exchangers, strong and weak-cation exchangers, chiral and enzyme bound affinity phases to analyze and determine food components such as carbohydrates, food colors and pigments, flavors, proteïns, vitamins and toxins has been described. © 1990, Taylor & Francis Group, LLC. All rights reserved.