FOOD ANALYSIS ON SILICA-BOUND HPLC PHASES

被引：4
|
作者：
KHURANA, AL
机构：
[1] Research and Development, Whatman Manufacturing, Inc., Clifton, New Jersey
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1990年 / 29卷 / 03期
关键词：
D O I：
10.1080/10408399009527523
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页码：197 / 235
页数：39
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