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HPLC e preparazione del campione

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Il campione per l’analisi chimica

Part of the book series: Food ((FOOD))

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La maggior parte dei metodi di analisi per il controllo di qualità degli alimenti si avvale di tecniche cromatografiche ad alta efficienza separativa, quali la gascromatografia capillare (HRGC, high resolution gas chromatography) e la cromatografia liquida ad alte prestazioni (HPLC, high performance liquid chromatography). Soprattutto nell’analisi di contaminanti in tracce, la determinazione analitica deve essere preceduta da un’adeguata preparazione del campione, in grado di isolare gli analiti di interesse dalla matrice alimentare eliminando i componenti che potrebbero interferire nell’analisi finale.

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  1. Sabrina Moret
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  2. Giorgia Purcaro
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Moret, S., Purcaro, G. (2014). HPLC e preparazione del campione. In: Il campione per l’analisi chimica. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-5738-8_10

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