High Performance Liquid Chromatography

  • Stephen Talcott
Part of the Food Science Texts Series book series (FSTS)


High performance liquid chromatography (HPLC) has many applications in food chemistry. Food components that have been analyzed with HPLC include organic acids, vitamins, amino acids, sugars, nitrosamines, certain pesticides, metabolites, fatty acids, aflatoxins, pigments, and certain food additives. Unlike gas chromatography, it is not necessary for the compound being analyzed to be volatile. It is necessary, however, for the compounds to have some solubility in the mobile phase. It is important that the solubilized samples for injection be free from all particulate matter, so centrifugation and filtration are common procedures. Also, solid-phase extraction is used commonly in sample preparation to remove interfering compounds from the sample matrix prior to HPLC analysis.


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Resource materials

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Stephen Talcott
    • 1
  1. 1.Department of Nutrition and Food ScienceTexas A&M UniversityCollege StationUSA

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