Food Analysis pp 499-512 | Cite as

High-Performance Liquid Chromatography

Chapter
Part of the Food Analysis book series (FSTS)

Abstract

High-performance liquid chromatography (HPLC) developed during the 1960s as a direct offshoot of classic column liquid chromatography through improvements in the technology of columns and instrumental components (pumps, injection valves, and detectors). Originally, HPLC was the acronym for high-pressure liquid chromatography, reflecting the high operating pressures generated by early columns. By the late 1970s, however, high-performance liquid chromatography had become the preferred term, emphasizing the effective separations achieved. In fact, newer columns and packing materials offer high performance at moderate pressure (although still high pressure relative to gravity-flow liquid chromatography). HPLC can be applied to the analysis of any compound with solubility in a liquid that can be used as the mobile phase. Although most frequently employed as an analytical technique, HPLC also may be used in the preparative mode.

Keywords

Sugar Surfactant Dust Chlorophyll Carbohydrate 

Notes

Acknowledgments

Mary Ann Rounds (deceased) has been included as an author in this chapter, in recognition of the key role she played in writing the chapter on HPLC for the 1st–3rd editions of this textbook. Much of her writing was included in this chapter for the 4th edition. Dr. Reuhs, the primary author of this chapter, also wishes to acknowledge the involvement of Dr. Jesse F. Gregory, III, with this chapter for previous editions of the book. Dr. Baraem Ismail is acknowledged for her thoughtful suggestions on reorganizing the chromatography chapters, and her preparation of Table 28-1.

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Department of Food SciencePurdue UniversityWest LafayetteUSA

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