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The Pros and Cons of Derivatization in the Chromatographic Determination of Food Additives

  • B. D. Page
  • H. B. S. Conacher
Part of the Modern Analytical Chemistry book series (volume 2)

Abstract

In a recent review(1) by the present authors the use of derivatization in the chromatographic analysis of food additives was discussed. During the preparation of that review, however, it was recognized that many of the modern high-performance liquid chromatographic (LC) techniques, and indeed some of the gas-liquid chromatographic (GC) techniques, could not be included since most of these procedures related only to the underivatized compounds. In the present chapter such deficiencies are corrected and both LC and GC techniques are discussed in which derivatization may or may not be employed.

Keywords

Food Additive Chromatographic Determination Sorbic Acid Polyhydric Alcohol Synthetic Food Color 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1982

Authors and Affiliations

  • B. D. Page
    • 1
  • H. B. S. Conacher
    • 1
  1. 1.Food Research DivisionFood Directorate, Health Protection BranchOttawaCanada

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