Bases, Nucleosides, Nucleotides, Oligonucleotides, Nucleic Acids, and PCR Products

2 Bases, Nucleosides, Nucleotides, Oligonucleotides, Nucleic Acids, and PCR Products 

HPLC is a versatile technique applicable to diversified analytes, including labile molecules, ions, organic, and biopolymers. This chapter provides an overview of HPLC applications for the analysis of food, environmental, chemical, polymer, ion-chromatography, and life science samples. In food analysis, HPLC is widely used in product research, quality control, nutritional labeling, and residual testing of contaminants. In environmental testing, HPLC is excellent for the sensitive and specific detection of labile and nonvolatile pollutants 

Nollet, ed., Food Analysis by HPLC, 2nd Edition, Marcel Dekker, New York, 

McCrae, ed., HPLC in Food Analysis, Academic Press, London, 1988. 

Grasfeld-Husgen and R. Schuster, HPLC for Food Analysis A Primer, Hewlett-Packard (Agilent Technologies), Waldbronn, Germany, 1996, Publication number 12-5965-5124E. 

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