Foodstuffs liquid chromatography

Tolonen, A. and Uusitalo, L, Fast screening method for the analysis of total flavonoid content in plants and foodstuffs by high-performance liquid chromatography/electrospray ionization time-of-flight mass spectrometry with polarity switching. Rapid Commun. Mass Spectrom., 18, 3113, 2004. 

High-performance liquid chromatography remains the most widely used technique in the determination of sugars in foodstuffs. In fact, all those foods in which free carbohydrates occur significantly have been analyzed by means of this technique. 

AJ Speek, J Schrijver, WHP Schreurs. Fluorometric determination of total vitamin C and total isovitamin C in foodstuffs and beverages by high-performance liquid chromatography with precolumn de-rivatization. J Agric Food Chem 32 352-355, 1984. 

B Zimmerli, R Dick. Determination of ochratoxin A at the ppt level in human blood, serum, milk and some foodstuffs by high-performance liquid chromatography with enhanced fluorescence detection and immunoaffinity column cleanup methodology and Swiss data. J Chrom B 666 85-99,1995. 

M Jimidar, TP Hamoir, A Foriers, DL Massart. Comparison of capillary zone electrophoresis with high-performance liquid chromatography for the determination of additives in foodstuffs. J Chromatogr 636 179-186, 1993. 

Ultimately major efforts to develop coupled chromatographic techniques have been performed to alleviate the problem of manual sample pretreatment and to enhance sensitivity and selectivity in the analysis of PAHs in foodstuffs (192) and environmental samples (193-195). Liquid chromatography/MS (196,197), GC/MS (175), HPLC with UV absorbance, fluorescence (177) (see Fig. 4), or electrochemical (ED) detection (179), and ELISA immunoassay (198) have been successfully used for the determination of HAAs. 

Oliveira HM et al (2010) Exploiting automatic on-line renewable molecularly imprinted solid-phase extraction in lab-on-valve format as front end to liquid chromatography application to the determination of riboflavin in foodstuffs. Anal Bioanal Chem 397(1 ) 77-86... 

C. F. Harrington, S. Elahi, S. A. Merson, P. Ponnampalavanar, Quantitative analysis of iron-containing protein myoglobin in different foodstuffs by liquid chromatography coupled to high-resolution inductively coupled plasma mass spectrometry, J. AOAC Int., 87 (2004), 253 D258. 

Pachla, L.A. Kissinger, P.T. Determination of ascorbic acid in foodstuffs, pharmaceuticals, and body fluids by liquid chromatography with electrochemical detection. Anal. Chem. 1976, 48, 364-367. 

Saad, B., Bari, M.F., Saleh, M.I., Ahmad, K., and Talib, M.K. 2005. Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography. Journal of Chromatography A 1073 393-397. 

A number of very good reviews on food analysis can be found in the literature [7-12]. Table 3 presents a very limited representation of the kind of work involved in a food laboratory. All basic constituents of foodstuffs - proteins, lipids, carbohydrates and vitamins - are amenable to liquid chromatography. Various types of columns and detectors used for those analysis demonstrate the versatility of the technique. Almost any type of food matrix can be extracted in order to identify and quantitate trace amounts of analytes. 

The major application described in the James-Martin landmark paper on gas-liquid chromatography is the separation and quantitation of fatty acids (FA). Indeed, it has remained as one of the major applications to this date. It has been estimated [350] that some 25% of all papers published in the field of GC involve, in one way or another, FA or their derivatives. A vast range of samples have been analyzed for FA animal and plant oils, foodstuffs, bacterial products, glandular secretions of animals, and various physiological fluids and tissues, just to mention a few. As more and more information is being sought concerning the composition of various lipids, the applications are expected to increase even further in the future. 

Adachi, J., Mizoi, Y., Naito, T., Yamamoto, K., Fujiwara, S. and Ninomiya, 1. (1991b) Determination of beta-carbolines in foodstuffs by high-performance liquid chromatography-mass spectrometry. J. Chromatogr. 538 331-339. 

Germini A, Scaravelli E, Lesignoli F, Sforza S, Corradini R, Marchelli R (2005). Polymerase chain reaction coupled with peptide nucleic acid high-performance liquid chromatography for the sensitive detection of traces of potentially allergenic hazelnut in foodstuffs. Eur. Food Res. Technol., 220 619-624. 

Marazuela MD, Bogialli S, A review of novel strategies of sample preparation for the determination of antibacterial residues in foodstuffs using liquid chromatography-based analytical methods. Anal. Chim. Acta 2009 645 5-17. 

The combination of liquid chromatography with mass spectrometry is one useful technique for the confirmation of the presence of AFL in foodstuffs. Although some methods are already implemented in routine analysis, the limited number of reference materials, high investment costs and lack of the required sensitivity could be a barrier to use for AFL surveillance, because it was noted that for accurate... 

Alves, S. P, D. M. Brum, E. C. B. de Andrade, and A. D. P. Netto. 2008. Determination of synthetic dyes in selected foodstuffs by high performance liquid chromatography with UV-DAD detection. 10 - 489-496. 

Fluorescence spectroscopy plays an important function in modern food analysis as can be seen from its wide use in the determination of numerous food components, contaminants, additives, and adulterants. This technique has made available very sensitive and selective methods that satisfy the requirements of food analysis, which are usually very complex, taking into account the large number of species to be determined, frequently at very low concentrations, and the wide variety of foodstuffs available. Initially, the use of fluorescence spectroscopy in food analysis was limited to the determination of species with intrinsic fluorescence (e.g., vitamins, aflatoxins, and some polycyclic aromatic hydrocarbons (PAHs)), but now it is widely applied to nonfluorescent species, using several physicochemical means such as chemical or photochemical derivatization reactions. Numerous techniques involve fluorescence detection in liquid chromatography (LC), frequently using pre- or postcolumn derivatization. In addition to conventional fluorime-try, which is commonly chosen for this purpose, other fluorimetric techniques such as laser-induced... 

Bermudo, E., Moyano, E., Puignou, L., and Galceran, M. T. 2006. Determination of acrylamide in foodstuffs by liquid chromatography ion-trap tandem mass-spectrometry using an improved clean-up procedure. Anal. Chim. Acta 559 207-214. 

Voss, K. and Galensa, R. (2000) Determination of L- and D-amino acids in foodstuffs by coupling of high-performance liquid chromatography with enzyme reactors. Amino Acids, 18, 339-352. 

Chiu, M.-H., Yang, H.-H., Liu, C.-H. and Zen, J.-M. (2009) Determination of lin-comycin in urine and some foodstuffs by flow injection analysis coupled with liquid chromatography and electrochemical detection with a preanodized screen-printed carbon electrode. J. Chromatogr. B, 877, 991-994. 

Benzoic acids (BAs), and their respective sodium, potassium, and calcium salts are the most commonly used preservatives in foodstuffs. Most often high-pressure liquid chromatography (HPLC) methods [71] are used for the determination of benzoates in food and beverage products. Several attempts have been made [72, 73] for developing the benzoate-selective electrode as a sensor applicable in a simple cost-effective measuring procedure. Alizadeh et al. [74] developed a solid contact electrode on a platinum-based sensing element. For the preparation of the selective benzoate measuring film, pyrrole was electropolymerized in the presence of sodium benzoate and sodium dodecyl benzenesulfonate. The slope of the calibration curve of the electrode was 55.4mV/decade in the benzoate concentration... 

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