Ion Chromatography in Food Analysis

Authored by: William R. LaCourse

Handbook of Food Analysis Instruments

Print publication date:  September  2008
Online publication date:  April  2016

Print ISBN: 9781420045666
eBook ISBN: 9781420045673
Adobe ISBN:

10.1201/9781420045673.ch9

 Download Chapter

 

Abstract

The development of assays for foods is often hindered by the complicated nature of the samples. Following a plethora of sample preparation treatments to extract and partially fractionate the compounds of interest, chromatographic techniques are often used to further treat the sample in an attempt to isolate the analyte or analytes for eventual detection. Ions are separated using ion chromatography (IC), which is a type of liquid chromatography (LC), vide infra. To make matters worse, many of the major components (e.g., inorganic ions, organic acids, organic bases, carbohydrates, oligosaccharides, and polysaccharides) of food samples have poor optical detection properties.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.