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HPLC for Food Analysis

HPLCfor FoodAnalysisA Primer Copyright Agilent Technologies Company, 1996-2001. All rights reserved. Reproduction, adaption, or translationwithout prior written permission is prohibited, except asallowed under the copyright in Germany September 01, 2001 Publication Number FoodAnalysisThe fundamentals of analternative approach tosolving tomorrow smeasurementchallengesAngelikaGratzfeld- H sgen andRainer SchusterA PrimerAcknowledgementsWe would like to thank ChristineMiller and John Jaskowiak fortheir contributions to this Miller is an applicationchemist with Agilent Technologiesand is responsible for the material contained in chapter 5.

HPLC for the analysis of thermally labile, nonvolatile, highly polar compounds. Capillary electrophoresis (CE) is a relatively new but rap-idly growing separation technique. It is not yet used in the routine analysis of food, however. Originally CE was applied primarily in the analysis of biological macromolecules, but

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