Role of chromatography in the analysis of sugars, carboxylic acids and amino acids in food

被引：115

作者：

Molnár-Perl, I ^{[1
]}

机构：

[1] Eotvos Lorand Univ, Inst Inorgan & Analyt Chem, H-1518112 Budapest, Hungary

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 891卷 / 01期

关键词：

reviews; food analysis; sugars; carboxylic acids; amino acids;

D O I：

10.1016/S0021-9673(00)00598-7

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

An overview is presented of chromatographic methods currently in use to determine sugars, carboxylic acids and amino acids in foods: high-performance liquid chromatography, gas chromatography and capillary electrophoresis. As a basis of selection the following approaches can be distinguished: quantitation of constituents of several food matrices, without derivatization and in the form of different derivatives, in the presence of the matrix, or subsequently to various work-up procedures. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：1 / 32

页数：32

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