High-performance liquid chromatography (HPLC) is a very sensitive analytical technique increasingly used to separate and detect additives, ingredients, nutritional components, and contaminants in food.
Whether you need high-performance liquid chromatography (HPLC) or ultra-high performance chromatography (UHPLC), we offer the right technology for testing your food samples, efficiently and accurately. Our robust Flexar™ HPLC and UHPLC systems perform reliably, are easy to operate, and ideal for routine analysis or even your most demanding applications.
The NexSAR™ HPLC, is a next-generation Speciation Analysis Ready system engineered with a completely inert and metal-free fluid path, enabling laboratories to meet low chromatographic background requirements on the most challenging speciation applications. Plus, it is fully customizable, with the flexibility to select only the parts that you need for your application(s).
With the powerful, easy-to-use Chromera® control and data handling software, you get increased range of configurations and the ability to fit your laboratory’s application needs. The fully scalable TotalCHrom platform delivers full 21 CFR compliance as well as support for PerkinElmer’s family of LC and GC products.
SimplicityChrom™ has been designed with an intuitive interface for ease of use to support efficiency in the analytical laboratory workflow. It has all the tools to achieve the confidence to manage large sets of data in QA/ QC in regulated environments and contract laboratories.
Maple syrup, a common natural sweetener, is consumed regularly by households around the world. Quantification of sugar content in maple syrup is paramount to satisfy product labeling requirements and ensure label-claim accuracy. Although sucrose is the primary sugar component in maple syrup, a complete identification and quantification of the other complex carbohydrates, including glucose, fructose and maltose, is essential. In this application note, a robust and efficient method for the determination of the four aforementioned complex carbohydrates is presented. Utilizing an LC 300 HPLC system, a hydrophilic interaction chromatography (HILIC) technique is utilized with subsequent detection achieved utilizing an LC 300 Refractive Index (RI) detector.
Isoflavones are water-soluble compounds found in many plant and food sources. Designated as phytoestrogens, isoflavones are structurally similar to to the female hormone estrogen, and have been shown to exhibit a number of beneficial impacts to human health, such as a reduction in the development of certain cancers, as well as an improvement in cholesterol ratios. Studies also suggest, however, that the phytoestrogenic nature of isoflavones can also lead to an exacerbation of existing thyroid disorders, owing to a disruption to the endocrine system. As such, precise quantification of isoflavone content in nutraceutical products is paramount to ensure label-claim accuracy and consumer safety. In this application note, an efficient and reliable method for the determination of six common isoflavone compounds is presented. The method, which was developed in accordance with the USP monograph for soy isoflavones in dietary supplement capsules, utilizes a PerkinElmer LC 300 UHPLC system, with subsequent detection of compounds achieved utilizing an LC 300 PDA detector.
Accurate identification and quantification of cannabinoid content is a critical step in the process to bringing safe and high quality cannabis flower and fortified products to market. As the legalization of recreational cannabis use continues throughout the world, fast and efficient liquid chromatography methods for the determination of cannabinoid content are need to satisfy both regulatory and consumer demands. In this application note, a fast and simple method for the determination of 16 common cannabinoids is presented. Utilizing a PerkinElmer LC 300 HPLC system with a PDA detector, the method results in the elution of all sixteen compounds in under seven minutes, with LOQs = 0.15 µg/mL for most analytes.
Phenolic antioxidants and ascorbyl palmitate are commonly used in food to prevent the oxidation of oils. Oxidized oils cause foul odor and rancidity in food products.
This application note presents a fast and robust liquid chromatography method to simultaneously test nine widely used additives. Among the additives tested are: preservatives (benzoic acid, sorbic acid, dehydroacetic acid and methylparaben); artificial sweeteners (acesulfame potassium, saccharin and aspartame); flavoring agent (quinine); and a stimulant (caffeine).
Foods from plants are complex mixtures of chemicals including both essential nutrients and biologically active non-essential nutrients, referred to as phytochemicals.
This application describes the sample preparation and analytical method for the chromatographic separation and quantitative monitoring of twelve primary cannabinoids in the extracts of several food matrices by HPLC, using photodiode array (PDA) detection. The method provides exceptional chromatographic repeatability and affords LOQs well below the current concentration levels of interest for cannabinoids in edibles. Thereupon, the method/procedure defined herein can be expected to fulfill the essential task of ensuring product uniformity and cannabinoid screening in edible foods.
One essential aspect of the quality control in beer brewing is making sure that the type and amount of a-acids are the same from batch to batch, and that their transformation into the bitter iso-a-acids during the brewing process gives individual brand its recognizable taste consistently . This application note presents a straightforward method to determine the type and amount of a-acids in pellets from five hops varieties. An American IPA beer is analyzed to confirm the presence of isomerized a-acids.
Dyes are used to intensify the color of food products and make them look tempting. They are also used to minimize color variation, and to prolong color stability on shelf. This application note presents a fast and robust HPLC method for the determination of dyes in beverages. Method conditions and performance data including precision and linearity are presented. A popular orange soda is analyzed and the type and amount of dyes used are confirmed.
