Liquid Chromatography (LC) in Food Testing
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.
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.