Flexar LC

In this application, we describe a technique for the monitoring of six cannabinoids, including THC and CBD, in hemp seed oil by HPLC with PDA detection.

Capsaicinoids are the compounds that produce the pungency, aroma and flavor of chili peppers. The two most abundant capsaicinoids in chili peppers are capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) and dihydrocapsaicin. Combined, these two make up close to 90% of the most pungent varieties of capsaicinoids, with capsaisin making up about 71%. The capsaicin content of peppers is one of the parameters that determine their commercial quality. The amount of capsaicin can vary, depending on the light intensity and temperature at which the plant is grown, the age of the fruit, and the position of the fruit in the plant. Besides their widespread uses in foods, capsaicinoids are increasingly being used as the active component in pharmaceuticals and have been used as an analgesic against arthritis pain and inflammation. They have also been reported to be active against neurogenic inflammation (as in pepper sprays) and have shown protective effects against high cholesterol levels and obesity. Considering the increased use of capsaicinoids in both foods and pharmaceuticals, there is an increasing demand for their accurate quantitation as part of monitoring the quality of chili peppers. In this regard, this application focuses on the extraction, HPLC separation and quantitation of capsaisin and dihydrocapsaicin in two store-bought chili pepper powders.

In food, organic acids, such as malic, ascorbic and citric acids, originate from natural biochemical processes or are added as preservatives, acidulants and/or stabilizers. Organic acids contribute to the sensory properties of foods and beverages by providing both taste and aroma. In particular, citric acid is widely used in soft drinks to provide the sour citrus taste. The monitoring of these organic acids is essential for quality control during the processing of juices and related products, as well as for evaluating juice authenticity and purity. In addition, the use of organic acids in foods and beverages is regulated in many countries, though regulations vary widely. This application note presents a simple and robust HPLC method for the analysis of organic acids typically found in store-bought fruit juices.

Phenolic antioxidants are commonly used in food to prevent the oxidation of oils. Oxidized oil and fats cause foul odor and rancidity in food products, which is a major cause for concern to the food industry. Globally, regulations vary, but current maximum allowable levels are as low as 100 µg/g (100 ppm). This application note presents a UHPLC method for the analysis of the ten most common phenolic antioxidants that may be found in such products.

With an emphasis on decreasing calorie intake, more and more individuals are focusing on lowering their sugar consumption from foods and beverages. In response to this, food/beverage manufacturers are now introducing the highly touted sugar substitute rebaudioside A (Reb A), in place of all or most of the sugar in certain foods and beverages.,

Heightened awareness of polycyclic aromatic hydrocarbons (PAHs) has become prevalent due to urban background levels found in surface water, soil, air, cosmetics and food. They are generated by the combustion of fossil fuels and are always found as a mixture of individual compounds that differ in behavior, environmental distribution, and their effect on biological systems. PAHs encompass a wide molecular weight range, differing based on their physical, chemical, and biological characteristics. PAHs in surface water result from a variety of sources including residential, industrial and commercial outlets, streets and parking lots, and atmospheric fallout. In this application, via a spiking experiment, we explore the levels at which PAHs in surface water can be monitored by UHPLC with a sub-2 µm particle sized column combined with photo diode array (PDA) and fluorescence (FL) detection.,

The food industry routinely fortifies many foods with vitamins to enhance their nutritional value and to help with deficiencies in dietary requirements. However, to meet legal requirements, the manufacturers must label their products in accordance to the specific regulations pertaining to the country in which the products are sold and consumed. In 2009, the United States Pharmacopeial Convention introduced the USP Dietary Supplements Compendium (DSC) – an industry directed resource, including regulatory guidance and reference tools. In the U.S., the Food and Drug Administration (FDA) regulates all dietary supplement products and manufacturing practices under 21 CFR (Code of Federal Regulation), Part 111. In Europe, the main EU legislation for vitamins and minerals in food supplements is Directive 2002/46/EC. Considering the above, this application focused on providing a robust chromatographic method for the separation of eight water-soluble B vitamins in vitamin supplement tablets using HPLC with photodiode array (PDA) detection.

This work pursued an effective, efficient and robust HPLC method for the quantitative analysis of lactic and acetic acid in beers by HPLC with PDA detection.

This application brief provides a routine and reproducible method for the HPLC analysis of 11 organic acids commonly found in juices and other beverages, focusing especially on the relatively higher molecular weight acids.

Learn more about our various testing methods and applications for cannabis analyses by reading through our Cannabis Testing brochure.

Whether you’re a lab manager or a bench chemist, you know firsthand how things are changing quickly in food and environmental analysis. And your lab needs to change to keep pace.