title: Role of chromatography in the analysis of sugars, carboxylic acids and amino acids in food.
abstract: 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.
authors.affiliation: Institute of Inorganic and Analytical Chemistry, L. Eötvös University, Budapest, Hungary. perlne@para.chem.elte.hu
authors.forename: I
authors.initials: I
authors.lastname: Molnár-Perl
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D002264:Carboxylic Acids / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D002264:Carboxylic Acids