Role of chromatography in the analysis of sugars, carboxylic acids and amino acids in food.
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.
Molnár-Perl
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Institute of Inorganic and Analytical Chemistry, L. Eötvös University, Budapest, Hungary. perlne@para.chem.elte.hu
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
D000596:Amino Acids; D002241:Carbohydrates; D002264:Carboxylic Acids