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The Pros and Cons of Derivatization in the Chromatographic Determination of Food Additives

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Book cover Chemical Derivatization in Analytical Chemistry

Part of the book series: Modern Analytical Chemistry ((MOBI,volume 2))

Abstract

In a recent review(1) by the present authors the use of derivatization in the chromatographic analysis of food additives was discussed. During the preparation of that review, however, it was recognized that many of the modern high-performance liquid chromatographic (LC) techniques, and indeed some of the gas-liquid chromatographic (GC) techniques, could not be included since most of these procedures related only to the underivatized compounds. In the present chapter such deficiencies are corrected and both LC and GC techniques are discussed in which derivatization may or may not be employed.

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  1. Food Research Division, Food Directorate, Health Protection Branch, Ottawa, Ontario, Canada, K1A OL2

    B. D. Page & H. B. S. Conacher

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  1. B. D. Page
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  1. Free University, Amsterdam, The Netherlands

    R. W. Frei

  2. Food Research Division of the Department of National Health and Welfare, Ottawa, Ontario, Canada

    J. F. Lawrence

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Page, B.D., Conacher, H.B.S. (1982). The Pros and Cons of Derivatization in the Chromatographic Determination of Food Additives. In: Frei, R.W., Lawrence, J.F. (eds) Chemical Derivatization in Analytical Chemistry. Modern Analytical Chemistry, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-4202-1_6

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