Abstract
High-performance liquid chromatography (HPLC) is commonly used to analyze many food components. This laboratory exercise includes two HPLC analyses: (a) determine caffeine content of soft drinks by reversed-phase HPLC with an isocratic mobile phase and ultraviolet detection, and (b) isolate (by solid-phase extraction) and quantify anthocyanidins from fruits and vegetables by reversed-phase HPLC with gradient elution and visible detection.
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AOAC International (2016) Official methods of analysis, 20th edn., (On-line) Method 979.08. Benzoate, caffeine, and saccharin in soda beverages. AOAC International, Rockville, MD
Bridle P, Timberlake F (1997) Anthocyanins as natural food colours – selected aspects. Food Chem 58: 103–109
Hong V, Wrolstad RE (1990) Use of HPLC separation/photodiode array detection for characterization of anthocyanins. J Agr Food Chem 38:708–715
Markakis P (ed) (1982) Anthocyanins as food colors. Academic Press, New York
Ismail BP (2017) Basic principles of chromatography. Ch. 12. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
Reuhs BL (2017) High-performance liquid chromatography. Ch. 13. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
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Nielsen, S.S., Talcott, S.T. (2017). High-Performance Liquid Chromatography. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_7
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DOI: https://doi.org/10.1007/978-3-319-44127-6_7
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