Skip to main content
SpringerLink
Log in

Basic Principles of Chromatography

  • Chapter
  • First Online:
Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Chromatography has many applications for analysis of various foods components. It differs from other methods of separation in that a wide variety of materials, equipment, and techniques can be used. This chapter focuses on the principles of chromatography, as background information for the detailed principles and application of high-performance liquid chromatography (HPLC) and gas chromatography (GC) covered in Chap. 13 and 14, respectively. This chapter gives the basics of chromatography as a separation method based on the partitioning of a solute between a mobile phase and a stationary phase. Based on the physicochemical characteristics of the analyte and the availability of instrumentation, a chromatographic system is chosen to separate, identify and quantify the analyte. Chromatographic modes include adsorption, partition, hydrophobic interaction, ion exchange, affinity, and size exclusion chromatography. Factors to be considered when developing a separation include mobile phase variables, as well as column efficiency, selectivity, and capacity. Following detection, a chromatogram provides both qualitative and quantitative information via retention time and peak area data.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

Change history

  • 23 July 2019

    An error in the production process unfortunately led to publication of the book before incorporating the below corrections. This has now been corrected and approved by the Editor.

References

  1. Heftmann E (ed) (2004) Chromatography, 6th edn. Fundamentals and applications of chromatography and related differential migration methods. Part A: fundamentals and techniques. Part B: applications. J Chromatog Library Ser vols 69A and 69B. Elsevier, Amsterdam

    Google Scholar 

  2. Harris DC (2016) Quantitative chemical analysis, 9th edn. W.H. Freeman, New York

    Google Scholar 

  3. Smith RM (1988) Gas and liquid chromatography in analytical chemistry, Wiley, Chichester, England

    Google Scholar 

  4. Fanali S, Haddad PR, Poole C, Schoenmakers P, Lloyd DK (2013) Liquid chromatography: fundamentals and instrumentation. Elsevier, Amsterdam.

    Google Scholar 

  5. Johnson EL, Stevenson R (1978) Basic liquid chromatography. Varian Associates, Palo Alto, CA

    Google Scholar 

  6. Craig LC (1943) Identification of small amounts of organic compounds by distribution studies. Application to Atabrine. J Biol Chem 150: 33–45

    Article  CAS  Google Scholar 

  7. Bernal J, Martín M, Toribio L (2013) Supercritical fluid chromatography in food analysis. J Chromatogr A 1313:24–36

    Article  CAS  PubMed  Google Scholar 

  8. Lesellier E, West C (2015) The many faces of packed column supercritical fluid chromatography – A critical review. J Chromatogr A, 1382: 2–46

    Article  CAS  PubMed  Google Scholar 

  9. Caude M, Thiébaut D (1999) Practical supercritical fluid chromatography and extraction. Harwood Academic, Amsterdam

    Google Scholar 

  10. Radke W (2014) Polymer separations by liquid interaction chromatography: Principles – prospects – limitations. J Chromatogr A, 1335:62–79

    Article  CAS  PubMed  Google Scholar 

  11. Bernal J, Ares A, Pól J, Wiedmer S (2011) Hydrophilic interaction liquid chromatography in food analysis. J Chromatogr A 1218:7438–7452

    Article  CAS  PubMed  Google Scholar 

  12. Núñez O, Gallart-Ayala H, Martins C, Lucci P (2015) Fast Liquid Chromatography-Mass Spectrometry Methods in Food Analysis. Imperial College Press, London

    Book  Google Scholar 

  13. Cordero C, Kiefl J, Schieberle P (2015) Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges. Anal Bioanal Chem, 407: 169–191

    Article  CAS  PubMed  Google Scholar 

  14. Fried B, Sherma J (1999) Thin-layer chromatography, 4th edn. Marcel Dekker, New York

    Google Scholar 

  15. Hahn-Deinstrop E (2007) Applied thin-layer chromatography: best practice and avoidance of mistakes, 2nd edn. Wiley-VCH, Weinheim, Germany

    Google Scholar 

  16. Wall PE (2005) Thin-layer chromatography: a modern practical approach. The Royal Society of Chemistry, Cambridge, UK

    Book  Google Scholar 

  17. Fuchs B, Süß R, Teuber K, Eibisch M, Schiller J (2011) Lipid analysis by thin-layer chromatography-A review of the current state. J Chromatogr A 1218:2754–2774

    Article  CAS  PubMed  Google Scholar 

  18. Morlock G, Meyer S, Zimmermann B, Roussel J (2014) High-performance thin-layer chromatography analysis of steviol glycosides in Stevia formulations and sugar-free food products, and benchmarking with (ultra) high-performance liquid chromatography. J Chromatogr A 1350:102–111

    Article  CAS  PubMed  Google Scholar 

  19. Touchstone JC (1992) Practice of thin layer chromatography. Wiley, New York

    Google Scholar 

  20. Chester TL, Pinkston JD, Raynie DE (1996) Supercritical fluid chromatography and extraction (fundamental review). Anal Chem 68: 487R–514R

    Article  Google Scholar 

  21. Snyder LR, Kirkland JJ (eds) (1979) Introduction to modern liquid chromatography, 2nd ed. Wiley, New York

    Google Scholar 

  22. Tomaz CT, Queiroz JA (2013) Hydrophobic interaction chromatography, In Liquid chromatography: fundamentals and instrumentation, Eds. Fanali S, Haddad PR, Poole, Schoenmakers P, Lloyd DK. Elsevier, Amsterdam, p 122–141.

    Google Scholar 

  23. Weiss J (2004) Handbook of ion chromatography, 3rd edn. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim

    Book  Google Scholar 

  24. Wacoo AP, Wendiro D, Vuzi, PC, Hawumba JF (2014) Methods for detection of aflatoxins in agricultural food crops. Applied Chem 2014, 1–15.

    Article  Google Scholar 

  25. Rollag JG, Beck-Westermeyer M, Hage DS (1996) Analysis of pesticide degradation products by tandem high-performance immunoaffinity chromatography and reversed-phase liquid chromatography. Anal Chem 68,, 3631–3637.

    Article  CAS  Google Scholar 

  26. Walters RR (1985) Report on affinity chromatography. Anal Chem 57: 1099A–1113A

    CAS  PubMed  Google Scholar 

  27. Zachariou M (2008) Affinity chromatography: methods and protocols. Humana, Totowa, NJ

    Book  Google Scholar 

  28. Scopes RK (1994) Protein purification: principles and practice, 3rd edn. Springer-Verlag, New York

    Book  Google Scholar 

  29. Lough WJ, Wainer IW (eds) (1995) High performance liquid chromatography: fundamental principles and practice. Blackie Academic & Professional, Glasgow, Scotland

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, 55108-6099, USA

    Baraem P. Ismail

Authors
  1. Baraem P. Ismail
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Baraem P. Ismail .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

Rights and permissions

Reprints and permissions

Copyright information

© 2017 Springer International Publishing

About this chapter

Cite this chapter

Ismail, B.P. (2017). Basic Principles of Chromatography. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_12

Download citation

Publish with us

Policies and ethics

Search

Navigation