Chromatography and capillary electrophoresis in food analysis / Hilmer Sørensen [et al.].

Format:

Book

Author/Creator:

Sørensen, H. (Hilmer)

Contributor:

Royal Society of Chemistry (Great Britain)

Sørensen, H. (Hilmer)

Series:

RSC Food Analysis Monographs

RSC food analysis monographs

Language:

English

Subjects (All):

Chromatographic analysis.

Food--Analysis.

Food.

Capillary electrophoresis.

Food adulteration and inspection.

Physical Description:

1 online resource (489 pages)

Edition:

1st ed.

Place of Publication:

Cambridge : Royal Society of Chemistry, 1999.

Language Note:

English

Summary:

Chromatography and Capillary Electrophoresis in Food Analysis describes chromatographic and electrophoretic principles and procedures for analyses of various amphiphilic and hydrophilic biomolecules, particularly for food analysis. Providing basic information, including general sample preparation, the book then goes on to describe individual analytical methods and exemplify the strategy and methodologies employed for the analyses. The theory necessary to understand the methods and interpretation of results is also included, as are numerous detailed instructions on experiments. Tables, figures and references are included to give a complete picture. Chromatography and Capillary Electrophoresis in Food Analysis will be especially valuable for students and more experienced researchers interested in analysis of natural products, both inside and outside the field of food chemistry.

Contents:

Chromatography And Capillary Electrophoresis In Food Analysis

Contents

Chapter 1 General Aspects of Experimental Biochemistry

1 Introduction

2 Quantities, Symbols, and Units

3 Basic Mathematics and Statistics

4 Laboratory Safety

5 Recording and Reporting Laboratory Results

6 Selected General and Specific Literature

Chapter 2 Buffers and Micelles

2 Protolytic Activity, Acids, and Bases

3 Activity Coefficients and Ionic Strength

4 Electrolytes and Ampholytes

5 Buffer Solutions and Buffer Capacity

6 Preparation of Buffers

7 Selection of Buffers

8 Organic Solvents as Modifiers of Aqueous Solutions

9 Amphipathic Molecules and Micelles in Aqueous Solution

10 Selected General and Specific Literature

Chapter 3 Binding, Association, Dissociation, and Kinetics

2 Binding Forces - Position of Equilibrium

3 Specificity of Proteins/Enzymes Towards Ligands and Antinutrients

4 Analysis of Binding Experiments

5 Selected General and Specific Literature

Chapter 4 Extraction of Native Low-Mr and High-Mr Biomolecules

2 Extraction of Low-Mr Biomolecules

3 Amphipathic Membrane Constituents

4 Dialysis

5 Ultrafiltration

6 Centrifugation

7 Selected General and Specific Literature

Chapter 5 Spectroscopy and Detection Methods

2 Atomic Spectroscopy

3 UV-Vis Spectroscopy

4 Colorimetry

5 Fluorimetry

6 Diode-array Detection

7 Infrared Spectroscopy (IR)

8 Nuclear Magnetic Resonance (NMR)

9 Mass Spectrometry

Chapter 6 Liquid Chromatography

2 Separation of Analytes between the Two Phases in LC

3 Surface Tension, Osmotic Pressure, Viscosity, Frictional Coefficient, and Diffusion

4 Basic Concepts in Liquid Chromatography.

5 Paper and Thin-layer Chromatography

6 Permeation- or Size-exclusion Chromatography

7 Affinity Chromatography

8 Hydrophobic Interaction Chromatography

9 Solid Phase Extractions and Reversed Phase Chromatography

Chapter 7 Ion-exchange Chromatography

2 Ion-exchanger Materials

3 Choice of Ion-exchanger

4 Regeneration of Ion-exchangers

5 Packing of Ion-exchange Columns and Sample Application

6 Group Separation of Low-Mr Compounds

7 Column Chromatographic Separation of Low-Mr Compounds

8 Column Chromatographic Separation of High-Mr Compounds

9 Flash Chromatography

10 Chromatofocusing

11 Selected General and Specific Literature

Chapter 8 High-performance Liquid Chromatography and Fast Polymer Liquid Chromatography

2 Instrumentation

3 Columns and Column Materials

4 Liquid Chromatography Principles including Ion-pair Reversed-phase Chromatography and Chiral Chromatography

5 Applications of HPLC/FPLC

Chapter 9 Electrophoresis

2 Electro-osmosis, Stern Layer, and Zeta Potential

3 Zone Electrophoresis

4 Moving Boundary Electrophoresis - Isotachophoresis

5 Specialized Electrophoretic Techniques

6 Detection and Recovery

Chapter 10 High-performance Capillary Electrophoresis

2 Basic Principles

3 Instrumentation

4 Selected Modes of HPCE Operation and Examples of Applications

5 Parameters of Analysis Affecting Separation in HPCE

6 Development of a HPCE Method of Analysis

7 Conclusion

8 Selected General and Specific Literature

Chapter 11 Analytical Determination of Low-Mr Compounds

2 Inorganic Ions and Elemental Analyses.

3 Low-Mr Organic Compounds with Positive Net Charge, Alkaloids and Biogenic Amines

4 Ampholytes, Amino Acids, Peptides, and Heteroaromatics

5 Carboxylates, Phosphates, Sulfonates, and Sulfates3

6 Low-Mr Compounds without Protolytically Active Groups. Carbohydrates, Glycosides, Esters

7 Special Groups of Bioactive Compounds

8 Conclusion

9 Selected General and Specific Literature

Chapter 12 Protein Purification and Analysis

2 Proteins in Food Matrices

3 Handling of Protein Fractions

4 Strategy for Protein Purification

5 Sample Preparation

6 Group Separation

7 High Resolution Techniques

8 Methods of Protein Analyses

9 Selected Examples of Protein Purification Procedures

Chapter 13 Immunochemical Techniques

2 Antibodies

3 Immunochemical Methods of Analyses

4 Immunoaffinity Chromatography

Chapter 14 Analysis of Dietary Fibre

2 Composition of DF

3 Gravimetric Methods of Analyses

4 Chromatographic Methods of Analyses

5 Further Characterization of DF

6 Conclusion

Appendix Supercritical Fluid Extraction (SFE) and Supercritical Fluid Chromatography (SFC)

2 Theory

3 SFE

4 SFC

Subject Index.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9781847550521

1847550525

OCLC:

465689736