色譜法在食品科學與技術的應用
Chromatography in Food Science and Technology
By Tibor Cserhati, Esther Forgacs
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Publisher: CRC
Number Of Pages: 568
Publication Date: 1999-06-25
ISBN-10 / ASIN: 1566767490
ISBN-13 / EAN: 9781566767491
Binding: Hardcover
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Product Description:
oCompilation and evaluation of the newest applications of chromatography for
food science and technologyoEnumeration of chromatographic methods and critical
discussion of resultsThis book presents a unique collection of up-to-date
chromatographic methods for the separation and quantitative determination of
carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and
flavor compounds in a wide variety of foods and food products. Chromatography in
Food Science and Technology presents a concise evaluation of existing
chromatographic methods used for many food and food product macro and
microcomponents. Chromatographic methods are compiled according to the character
of the food components to be separated.The book's chapters deal separately with
the different classes of food components, presenting both gas and liquid
chromatographic methods used for their determination, and discussing the
advantages and disadvantages of each.Unlike other references, Chromatography in
Food Science and Technology is entirely devoted to the use of chromatography for
food analysis, and focuses on practical, food-related examples. It treats the
theoretical aspects of chromatography briefly, to the degree that the
information helps the use and development of new analytical methods for the
separation of any kind of food components.
Contents
Theory and practice of chromatography
Gas chromatography
Liquid chromatography
Thin-layer chromatography
High performance liquid chromatography
Capillary electrophoresis
Macrocomponents in foods
Separation of carbohydrates
Mono- and disaccharides
Oligo- and polysaccharides, decomposition products
Separation of lipids
Fatty acids
Triglycerides
Steroids
Other lipoid compounds
Separation of amino acids, amines, peptides and proteins
Amino acids
Anions
Microcomponents in foods
Vitamins and provitamins
Miscellaneous bioactive microcomponents
Aroma and flavor components
Color pigments
Separation of food additives
Gas-liquid chromatography
Thin-layer chromatography
High performance liquid chromatography
Capillary zone electrophoresis and micellar electrokinetic capillary
chromatography
