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- Posts: 1
- Joined: Thu Dec 23, 2004 11:12 pm
- Location: Canada
I have read many of the posted comments and am very impressed with this bulletin board in the quality of the resonses and the high levels of knowledge and experience many of you have with HPLC separations. This question is directed to anyone who specializes in food analysis using HPLC.
Is it possible to complete a series of HPLC runs to determine the composition of a food item without using traditional proximate analysis techniques (eg. Soxhlet for fat, Kheldahl for protein, etc.)?
I don't think this is possible, or it may depend on the type of food being analyzed. I know that it can be used supplementally with proximate analysis techniques to give more detailed information such as the relative amount of fatty acids of the Soxhlet extracted fat, the relative amount of minerals present in the ash content, the types of sugars in the food, and the breakdown of amino acids from the proteins, etc.
What are the limitations to this food analysis by HPLC? And if anyone knows, what would be an excellent resource for further investigation in the use of HPLC for food analysis?
Thank you,
Bruce Manion