FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

KRZYSZTOF KOŁODZIEJCZYK

Title

Functional features and choice criteria of HPLC detectors used in food components analysis

Abstract

Review of HPLC detectors used in food components analysis, meant for beginning analyst. The principles of operation and basic properties of spectrophotometric UV-Vis, refractive index (RI), electrochemical, fluorescence, and mass detectors with criteria of choice for particular analysis are discussed. The examples of HPLC analysis of food components are given.

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