Uporaba separacijskih tehnik pri dolocanju aditivov v hrani.
1994
Kordis Krapez M. | Stancar A.
Interest into our food quality has caused an increase in number of required analyses in order to estimate content of specific components in food. This analyses are performed on samples with high component as well as trace analyses. Separation techniques are the most important methods, that deliver reliable information on specific food product. They allow us qualitative and quantitative estimation of different ingredients also in highly complex samples. Their main advantage is separation of inspected component from its matrix and thus highly reduces possible errors due to matrix interferences, known from spectroscopical and titrational techniques. In presented paper a brief overview of separation techniques is shown, with angle to most popular ones from routine labs for additive monitoring. This techniques include liquid chromatography and gas chromatography and recently introduced capillary electrophoresis.
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