345
although this may reduce the sensitivity of the method. Spectral interferences in
mass spectrometry are much rarer and mostly often occur as isobaric interferences
(oxides, double-charged ions, etc.). On the other hand, the effect of the analysis
matrix is much more significant in MS-ICP than in AES-ICP, which is minimized.
11.7.2 Applied Chromatography
Chromatography is a general term applied to a wide variety of separation techniques based on the partitioning or distribution of a sample (solute) between a moving or mobile phase and a fixed or stationary phase. Chromatography may be viewed
as a series of equilibrations between the mobile and stationary phase. The relative
interaction of a solute with these two phases is described by the partition (K) or
distribution (D) coefficient (ratio of concentration of solute in stationary phase to
concentration of solute in mobile phase). Stationary phase in chromatography is a
solid phase or a liquid phase coated on the surface of a solid phase. Mobile phase
flowing over the stationary phase is a gaseous or liquid phase. If mobile phase is
liquid, it is termed as liquid chromatography (LC), and if it is gas, then it is called
gas chromatography (GC). Gas chromatography is applied for gases and mixtures
of volatile liquids and solid material. Liquid chromatography is used especially for
thermal unstable and nonvolatile samples (Snyder et al. 2009).
Liquid chromatography (LC) is a physical separation technique for trace analysis. It is based on the interaction of an analyte with a stationary phase (column with
particles) and a mobile phase (liquid eluent or a mixture of eluents). There are several liquid chromatography techniques applied in food analysis, namely, paper chromatography, thin layer chromatography (TLC) (both of these techniques may be
referred to as planar chromatography), and column liquid chromatography, all of
which involve a liquid mobile phase and either a solid or a liquid stationary phase.
However, the physical form of the stationary phase is quite different in each case.
High-performance liquid chromatography (HPLC) is one of several chromatographic methods for the separation and analysis of chemical mixtures. This technique is exceptional in terms of the following characteristics:
• Almost universal applicability, few samples are excluded from the possibility of
HPLC separation.
• Remarkable assay precision (±0.5% or better in many cases).
• A wide range of equipment, columns, and other materials is commercially available, allowing the use of HPLC for almost every application.
• Most laboratories that deal with a need for analyzing chemical mixtures are
equipped for HPLC.
• It is often the first choice of technique (Snyder et al. 2009).
High-performance liquid chromatography (HPLC) has been significantly
improved in terms of selectivity and resolution of mixture components. This was
achieved by applying a column filled with a stationary phase composed of spherical
11 Chemical Composition and Nutritional Properties of Functional Food
although this may reduce the sensitivity of the method. Spectral interferences in
mass spectrometry are much rarer and mostly often occur as isobaric interferences
(oxides, double-charged ions, etc.). On the other hand, the effect of the analysis
matrix is much more significant in MS-ICP than in AES-ICP, which is minimized.
11.7.2 Applied Chromatography
Chromatography is a general term applied to a wide variety of separation techniques based on the partitioning or distribution of a sample (solute) between a moving or mobile phase and a fixed or stationary phase. Chromatography may be viewed
as a series of equilibrations between the mobile and stationary phase. The relative
interaction of a solute with these two phases is described by the partition (K) or
distribution (D) coefficient (ratio of concentration of solute in stationary phase to
concentration of solute in mobile phase). Stationary phase in chromatography is a
solid phase or a liquid phase coated on the surface of a solid phase. Mobile phase
flowing over the stationary phase is a gaseous or liquid phase. If mobile phase is
liquid, it is termed as liquid chromatography (LC), and if it is gas, then it is called
gas chromatography (GC). Gas chromatography is applied for gases and mixtures
of volatile liquids and solid material. Liquid chromatography is used especially for
thermal unstable and nonvolatile samples (Snyder et al. 2009).
Liquid chromatography (LC) is a physical separation technique for trace analysis. It is based on the interaction of an analyte with a stationary phase (column with
particles) and a mobile phase (liquid eluent or a mixture of eluents). There are several liquid chromatography techniques applied in food analysis, namely, paper chromatography, thin layer chromatography (TLC) (both of these techniques may be
referred to as planar chromatography), and column liquid chromatography, all of
which involve a liquid mobile phase and either a solid or a liquid stationary phase.
However, the physical form of the stationary phase is quite different in each case.
High-performance liquid chromatography (HPLC) is one of several chromatographic methods for the separation and analysis of chemical mixtures. This technique is exceptional in terms of the following characteristics:
• Almost universal applicability, few samples are excluded from the possibility of
HPLC separation.
• Remarkable assay precision (±0.5% or better in many cases).
• A wide range of equipment, columns, and other materials is commercially available, allowing the use of HPLC for almost every application.
• Most laboratories that deal with a need for analyzing chemical mixtures are
equipped for HPLC.
• It is often the first choice of technique (Snyder et al. 2009).
High-performance liquid chromatography (HPLC) has been significantly
improved in terms of selectivity and resolution of mixture components. This was
achieved by applying a column filled with a stationary phase composed of spherical
11 Chemical Composition and Nutritional Properties of Functional Food