Abstract
Chromatography has many applications for analysis of various foods components. It differs from other methods of separation in that a wide variety of materials, equipment, and techniques can be used. This chapter focuses on the principles of chromatography, as background information for the detailed principles and application of high-performance liquid chromatography (HPLC) and gas chromatography (GC) covered in Chap. 13 and 14, respectively. This chapter gives the basics of chromatography as a separation method based on the partitioning of a solute between a mobile phase and a stationary phase. Based on the physicochemical characteristics of the analyte and the availability of instrumentation, a chromatographic system is chosen to separate, identify and quantify the analyte. Chromatographic modes include adsorption, partition, hydrophobic interaction, ion exchange, affinity, and size exclusion chromatography. Factors to be considered when developing a separation include mobile phase variables, as well as column efficiency, selectivity, and capacity. Following detection, a chromatogram provides both qualitative and quantitative information via retention time and peak area data.
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