Abstract

In this chapter, we will discuss the use of High Temperature Liquid Chromatography (HTLC) to carry out food analysis. Attention will be paid to the coupling of this separation technique to an Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES). As regards the determination of maltose, it has been traditionally carried out through High Performance Liquid Chromatography (HPLC) coupled to several detectors such as refractometric index (RI) and Visible-Ultraviolet detector (VIS-UV). Additional detectors have been applied to the sugar determination such as the Evaporative Light Scattering Detector (ELSD), with good results. Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES) has been used as a HPLC detector providing information of both organic as well as inorganic compounds in food samples. The High Temperature Liquid Chromatography Inductively Coupled Plasma Atomic Emission Spectrometer (HTLC-ICP-AES) hyphenation is thus interesting because of the shortening in retention times, with the concomitant reduction in the cost of the analysis. All these points are commented in the present chapter together with selected applications in which maltose has been determined in food samples.

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