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PubMed · 754597

[High-performance liquid-liquid chromatography in beverage analysis].

J Bricout·Y Koziet·B de Carpentrie
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Abstract

Liquid liquid chromatography was performed with columns packed with stationary phases chemically bonded to silica microparticules. These columns show a high efficiency and are used very easily. Flavouring compounds like aromatic aldehydes which have a low volatility were analyzed in brandy using a polar phase alkylnitrile. Sapid substances like amarogentin in Gentiana lutea or glyryrrhizin in Glycyrrhiza glabra were determined by reversed phase chromatography. Finally ionizable substances like synthetic dyes can be analyzed by paired ion chromatography witha non polar stationary phase.

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AldehydesBeveragesChromatography, LiquidFlavoring AgentsFood Coloring AgentsTime FactorsEnglish AbstractJournal Article

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J Bricout, Y Koziet, B de Carpentrie. 1978. [High-performance liquid-liquid chromatography in beverage analysis].. https://pubmed.ncbi.nlm.nih.gov/754597/

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