Analysis of Coffee and Coffee Products by HPLC for the Determination of Natural Components and Harmful Contamination

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Analysis of Coffee and Coffee Products by HPLC for the Determination of Natural Components and Harmful Contamination

机译：HPLC分析咖啡和咖啡产品中的天然成分和有害污染物

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In this application we demonstrate the analysis of coffee and coffee products according to DIN methods. The performance of the analysis is shown for linearity, limit of detection (LOD), limit of quantification (LOQ), retention time, and area precision. The performance is also shown for solvent-saver columns with 2.7 μm superficially porous particles.

机译：在此应用程序中，我们演示了根据DIN方法对咖啡和咖啡产品进行的分析。显示了线性，检测限（LOD），定量限（LOQ），保留时间和面积精度的分析性能。还显示了具有2.7μm表面多孔颗粒的溶剂节约型色谱柱的性能。

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《LC GC North America 》 |2014年第2suppla期| 共2页
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Agilent Technologies;
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正文语种 eng
中图分类分析化学 ;
关键词
detection; precision; application;

机译：检测;精度;应用;

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1. Analysis of Coffee and Coffee Products by HPLC for the Determination of Natural Components and Harmful Contamination [J] . Agilent Technologies LC GC North America . 2014 ,第2Suppla期

机译：HPLC分析咖啡和咖啡产品中的天然成分和有害污染物
2. Information rich chromatographic separations of natural samples: The analysis of antioxidants in coffee using post column derivatisation and the CUPRAC assay on narrow bore reaction flow HPLC columns [J] . Microchemical Journal: Devoted to the Application of Microtechniques in all Branches of Science . 2020 ,第期

机译：信息丰富的自然样品色谱分离：使用柱衍生术后咖啡抗氧化剂的分析及窄孔反应流动HPLC柱上的Cuprac测定
3. Determination of chlorogenic acid, polyphenols and antioxidants in green coffee by thin‐layer chromatography, effect‐directed analysis and dot blot – comparison to HPLC and spectrophotometry methods [J] . Choma Irena Maria, Olszowy Ma?gorzata, Studziński Marek, Journal of separation science. . 2019 ,第8期

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4. Metabolomic profiling of coffees using UHPLC-QTOF LC/MS and multivariate analysis tool [C] . Akio Hayashi, Hirokazu Sawada American Society for Mass Spectrometry Conference on Mass Spectrometry and Allied Topics . 2011

机译：使用UHPLC-QTOF LC / MS和多变量分析工具的咖啡代谢物分析
5. The Canadian coffee consumer: Understanding consumer preferences for Fair Trade coffee products. [D] . Northey, James A. 2007

机译：加拿大咖啡消费者：了解消费者对公平贸易咖啡产品的偏好。
6. Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide [O] . Amaia Iriondo-DeHond, Ana Sofía Elizondo, Maite Iriondo-DeHond, 2020

机译：在新型咖啡卡斯卡拉饮料中评估健康有害的美拉德反应产物：黑色素和丙烯酰胺
7. Determination of Biologically Active Substances in Roasted Coffees Using a Diode-Array HPLC System [O] . Mayumi MINAMISAWA, Shoichiro YOSHIDA, Nobuharu TAKAI 2004

机译：使用二极管阵列HPLC系统测定烘焙咖啡中的生物活性物质
8. The Determination of the Volatile Components of Foodstuffs. III. Coffee Aroma [R] . Sullivan, J. H., Robertson, D. H., Merritt, C. 1959

机译：食品挥发性成分的测定。 III。咖啡香气

Analysis of Coffee and Coffee Products by HPLC for the Determination of Natural Components and Harmful Contamination

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