HPLC e preparazione del campione
作者： Sabrina Moret , Giorgia Purcaro
DOI: 10.1007/978-88-470-5738-8_10
关键词:
摘要: La maggior parte dei metodi di analisi per il controllo qualita degli alimenti si avvale tecniche cromatografiche ad alta efficienza separativa, quali la gascromatografia capillare (HRGC, high resolution gas chromatography) e cromatografia liquida alte prestazioni (HPLC, performance liquid chromatography). Soprattutto nell’analisi contaminanti in tracce, determinazione analitica deve essere preceduta da un’adeguata preparazione del campione, grado isolare gli analiti interesse dalla matrice alimentare eliminando i componenti che potrebbero interferire finale.
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