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Food and Feed
Techniques > HPTLC and TLC > Food and Feed
HPTLC is an excellent technique for analysing food products and ingredients due to its ability to deal with a diverse range of complex matrices. Analysis of food products and ingredients usually involves time consuming and complicated sample preparation and extraction before analysis can begin. As HPTLC is performed on a single use plate, a lot of these matrices can be dealt with by separation on the plate, minimising the amount of time spent on sample preparation. Multiple samples can be run at the same time and the plate is the disposed of after the analysis is complete. So in comparision to other analytical techniques; there is no risk of damage to analytical system, no extra clean-up and more efficient sample turnaround. CAMAG instrumental HPTLC systems are versatile and sensitive enough to achieve identification and quantification of contaminants, adulterants and impurities such as; mycotoxins, antibiotics and pesticide residues. HPTLC is being used within the food and feed industry for quality control, authenticity, additive and impurity testing as well as monitoring of pesticides and packaging extractables and leachables.
Example case study from CAMAG: QUATITATIVE DETERMINATION OF STEVIOL GLYCOSIDES
The case study demonstrates a rapid characterization of Stevia formulations by a selective derivatization of steviol glycosides and additionally, it shows the concept of confirming identity of the different steviol glycosides by coupling with mass spectrometry.
Often chromatographic techniques require a time and cost intensive sample preparation step. In many cases HPTLC allows the analysis of samples after a minimal sample preparation (e.g. dissolving) in combination with the separation of several samples side by side. Quantification of the separated compounds is possible by densitometry using CAMAG’s TLC Scanner. In addition, the identity can be proven by eluting the spot of interest using CAMAG’s TLC-MS Interface and coupling it to any mass spectrometer.