Food analysis on silica‐bound HPLC phases

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Abstract
HPLC analysis of food on various silica bonded phases has been described. Technical and theoretical aspects of the materials such as normal‐, reverse‐, ion‐exchange‐, affinity‐, chiral‐, size‐exclusion‐, and ion‐phases have been discussed. Special problems such as mobile phase or solvent‐selection, selectivity and mechanisms of resolution on these bonded phases have been mentioned. Application of various bonded materials such as amino, cyano, diol, amino‐cyano, C‐18, C‐8, anion‐exchangers, strong and weak‐cation exchangers, chiral and enzyme bound affinity phases to analyze and determine food components such as carbohydrates, food colors and pigments, flavors, proteins, vitamins and toxins has been described.