Applications of HPLC in the Hydrocarbon Processing Industry

High performance liquid chromatography (HPLC) is very popular and widely used in the pharmaceutical industry but it also has wide applications in the Food Industry.

High-performance liquid chromatography (HPLC) is used increasingly in the analysis of food samples to separate and detect additives and contaminants. State-of-the-art HPLC equipment can automate HPLC separations in the Food Industry, using automatic samplers, injectors, a variety of suitable detectors, micro-processor controlled analytical conditions and software for data evaluations. The ability to inject large sample amounts, up to 2ml per injection, makes HPLC a very sensitive analysis technique. The non-destructive detection techniques typical used in HPLC systems also enable the collection of fractions for further analysis.

Some of the common applications of HPLC in the Food Industry include:

  • Food Additives: colorants, sweeteners, flavours, preservatives, antioxidants, and acidulants
  • Drug Residues in Food : Tetracyclines
  • Pesticide Residues: carbamates and glyphosate
  • Mycotoxins: aflatoxins, ochratoxin A
  • Fats and Oils: Fatty acids, triglycerides
  • Vitamins: Water and fat soluble, tocopherols
  • Carbohydrates: Sugars
  • Proteins: Amino Acids and peptides
  • Polyaromatic Hydrocarbons (PAHs) in grilled/smoked food products

Below are some instrument conditions and typical chromatograms of some of these applications:

  1. Preservatives in White Wine and Salad Dressing

  1. Aflatoxins Analysis

 3. Sugars in Lemonade

  1. Water Soluble Vitamins

For further information on the use of HPLC in the Food Industry, please contact us at [email protected]

 Chromatograms: courtesy of Agilent Technologies

Posted by Muyiwa Adebola

[email protected], [email protected]


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