Jesús Lozano-Sánchez, Isabel Borrás-Linares, Agnes Sass-Kiss, Antonio Segura-

Carretero,
Chapter 13 - Chromatographic Technique: High-Performance Liquid Chromatography
(HPLC),
Editor(s): Da-Wen Sun,
Modern Techniques for Food Authentication (Second Edition),
Academic Press,
2018,
Pages 459-526,
ISBN 9780128142646,
https://doi.org/10.1016/B978-0-12-814264-6.00013-X.
(http://www.sciencedirect.com/science/article/pii/B978012814264600013X)
Abstract: High-performance liquid chromatography (HPLC) is a separation technique,
which can be applied to analyze compounds of different samples. Depending on the
nature, chemical structure, and molecular weight of the analytes, it is possible to
select the type of HPLC. In this sense, different kinds of HPLC have emerged to
allow qualitative and quantitative information regarding individual components of
the sample under study. The knowledge of these kinds of components is the basis to
detect manipulations and fraudulence for profiteering, evading the law set in the
interest of food authenticity. The aim of this chapter is to describe HPLC
principles and different methods as a tool for the qualitative and/or quantitative
identification of the components present in a specific sample which could be use as
fingerprints in the authentication process.
Keywords: Principles of liquid chromatography; HPLC instrumentation; Food
adulteration; Geographical origin; Authenticity