Green Chromatography and Related Techniques

2019 ◽  
pp. 241-298 ◽  
Author(s):  
Alshymaa A. Aly ◽  
Tadeusz Górecki
Keyword(s):  
Green Chromatography

Green chromatography for the analysis of foods of animal origin

2016 ◽  
Vol 80 ◽  
pp. 517-530 ◽  
Author(s):  
Sergio Armenta ◽  
Miguel de la Guardia
Keyword(s):  
Animal Origin ◽  
Green Chromatography

Industrial application of green chromatography—I. Separation and analysis of niacinamide in skincare creams using pure water as the mobile phase

Talanta ◽  
2011 ◽  
Vol 84 (1) ◽  
pp. 169-174 ◽  
Author(s):  
Yu Yang ◽  
Zackary Strickland ◽  
Brahmam Kapalavavi ◽  
Ronita Marple ◽  
Chris Gamsky
Keyword(s):  
Industrial Application ◽  
Mobile Phase ◽  
Pure Water ◽  
Green Chromatography

Determination of octopamine, synephrine and tyramine in Citrus herbs by ionic liquid improved ‘green’ chromatography

2006 ◽  
Vol 1125 (2) ◽  
pp. 182-188 ◽  
Author(s):  
Fei Tang ◽  
Liang Tao ◽  
Xubiao Luo ◽  
Li Ding ◽  
Manli Guo ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Green Chromatography

Green chromatography

2013 ◽  
Vol 1307 ◽  
pp. 1-20 ◽  
Author(s):  
Justyna Płotka ◽  
Marek Tobiszewski ◽  
Anna Maria Sulej ◽  
Magdalena Kupska ◽  
Tadeusz Górecki ◽  
...  
Keyword(s):  
Green Chromatography

GREEN CHROMATOGRAPHY

2007 ◽  
Vol 85 (43) ◽  
pp. 49-50 ◽  
Author(s):  
STEPHEN K. RITTER
Keyword(s):  
Green Chromatography

Development and validation of green chromatography for the determination of anthocyanins in haskap berry, mulberry and blackberry

2017 ◽  
Vol 9 (17) ◽  
pp. 2535-2545 ◽  
Author(s):  
Jun Sang ◽  
Qun Ma ◽  
Cui-qin Li
Keyword(s):  
Aqueous Solution ◽  
Hydroxy Acid ◽  
Mobile Phase ◽  
Acid Aqueous Solution ◽  
Green Chromatography ◽  
Development And Validation

This study was aimed at developing and validating a green HPLC-DAD method to determine anthocyanins using ethanol and an alpha-hydroxy acid aqueous solution as a mobile phase.

Chromatographic methods for determination of pork biochemical indicators

2020 ◽  
Vol 1 (8) ◽  
pp. 71-77
Author(s):  
N. V. Bogolyubova ◽  
◽  
O. A. Voronina ◽  
S. Yu. Zaytsev ◽  
◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nutrient Content ◽  
Reversed Phase ◽  
Chiral Chromatography ◽  
Chromatographic Methods ◽  
Green Chromatography ◽  
Multidimensional Hplc ◽  
Porous Sorbents

The study of the qualitative composition of the muscle tissue of animals is necessary in connection with the influence of the nutrient content on the technological, taste and dietary properties of meat. The major known changes in the biochemical parameters of the animal tissues are in the content of amino acids and fatty acids, etc. The aim of the work was to compare different chromatographic methods and to identify the most effective of them for the determination of fatty acids and amino acids in pig meat. The following HPLC methods are known for analyzing food products: ultra-HPLC, «hydrophilic» chromatography, two-dimensional and multidimensional HPLC methods, chiral chromatography, express chromatography, capillary HPLC, nano-HPLC, micellar HPLC, HPLC on monolithic columns, HPLC on surface porous sorbents, immunochromatographic methods, green chromatography, high-temperature HPLC. The most common methods for the determination of amino acids and fatty acids are reversed-phase and cation-exchange HPLC.

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