SubjectsSubjects(version: 956)
Course, academic year 2023/2024
  

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Liquid chromatography in Analysis of Foods and Natural Products - P323002
Title: Kapalinová chromatografie v analýze potravin a přírodních produktů
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: summer
Points: summer s.:0
E-Credits: summer s.:0
Examination process: summer s.:
Hours per week, examination: summer s.:3/0, other [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Schulzová Věra doc. Dr. Ing.
Hrbek Vojtěch doc. Ing. Ph.D.
Is interchangeable with: AP323002
Annotation -
The course is focused on principles of liquid chromatography compound separation, especially for column and mobile phase selection, and the strategy of choosing a suitable detection. Attention is paid to the setting and optimization of chromatographic conditions, the development and validation of liquid chromatography analytical methods is discussed in detail. The individual issues that the user may encounter and their solutions are discussed using specific examples. Attention is focused on the use of liquid chromatography in food and natural product analysis monitoring of nutritionally important and biologically active compounds, the specifics of residual analysis are presented.
Last update: Schulzová Věra (24.05.2018)
Aim of the course -

Students will be able to:

  • Understand the basic principles of liquid chromatography
  • Optimize the separation and detection conditions
  • Applied HPLC technique for detection of natural food components and contaminants

Last update: Pátková Vlasta (18.05.2018)
Literature -

R: Otles S. (ed.): Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, e-zdroje VŠCHT; ISBN 9781420045666

R: LC-GC, http://www.chromatographyonline.com

A: Wrolstad R.E. et al. Handbook of Food Analytical Chemistry, Wiley, 2005, e-zdroj VŠCHT; ISBN 9780471663782

A: Food Analytical Methods, elektronický časopis, Springer, e-zdroj VŠCHT; ISSN 1936-976X

A: Troubleshooting HPLC systems, A bench manual, Sadek PC, Wiley, 2000, ISBN 0-471-17834-9

A: Food Analysis by HPLC, Second Edition, Leo M.L. Nollet, CRC Press, 2000, ISBN 082478460X, 9780824784607

A: Practical HPLC Method Development, Lloyd R. Snyder, Wiley, 2011, ISBN 0-471-00703-X

A: LC/MS a practical users guide, M. C. McMaster, Wiley, 2005, ISBN 13987-0-471-65531-2

A: Pitfalls and Errors of HPLC in Pictures, Third Edition, Veronika R. Meyer, 2006, ISBN 3-527-31377-X, https://download.e-bookshelf.de/download/0003/7214/07/L-G-0003721407-0002367262.pdf

A: Journal of Chromatography, ISSN: 0021-9673, https://www.journals.elsevier.com/journal-of-chromatography-a/

A: Basic Liquid Chromatography, http://hplc.chem.shu.edu/NEW/HPLC_Book/

A: HPLC portal, http://www.hplcweb.com/

A: Useful chromatography links - LC Resources, http://www.lcresources.com/resources/reslinks.html

A: Introduction to HPLC, Dr. John Dolan and Dr. Dennis Saunders, e-Learning programs, http://www.academysavant.com/elearning/elearnHPLC.htm

Last update: Schulzová Věra (28.05.2018)
Learning resources -

http://web.vscht.cz/schulzov

Last update: Pátková Vlasta (18.05.2018)
Teaching methods -

Teaching lecturers, student presentations - case studies

Last update: Schulzová Věra (19.07.2018)
Requirements to the exam -

None

Last update: Vlčková Martina (19.07.2018)
Syllabus -

1. Principles of liquid chromatography compound separation, basic relations

2. Analytical columns selection and properties

3. Mobile phases selection and their properties

4. A strategy for detector selecting

5. Setting and optimization of chromatographic conditions

6. Development and validation of analytical methods using liquid chromatography

7. Troubleshooting and common problems in liquid chromatography

8. The use of liquid chromatography in food and natural product analysis monitoring of nutritionally important and biologically active compounds

9. Specifics of residual analysis

10. Troubleshooting: specific cases and methods of solving problems in liquid chromatography

11. Presentation of case studies, discussion and evaluation

Last update: Schulzová Věra (24.05.2018)
Entry requirements -

they are not

Last update: Schulzová Věra (14.06.2018)
Registration requirements -

None

Last update: Vlčková Martina (19.07.2018)
Course completion requirements -

written examination

oral exam

project presentation and discussion

Last update: Schulzová Věra (14.06.2018)
 
VŠCHT Praha