SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
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)
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 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: doctoral
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Schulzová Věra doc. Dr. Ing.
Hrbek Vojtěch Ing. Ph.D.
Interchangeability : D323016
Z//Is interchangeable with: AP323002
Annotation -
Last update: Schulzová Věra doc. Dr. Ing. (24.05.2018)
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.
Aim of the course -
Last update: Pátková Vlasta (18.05.2018)

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

Literature -
Last update: Schulzová Věra doc. Dr. Ing. (28.05.2018)

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

Learning resources -
Last update: Pátková Vlasta (18.05.2018)

http://web.vscht.cz/schulzov

Teaching methods -
Last update: Schulzová Věra doc. Dr. Ing. (19.07.2018)

Teaching lecturers, student presentations - case studies

Requirements to the exam -
Last update: Vlčková Martina Ing. (19.07.2018)

None

Syllabus -
Last update: Schulzová Věra doc. Dr. Ing. (24.05.2018)

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

Entry requirements -
Last update: Schulzová Věra doc. Dr. Ing. (14.06.2018)

they are not

Registration requirements -
Last update: Vlčková Martina Ing. (19.07.2018)

None

Course completion requirements -
Last update: Schulzová Věra doc. Dr. Ing. (14.06.2018)

written examination

oral exam

project presentation and discussion

Coursework assessment
Form Significance
Regular attendance 5
Defense of an individual project 30
Examination test 50
Oral examination 15

 
VŠCHT Praha