Sample Preparation for HPLC Analysis of Confectionery

Like all foodstuff, confectionery is subjected to strict quality controls. Parameters of interest are, for example, nutritional value, moisture or fat content, or the quantification of particular ingredients, such as vitamins or alkaloids. Typically, chromatographic methods like High Performance Liquid Chromatography (HPLC) are used to analyze food samples. Most analytical methods only require a few milligram or gram of sample; the previous size reduction/homogenization process ensures that the small analysis sample is representative of the entire laboratory sample, thus allowing for reproducible results. Moreover, homogenized samples show a much better extraction behavior.

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Verder Scientific - Science for Solids

The Scientific Division of the family owned VERDER Group sets standards in high-tech equipment for quality control, research and development of solid matter. The fields of activity cover sample preparation of solids as well as analyzing technologies.

Our well-known brands have served research institutions, analytical laboratories as well as manufacturing companies in quality control and process applications for many decades with ever more sophisticated and reliable products which offer the solution to their individual task.

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