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Gas chromatography of carbohydrates in food

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Principles and Applications of Gas Chromatography in Food Analysis

Part of the book series: Ellis Horwood Series in Food Science and Technology ((EHSFST))

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Abstract

The first report on the analysis of carbohydrates by GC (gas chromatography) appeared in the literature in 1958 but it was the application of the trimethylsilylation technique to carbohydrates by Sweeley and co-workers (1963) that initiated the rapid development of work in this field. GC became the leading technique for the analysis of carbohydrates in foods until the mid 1970s when HPLC (high-performance liquid chromatography) began to dominate. Although the convenience and rapidity of most HPLC-based procedures presently make this technique the preferred one for the determination of carbohydrates in foods, GC still offers advantages for a number of applications and should continue to serve as a valuable analytical tool for those food technologists in carbohydrates.

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  1. Allan G. W. Bradbury
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  1. Department of Food Science and Technology, University of Reading, UK

    Michael H. Gordon

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Bradbury, A.G.W. (1990). Gas chromatography of carbohydrates in food. In: Gordon, M.H. (eds) Principles and Applications of Gas Chromatography in Food Analysis. Ellis Horwood Series in Food Science and Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0681-8_4

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