Application of preparative HPLC in the chemical analysis of food ingredients

Summary

Three examples are described for the application of preparative HPLC in food chemistry: isolation of the β-tocopherol fraction from an oily tocopherol mixture, purification of a vitamin D containing extract from instant chocolate powder for further confirmation by mass spectrometry and quantitative determination of vitamin D₃, and purification and fraction of an aflatoxin-containing extract from a peanut sample followed by mass spectrometric analysis of the individual fractions containing aflatoxins B₁, B₂, G₁, and G₂. The preparation of samples, the preparative and quantitative HPLC chromatograms as well as the chemical ionization mass spectra of the compounds isolated from the extracts by means of preparative HPLC are described.