A series of new derivatized cyclodextrins have been developed for use as chiral stationary phases in capillary gas chromatography. As a result, a large number of the enantiomeric components in food and beverage products can be resolved relatively quickly and easily. The study focuses on compounds other than amino acids (e.g., malic acid, lactic acid, tartaric acid, esters, alcohols, lactone flavors or fragrances, and so on). The ability to separate and quantitate enantiomers at low levels should be useful for detecting adulterated products, for evaluating fermentation processes, and for the accurate characterization of enantiomeric flavor components, growth regulators, pesticides, and herbicides as well as their chiral environmental degradation products and metabolites. © 1990, American Chemical Society. All rights reserved.
D. W. Armstrong et al., "Relevance Of Enantiomeric Separations In Food And Beverage Analyses," Journal of Agricultural and Food Chemistry, vol. 38, no. 8, pp. 1674 - 1677, American Chemical Society, Jan 1990.
The definitive version is available at https://doi.org/10.1021/jf00098a010
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01 Jan 1990