Activities Techniques employed Research Projects
The activities of the Analytical-Food Chemistry Division are centered mainly in:
– Characterization and testing methods of citrus derivatives.
– Studies of the volatile fraction of the essential oils by GC and GC/MS.
– Studies of non-volatile fraction of the essential oils by analytical and preparative HPLC, HPLC/MS, OPLC, and SFC.
– Study of the enantiomeric distribution of the components of the essential oils by HPLC and HRGC with chiral columns.
– Use of supercritical fluids for obtaining a high quality flavoring.
– Study of the volatile fraction of juice and wine by SPME and GC/MS.
– Studies on the volatile fraction of citrus essential oils and essential oils from aromatic plants by GC and GC/MS.
– Studies on oils of aromatic plants of exotic origin.
– Isolation of essential oils through mixed media.
– Development of a multi-dimensional gas chromatography system for the analysis of complex matrices.
– Development of analytical methods for analysis by fast GC of complex samples.
High resolution gas chromatography (HRGC)
– Gas chromatography/mass spectrometry (HRGC/MS)
– Multidimensional Gas Chromatography (MDGC)
– Multidimensional Gas Chromatography/Mass Spectrometry (MDGC/MS)
– Gas Chromatography/Fourier Transform Infrared spectroscopy (GC/FTIR)
– Comprehensive GC (GCxGC)
– High performance liquid chromatography (HPLC)
– Liquid chromatography/mass spectrometry (HPLC/MS)
– Liquid Chromatography/Gas Chromatography/UV-Vis spectroscopy (HPLC/HRGC/UV-Vis)
– High performance liquid chromatography temperature (SH-HPLC)
– Comprehensive Liquid Chromatography (LCxLC)
– Planar Chromatography under pressure (OPTLC)
– Solid phase microextraction (SPME)
– Supercritical Extraction and Chromatography (SFC and SFE)