Shimadzu High Performance Liquid Chromatograph (HPLC)

Lab provides High Performance Liquid Chromatography (HPLC) and separations laboratory capabilities for advanced and routine analysis. Liquid chromatography allows for selective and highly sensitive detection of trace and molecular-species (Polyphenols, Anthocyanins; Glycosides; Flavonoids; Carotenoids, Amino acids, Organic acid and Glycols, etc.)

HPLC detectors: • Fluorescence detector RF-20A xs; • Diod array detector (DAD) SPD-M40.

Nexera series Pump: LC-40D (max. pressure 44 MPa) Column oven: CTO-40S (temperature control range is (ambient - 10)°C to 85°C; control precision is ± 0.1°C) System controller: SLC-40 Autosampler: SIL-40 (injection volume 0,1-100 µL; 1.5 mL sample vial; 54 vials per plate, 3 plates); no temperature control Degasing unit: DGU-405 (5-channels, maximum operating flowrate of 10 ml/min)

Other possible tests:

• High Speed Analysis of Organic Acids;
• Alliin in Garlic;
• Catechins in Green Tea;
• Resveratrol in Wine;
• Phenolic Acids;
• α -Acids and β -Acids in Hops;
• Iso-α-Acids and α-Acids in Beer;
• Lycopene and β-Carotene in Tomato;
• Cyanidin-3-Glucoside in Black Soybeans;
• Capsaicinoids in Spices;
• Isothiocyanates and Sinigrin;
• Isoflavones in Soy;
• Flavonoids in Ginkgo Biloba Extract;
• Ginkgolic Acids in Ginkgo Biloba Extract;
• Gingerol and Shogaol in Ginger;
• Flavanones in Citrus Juice;
• Ginsenosides in Ginseng;
• Lutein and Zeaxanthin (Carotenoid Assessment);
• Benzoic Acid and Sorbic Acid;
• Natamycin in Cheese;
• Ascorbic Acid and Erythorbic Acid;
• Tocopherols;
• Simultaneous Determination of Sweeteners in Food;
• Artificial Colorings;
• Curcumin in Turmeric;
• Sudan Dyes in Foods