This document discusses four main analytical instrument techniques used in food chemical composition analysis: gas chromatography (GC), high performance liquid chromatography (HPLC), differential scanning calorimeter (DSC), and ultraviolet-visible spectrophotometer. It provides an overview of each technique, including their aims and uses in food analysis. GC is used to separate and analyze compounds that can be vaporized, HPLC separates mixtures using liquid mobile and stationary phases, DSC measures heat flows during material transitions, and UV-VIS spectrophotometry determines substance identities and concentrations by measuring light absorption.

1. Instrument or Experimental Technique
Used In Food
Chemical Composition Analysis
Prepared By :
Holem H. Rasul Balaky December/2015

2. OUT LINE
1. Analytical Instrument Techniques Used In Food
chemistry
2. Types of Instrumental Methods
A. Gas chromatography
B. High Performance Liquid Chromatography
C. Differential Scanning Calorimeter
D. Ultra Violet visible spectrophotometer

3. GC HPLC DSC
UV/VIS
Spectrophotometric

4. Analytical Instrument Chemistry deals with methods for determining
the chemical food composition of samples.
Qualitative Analysis (identification) provides information about the
identity of species or functional groups in the sample (an analyze can
be identified).
Quantitative Analysis provides numerical information of analyte
(quantitative the exact amount or concentration).
1. Analytical Instrument Techniques Used In Food
chemistry

5. 2.Types of Instrumental Methods
1) Gas chromatography
2) High Performance Liquid Chromatography
3) Differential Scanning Calorimeter
4) Ultra Violet visible spectrophotometer

6. A. Gas chromatography (GC) :
is used widely in applications involving food analysis.
Typical applications pertain to the quantitative and/or
qualitative analysis of Food composition, natural products,
Food additives, flavor and aroma components, a variety of
transformation products, and contaminants, such as
pesticides, fumigants, environmental pollutants, natural
toxins, veterinary drugs, and packaging materials.

7. The basic aim with GC is :
1.Used for separating and analyzing compounds that can be
vaporized without decomposition. (separating the
compounds in a mixture is carried out between a liquid
stationary phase and a gas mobile phase)
2.To separating the different components of a mixture (the
relative amounts of such components can also be
determined).
3.In some situations, GC may help in identifying a compound.
In preparative chromatography,
4.can be used to prepare pure compounds from a mixture.

8. Figure: Techniques Instrumentation of GC

9. B. High Performance Liquid Chromatography (HPLC)
is one of the most widely used techniques for
identification, quantification and purification of mixtures of
organic compounds. Also is used in biochemistry ,analytical
chemistry and food analysis to identify, quantify and purify
the individual components of a mixture.
In HPLC, as in all chromatographic methods,
components of a mixture are partitioned between an
adsorbent (the stationary phase) and a solvent (the mobile
phase).

10. The Important aim for HPLC is :
oused to separate, identify, and quantify each
component in a mixture.
oIt relies on pumps to pass a pressurized liquid
solvent containing the sample mixture through a
column filled with a solid adsorbent material.

11. Figure: Techniques Instrumentation of HPLC

12. C. Differential Scanning Calorimeter (DSC)
It is measures the temperatures and heat flows associated
with transitions in materials as a function of time and
temperature in a controlled atmosphere.
is a fundamental tool in thermal analysis. It can be used in
many industries – from pharmaceuticals and polymers, to
nonmaterial's and food products, paper, printing,
manufacturing, agriculture, semiconductors, and electronics.

13. The aim of this instrument DSC is :
1.Oxidative induction period of an oil or fat.
2.Determine the thermal stability of a material.
3.Determine the reaction kinetics of a material
4.Oxidation temperature and oxidation energy.
5.Determine the melting behavior of complex organic
materials, both temperatures and enthalpies of melting
6.can be used to determine purity of a material.
7.used to Crystallization and melting temperatures and phase
transition energies for inorganic compounds.

14. Figure: Techniques Instrumentation of HPLC

15. D) Ultra Violet visible spectrophotometer
It is the most widely used analytical methods in the world
today. These techniques are useful in determining both the
identity of unknown substances and their concentration in
solution.
Also one of the most frequently employed technique in
pharmaceutical analysis. It involves measuring the amount of
ultraviolet or visible radiation absorbed by a substance in
solution. Instrument which measure the ratio, or function of
ratio, of the intensity of two beams of light in the U.V-Visible
region are called Ultraviolet-Visible spectrophotometers.

16. The aim of UV/VIS Spectrophotometric is :
1. to determine the extent of absorption of various
wavelengths of visible light by a given solution is
commonly known as colorimetric.
1. to determine concentrations of various chemicals which
can give colors either directly or after addition of some
other chemicals

17. Light
source
Monochromator
Prism
Light’s
band
Cuvette
sample
container
Photocell
Slit
Wavelength
selector
Photometer
or detector
Collimator
λ1
λ2
λ3
λ4
Figure: Techniques Instrumentation of HPLC