Summary
High pressure liquid chromatography (HPLC) is becoming widely accepted as an invaluable technique for the analysis of many food components. In many instances HPLC methods have replaced laborious analyses and, in general, the chromatographic methods are more specific and precise, coupled with a significant reduction in analysis times.
A number of articles, e.g. Battaglia (1977), Rapp & Ziegler (1975), Wildanger (1975a) and Saxby (1978a,b), have been written reviewing the applications of HPLC to food analysis, but these have not covered the literature comprehensively. This is attempted here, preceded by a brief description of the methodology and instrumentation of HPLC.