Development of three food analysis and chemistry experiments using high performance liquid chromatography and atomic absorption spectrophotometry for csun food science students

Includes bibliographical references (pages 22-25)The purpose of this project was to develop three Food Analysis and Chemistry experiments for Food Science students at California State University, Northridge (CSUN), using available analytical instruments such as High Performance Liquid Chromatography (HPLC) and Atomic Absorption Spectrophotometry (AAS). The HPLC experiments include determination of capsaicinoids in peppers, and determination of coumarin in ground cinnamon. The AAS instrument was used to determine the amount of lead in vinegar. The proposed experiments will provide CSUN Food Science students with necessary analytical laboratory skills to succeed in their future careers. ??