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Aus der Analytik sind die HPLC und ihre “jüngere Schwester”, die Kapillarelektrophorese, heute nicht mehr wegzudenken. Beide Methoden stehen und fallen aber mit der Qualität und Eignung der eingesetzten Säulen. Dem aktuellen Stand der Säulentechnologie ist diese Marktübersicht gewidmet.

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SummaryGelling agents based on polysaccharides have become extremely important in the food industry. As more and more products like soups and sauces have become available in lyophilized form, thickeners have to be added to give a controlled consistency to the finished meal. A capillary electrophoretic method has been developed to investigate the monosaccharide composition of hydrolyzed thickeners. 2-Aminoanthracene was used as a derivatization reagent to allow sensitive fluorescence detection. This system was applied to a set of standard thickeners as well as to food samples.