This is the second blog post in the series of posts on the advantages of our newly introduced Capillary Ion chromatography (IC) in water analysis, pharmaceutical applications, and food testing market. Our application lab in Sunnyvale has been very busy updating some of the existing IC methods on capillary IC and we recently released a number of these application notes for a number of different markets.
The key benefit of Capillary IC is that it helps chemists save time, labor, and reduce operating cost, while increasing the productivity and reproducibility of ion analysis. How? Since the system operates at such low flow rates (~10 µl/min), it is practical to operate a Capillary IC 24/7, so the system is ready to run samples at any time! Also, the Eluent Generator module is able to produce eluent automatically from deionized water for up to 18 months under continuous operation, making gradient separations as easy as isocratic.
Here are three recently released application briefs for the analysis of juices and coffee using Capillary IC.
Like what you are learning?
- Application Brief 127, Determination of Carbohydrates in Fruit Juice Using Capillary High-Performance Anion-Exchange Chromatography (downloadable PDF) describes the analysis of glucose, fructose, and sucrose in fruit juices using high-performance anion-exchange chromatography, pulsed amperometric detection, and an electrolytically generated potassium hydroxide eluent.
- Application Brief 137, Determination of Inorganic and Organic Acids in Apple and Orange Juice Samples Using Capillary IC (downloadable PDF) describes how organic acid profiles can be used to identify juice products and identify adulteration by other juices. The capillary IC system is designed to run continuously, saving time spent on equilibrating and recalibration typically needed after each start-up, making this system ideal for dedicated analyses such as juice profiling.
- Application Brief 135, Determination of Anions and Organic Acids in Brewed Coffee Samples Using Capillary IC (downloadable PDF) describes the separation of inorganic anions and organic acid anions in caffeinated and decaffeinated brewed coffee samples within 20 min using a capillary IC system. This analysis is designed to monitor coffee maturation, ensure coffee bean quality, and to determine extent of adulteration in purchased beans.
You might be interested in reading up on our newly released Capillary Fast IC columns that facilitate separations up to 4 times faster than conventional columns.
Let us know if you are using capillary IC in your analytical work in the comments box below. Also, don’t forget to add any questions or comments you might have regarding this application. Our experts will be pleased to answer your questions.