Analysis of carbohydrates and glycoconjugates in food by CE and HPLC

Abstract In this chapter, different high-performance liquid chromatography (HPLC) and capillary electrophoresis (CE) methodologies applied in foods are discussed. Due to the complex structure of food matrices, the chapter is focused on those food categories, based on the Codex Alimentarius classification, where carbohydrates play an important technological or nutritional role. The chapter aims to inform readers about instrumental techniques and modifications of known HPLC and CE methods to improve the separation, quantification, and detection of sugars and their derivatives. In addition, it covers many applications to different types of foods and drinks to assist readers with a critical selection of HPLC and CE methods for analyzing carbohydrates based on the food sample and final purpose.