Porovnat metody
Prohlédněte si vybrané metody vedle sebe; řádky, které se liší, jsou zvýrazněny.
| Kjeldahlova metoda× | HPLC× | |
|---|---|---|
| Obor | Věda o potravinách | Věda o potravinách |
| Rodina | Process / pipeline | Process / pipeline |
| Rok vzniku≠ | 1883 | 1970 |
| Tvůrce≠ | Johan Kjeldahl | Csaba Horváth |
| Typ≠ | Nitrogen Quantification | Separation and Quantification Technique |
| Původní zdroj≠ | Kjeldahl, J. G. C. T. (1883). Neue Methode zur Bestimmung des Stickstoffs in organischen Körpern. Zeitschrift für Analytische Chemie, 22, 366-383. link ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| Další názvy≠ | Kjeldahl nitrogen determination | HPLC, high-pressure liquid chromatography |
| Příbuzné | 3 | 3 |
| Shrnutí≠ | The Kjeldahl Method is a classical analytical procedure for determining the total nitrogen content of food products, developed by Johan Kjeldahl in 1883. By measuring total nitrogen and applying a conversion factor specific to the food type, the method indirectly determines crude protein content. Kjeldahl remains the official standard method for protein determination in foods, nutraceuticals, and animal feeds worldwide. | High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy. |
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