After successful completion of the course, students are able to  solve analytical questions in the area of vegetable raw materials by means of usual chromatographic methods like gas-, high performance liquid- and thin-layer chromatography.

Beside other methods chromatography is suitable for the characterization of natural products. The basic principles of plate thin-layer chromatography (TLC), Cromarod-TLC with flame ionization detector (FID), Capillary gaschromatography (CGC) with FID, electron capture detector (ECD), nitrogen-phosphorus detector (NPD) and mass detector (MS) as well as high-pressure liquid chromatography (HPLC) with UV-, refractive index (RI)-, and light scattering detector (LSD) will be presented with selected examples of quality control in foodstuffs, examination of natural products, analysis of organic components in plants and archaeometric problems. Furthermore the student gets direct in contact with these instruments in the form of special applications.

Gas-, high pressure liquid- and thin-layer Chromatography

Discussion of an example presented in the LVA