In the present work, the developed coupling has been applied tothe analysis of some native tomato samples. Due to the complexityof these specimens some peaks have not been identified. In thecase of the HPLC–ICP-AES coupling this fact is not relevant, becausefor the purpose of discriminating different varieties it is possible toquantify, in terms of carbon concentration, the content of an un-known compound and to compare it among the different varietiesof tomatoes.
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