Análisis comparativo de tres herramientas de caracterización e identificación (HPLC, AA e IR) de compuestos en productos lácteos, sus principales usos y aplicaciones para el control de calidad. Una revisión básica

Abstract

It is common to use testing techniques to ensure the development of safe foods. Chemical analyzes in dairy products and their derivatives are useful to establish and maintain the quality of foods and to guarantee their safety. For this reason, the main objective of this study was to analyze the applications and general uses of the tools for the characterization and identification of organic compounds in food, emphasizing their contribution to food safety. The tools analyzed during the development of the work were: Infrared Spectroscopy (IR), High-Definition Chromatography (HPLC) and Atomic Absorption (AA). The literature review methodology used compiles information from various sources on the subject, to argue the importance of using these techniques in the dairy industry. The results assert that infrared spectroscopy has a wide application in the measurement of the effectiveness in industrial processes of product quality control. At the same time, they affirm that high resolution liquid chromatography is one of the most used methods in the dairy industry for the quantification of components and the quality control of milk as raw material, as well as the evaluation of safety and quality. nutritional value of its derivatives; without ruling out infrared chromatography as a useful tool to analyze the chemical composition (macronutrients) of dairy products and, finally, they suggest Atomic Absorption Spectroscopy as the best tool in the determination of heavy metals.