Natural Product Analysis
Chromatographic, spectrometric and electrophoretic methods, familiar from the analysis of food, are likewise used to analyze the metabolic performance of cells, and the substrate and reaction specificity of enzymes. Existing methods may require modification for the purpose. A thin film high vacuum method allows the analysis of flavours from lipidic matrices (meat, nuts, cocoa, chicken eggs). Numerous problems in analyzing volatile flavours (foaming, partition coefficients) can be solved by thermo-desorption coupled to GC-MS or GC-HRMS. The isolation and characterization of enzymes benefits from activity (de)staining reactions and from preparative IEF and SDS-PAGE methods. Isoelectric fractionated foaming offers an up-scalable tool for the production of active enzymes in high purity, if the structural features are suitable.