PerkinElmer
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Flexar LC

Meet the HPLC system you can count on day after day. For routine analyses, it simply streamlines your processes with easy, trouble-free operation while delivering reliable results every time.

Part Number N2910402
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Detail Information

The need for high performance and reliability are a given for labs that run samples on liquid chromatography instruments. In addition, there are increased efficiency and testing demands across all types of labs that run routine analyses. That makes our proven, rugged and reliable Flexar HPLC system the perfect choice when you need fast cycle times, reproducibility and low carryover. With its elegant streamlined interface, our Flexar LC is easy to use and simplifies your day-to-day processes so you can focus on your applications. Flexar LC provides two chromatography data system (CDS) options, the powerfully easy-to use Chromera® CDS software or TotalChrom® for either single workstation or enterprise-wide control and regulatory compliance.

It’s easy to design precisely the Flexar HPLC system you need for fast, sensitive performance that enables reliable, repeatable sample testing you can count on.

Specifications

Model Name Quaternary Pump

Configurations

System Components
Description Part Number

Pumps

Binary Pump

Quaternary Pump

 

N2910401

N2910402

Autosamplers

Standard Autosampler

Peltier Autosampler

 

N2930660

N2030661

Ovens

Standard Column Oven

Peltier Column Oven

 

N2601681

N2601680

Detectors

UV/Vis Detector

PDA Plus Detector

 

N2920014

N2950010

Resources, Events & More
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Application Note

Analysis of Cannabinoids in Hemp Seed Oils by HPLC Using PDA Detection

In this application, we describe a technique for the monitoring of six cannabinoids, including THC and CBD, in hemp seed oil by HPLC with PDA detection.

PDF 1 MB
Analysis of Capsaicin and Dihydrocapsaicin in Chili Peppers Using the PerkinElmer Altus HPLC System with PDA Detection

Capsaicinoids are the compounds that produce the pungency, aroma and flavor of chili peppers. The two most abundant capsaicinoids in chili peppers are capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) and dihydrocapsaicin. Combined, these two make up close to 90% of the most pungent varieties of capsaicinoids, with capsaisin making up about 71%. The capsaicin content of peppers is one of the parameters that determine their commercial quality. The amount of capsaicin can vary, depending on the light intensity and temperature at which the plant is grown, the age of the fruit, and the position of the fruit in the plant. Besides their widespread uses in foods, capsaicinoids are increasingly being used as the active component in pharmaceuticals and have been used as an analgesic against arthritis pain and inflammation. They have also been reported to be active against neurogenic inflammation (as in pepper sprays) and have shown protective effects against high cholesterol levels and obesity. Considering the increased use of capsaicinoids in both foods and pharmaceuticals, there is an increasing demand for their accurate quantitation as part of monitoring the quality of chili peppers. In this regard, this application focuses on the extraction, HPLC separation and quantitation of capsaisin and dihydrocapsaicin in two store-bought chili pepper powders.

PDF 719 KB
Analysis of Organic Acids in Fruit Juices by HPLC and UV Detection

In food, organic acids, such as malic, ascorbic and citric acids, originate from natural biochemical processes or are added as preservatives, acidulants and/or stabilizers. Organic acids contribute to the sensory properties of foods and beverages by providing both taste and aroma. In particular, citric acid is widely used in soft drinks to provide the sour citrus taste. The monitoring of these organic acids is essential for quality control during the processing of juices and related products, as well as for evaluating juice authenticity and purity. In addition, the use of organic acids in foods and beverages is regulated in many countries, though regulations vary widely. This application note presents a simple and robust HPLC method for the analysis of organic acids typically found in store-bought fruit juices.

PDF 1 MB
Analysis of Phenolic Antioxidants in Edible Oil/Shortening Using the PerkinElmer Altus UPLC System with PDA Detection

Phenolic antioxidants are commonly used in food to prevent the oxidation of oils. Oxidized oil and fats cause foul odor and rancidity in food products, which is a major cause for concern to the food industry. Globally, regulations vary, but current maximum allowable levels are as low as 100 µg/g (100 ppm). This application note presents a UHPLC method for the analysis of the ten most common phenolic antioxidants that may be found in such products.

PDF 639 KB
Analysis of Steviol Glycosides

With an emphasis on decreasing calorie intake, more and more individuals are focusing on lowering their sugar consumption from foods and beverages. In response to this, food/beverage manufacturers are now introducing the highly touted sugar substitute rebaudioside A (Reb A), in place of all or most of the sugar in certain foods and beverages.,

PDF 2 MB
PAHs in Surface Water by PDA and Fluorescence Detection Application Note

Heightened awareness of polycyclic aromatic hydrocarbons (PAHs) has become prevalent due to urban background levels found in surface water, soil, air, cosmetics and food. They are generated by the combustion of fossil fuels and are always found as a mixture of individual compounds that differ in behavior, environmental distribution, and their effect on biological systems. PAHs encompass a wide molecular weight range, differing based on their physical, chemical, and biological characteristics. PAHs in surface water result from a variety of sources including residential, industrial and commercial outlets, streets and parking lots, and atmospheric fallout. In this application, via a spiking experiment, we explore the levels at which PAHs in surface water can be monitored by UHPLC with a sub-2 µm particle sized column combined with photo diode array (PDA) and fluorescence (FL) detection.,

PDF 1 MB
Qualitative and Quantitative Analysis of Water-Soluble B Vitamins by HPLC PDA in Various Multivitamin Tablets

The food industry routinely fortifies many foods with vitamins to enhance their nutritional value and to help with deficiencies in dietary requirements. However, to meet legal requirements, the manufacturers must label their products in accordance to the specific regulations pertaining to the country in which the products are sold and consumed. In 2009, the United States Pharmacopeial Convention introduced the USP Dietary Supplements Compendium (DSC) – an industry directed resource, including regulatory guidance and reference tools. In the U.S., the Food and Drug Administration (FDA) regulates all dietary supplement products and manufacturing practices under 21 CFR (Code of Federal Regulation), Part 111. In Europe, the main EU legislation for vitamins and minerals in food supplements is Directive 2002/46/EC. Considering the above, this application focused on providing a robust chromatographic method for the separation of eight water-soluble B vitamins in vitamin supplement tablets using HPLC with photodiode array (PDA) detection.

PDF 1 MB
The Analysis of Lactic and Acetic Acids in Sour Beers by HPLC with PDA Detection

This work pursued an effective, efficient and robust HPLC method for the quantitative analysis of lactic and acetic acid in beers by HPLC with PDA detection.

PDF 1 MB
The Analysis of a Broad Range of Organic Acids by HPLC with UV Detection

This application brief provides a routine and reproducible method for the HPLC analysis of 11 organic acids commonly found in juices and other beverages, focusing especially on the relatively higher molecular weight acids.

PDF 987 KB

Brochure

Cannabis Testing Solutions Brochure

Learn more about our various testing methods and applications for cannabis analyses by reading through our Cannabis Testing brochure.

PDF 9 MB
QSight Triple Quadrupole LC/MS/MS

Whether you’re a lab manager or a bench chemist, you know firsthand how things are changing quickly in food and environmental analysis. And your lab needs to change to keep pace.

PDF 8 MB