HPLC (High Performance Liquid Chromatography)
High Performance Liquid Chromatography
Japanese: HPLC（高速液体クロマトグラフィー）
An analytical instrument for separating and quantifying components in liquids. Essential for analyzing non-volatile compounds like amino acids, organic acids, and sugars.
HPLC is an analytical instrument that separates and quantifies components in liquid samples under high pressure. While GC-MS handles volatile compounds, HPLC analyzes non-volatile dissolved components—amino acids, organic acids, sugars.
In miso quality evaluation, HPLC is indispensable for compositional analysis of free amino acids. It precisely quantifies how much glutamic acid, aspartic acid, leucine, and others are present. Organic acid composition (lactic acid, acetic acid, succinic acid) is similarly analyzable.
At which aging stage does each amino acid increase? HPLC data provides the numerical basis for reading miso's 'flavor blueprint.' Advances in analytical instruments push scientific understanding of fermentation forward step by step.