Course detail

Analytical chemistry of natural products II

FCH-MC_ACPL2Acad. year: 2023/2024

The course deals with techniques of sample preparation for analysis and describes in detail modern instrumental techniques for the analysis of natural substances.

Language of instruction


Number of ECTS credits


Mode of study

Not applicable.

Entry knowledge

Knowledge in the field of qualitative and quantitative analysis, especially instrumental chemistry and general analytical chemistry, is assumed. Furthermore, the discipline builds primarily on the knowledge gained in biochemistry and microbiology.

Rules for evaluation and completion of the course

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions. Minimum of 50 points from total of 100 is required to pass the exam


The aim of the course is to classify, connect and develop knowledge in the fields of biology, biochemistry, inorganic, organic and analytical chemistry in order to obtain complete information about the structure and properties of natural substances and to select a suitable procedure for obtaining natural substances of suitable quality and designing a suitable method for analysis of natural substances.
After passing this course, the student acguires the overview of food production problems. Modern methods of sample preparation and principles of analytical methods used in food analysis are also part of this overview. Methods are assessed with respect to their use and advantages and disadvantages for particular kinds of important analytes.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Králová B., Fukal L., Rauch P., Ruml T.: Bioanalytické metody, VŠCHT Praha 2001. (CS)
Crouch, Stanley; West, Donald; Holler, F; Skoog, Douglas A.. Analytická chemie, VSCHT Praha, 2021, ISBN: 978-80-7592-043-0 (CS)

Recommended reading

Pico Y.: Food toxicants analysis: Techniques, strategies and development. Elsevier, Amsterdam 2007. (EN)
Nollet, L.M. L., Siddiqi, K. S: Fingerprinting techniques in food authentication and traceability, CRC Press, 2019, ISBN 9781138197671 (EN)


Classification of course in study plans

  • Programme NPCP_CHPL Master's, 1. year of study, summer semester, compulsory
  • Programme NKCP_CHPL Master's, 1. year of study, summer semester, compulsory

Type of course unit



26 hours, optionally

Teacher / Lecturer


1. Introduction to the study
2. DNA analysis for the identification of animal / plant substances
3. Bioanalytical methods
4. Spectroscopy I
5. Spectroscopy II
6. Separation Methods I
7. Separation Methods II
8. Analysis of allergens, enzyme analysis
9. Food Authenticity I
10. Food Authenticity II
11. Analysis of contaminants in food
12. Practical part

Guided consultation in combined form of studies

26 hours, optionally

Teacher / Lecturer