17620 version 3 Page 1 of 3

Explain basic principles of chromatography and applications of HPLC techniques in the dairy industry
Level Credits Purpose 4 6 People credited with the unit standard are able to explain basic principles of chromatography separation and explain specific applications of HPLC chromatography separation techniques in the dairy industry. Dairy Manufacturing Dairy Laboratory Methodology Registered 25 November 2000 26 January 2007 31 December 2011 Open. Evaluation of documentation and visit by NZQA and industry. New Zealand Industry Training Organisation 0022

Subfield Domain Status Status date Date version published Planned review date Entry information Accreditation

Standard setting body (SSB)

Accreditation and Moderation Action Plan (AMAP) reference

This AMAP can be accessed at http://www.nzqa.govt.nz/framework/search/index.do. Special notes HPLC in this unit standard refers to High Performance Liquid Chromatography.

Elements and performance criteria

New Zealand Qualifications Authority 2013

17620 version 3 Page 2 of 3 Element 1 Explain basic principles of chromatography separation in the dairy industry. Performance criteria 1.1 Chromatography separation is explained in terms of type and relevant applications. Range types may include but are not limited to gas chromatography, HPLC, thin layer chromatography, size exclusion chromatography, gel permeation chromatography. Evidence is required for a minimum of two types.

1.2

Chromatography separation is explained in terms of accurate interpretation of data and avoidance of limitations, and the assessment of systems suitability. Range interpretation and avoidance of limitations isomers, related compounds; systems suitability height equivalent theoretical plate count, resolution, plate symmetry.

1.3

Chromatography equipment components are explained in terms of essential and practical requirements for accurate analysis. Range essential requirements polarity, flow rate, pressure; practical requirements waste processing, elution, gradient elution, ambient versus elevated oven temperature.

1.4

Methods used for signal measurement are identified and explained in terms of limiting factors in the conversion of signals to quantifiable results. Range methods of signal measurement ultraviolet/visible, flame ionisation, spectro flurometric, electron capture; limiting factors symmetry, superposition, retention times, resolution.

1.5 1.6

The use of internal standards is explained in terms of purpose and interpretation of variance. Column structure is explained in terms of separation and causes and remedies of common problems. Range separation mechanism, reverse phase, normal phase; common problems back pressure, variable pressure, dead volumes, column wear.

New Zealand Qualifications Authority 2013

17620 version 3 Page 3 of 3 Element 2 Explain specific applications of HPLC chromatography separation techniques in the dairy industry. Performance criteria 2.1 HPLC applications are explained in terms of fit with, and result variations from, traditional methods. Range 2.2 2.3 applications may include but are not limited to vitamin analysis, lactose analysis.

HPLC separation is explained in terms of the need to clean up milk component matrices. HPLC separation and analysis is explained in terms of commonalties and differences in procedure and detection for fat soluble versus water soluble vitamins. HPLC separation and analysis of lactose is explained in terms of identification and correction of profile variations between product batches.

2.4

Please note Providers must be accredited by the Qualifications Authority, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment. Industry Training Organisations must be accredited by the Qualifications Authority before they can register credits from assessment against unit standards. Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards. Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements. Comments on this unit standard Please contact the New Zealand Industry Training Organisation mail@nzito.co.nz if you wish to suggest changes to the content of this unit standard.

New Zealand Qualifications Authority 2013