I want to analyze the various nutrients presented in the food compound by using a chemical/analytical method that shows the best results with less or no changes.
The aim of the study is to compare the various food nutrient contents in a laboratory.
Dear Fashim
What you ask is very difficult. Roughly estimating the content of macronutrients like protein fat and carbohydrates may be possible using spectrofotometric technics like UV or IR after simple dissolving / extraction / filtration techniques.
However, analyzing micronutrients like vitamins or specific fatty acids, which are present at much lower concentration, will need a more complicated sample preparation that is often destructive for other components than the analyte of interest.
What is the reason that you want to analyse without any change of the sample. Or do you mean something else writing "with less or no changes" ?
Maybe you can start by reading
Chapter handbook of food analysis
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