6533b7cffe1ef96bd125805a

RESEARCH PRODUCT

Review: Applications of HPLC–MS for food analysis

Vita Di StefanoGiuseppe AvelloneDavid BongiornoV CunsoloV MuccilliS SforzaA DossenaL DrahosK. Vékey

subject

Mass spectrometry HPLC–MS Food analysis Pesticides Wine Flavonoids Glycoproteins

description

HPLC–MS applications in the agrifood sector are among the fastest developing fields in science and industry. The present tutorial mini-review briefly describes this analytical methodology: HPLC, UHPLC, nano-HPLC on one hand, mass spectrometry (MS) and tandem mass spectrometry (MS/MS) on the other hand. Analytical results are grouped together based on the type of chemicals analyzed (lipids, carbohydrates, glycoproteins, vitamins, flavonoids, mycotoxins, pesticides, allergens and food additives). Results are also shown for various types of food (ham, cheese, milk, cereals, olive oil and wines). Although it is not an exhaustive list, it illustrates the main current directions of applications. Finally, one of the most important features, the characterization of food quality (including problems of authentication and adulteration) is discussed, together with a future outlook on future directions.

yearjournalcountryeditionlanguage
2012-01-01
10.1016/j.chroma.2012.04.023http://hdl.handle.net/10447/78433