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RESEARCH PRODUCT
Applications of liquid chromatography-mass spectrometry for food analysis.
Vita Di StefanoVincenzo CunsoloArnaldo DossenaKároly VékeyDavid BongiornoGiuseppe AvelloneVera MuccilliLászló DrahosStefano Sforzasubject
Winefood.ingredientChromatographyChemistryFood additiveOrganic Chemistryfood and beveragesGeneral MedicineMass spectrometryTandem mass spectrometryBiochemistryHigh-performance liquid chromatographyFood AnalysisMass SpectrometryAnalytical ChemistryfoodLiquid chromatography–mass spectrometryFood qualityChromatography High Pressure LiquidFood Analysisdescription
Abstract 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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-10-01 | Journal of chromatography. A |