Review: Applications of HPLC–MS for food analysis

Vita Di Stefano, David Bongiorno, Giuseppe Avellone, László Drahos, Vincenzo Cunsolo, Stefano Sforza, Arnaldo Dossena, Károly Vékey, Vera Muccilli

Risultato della ricerca: Articlepeer review

117 Citazioni (Scopus)

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.
Lingua originaleEnglish
pagine (da-a)74-85
Numero di pagine12
RivistaJournal of Chromatography A
Volume1259
Stato di pubblicazionePublished - 2012

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

Fingerprint Entra nei temi di ricerca di 'Review: Applications of HPLC–MS for food analysis'. Insieme formano una fingerprint unica.

Cita questo