Hydrophilic interaction liquid chromatography in food analysis

被引：113

作者：

Bernal, Jose ^{[1
]}

Ares, Ana M. ^{[1
]}

Pol, Jaroslav ^{[2
]}

Wiedmer, Susanne K. ^{[3
]}

机构：

[1] Univ Valladolid, Analyt Chem Grp, IU CINQUIMA, E-47071 Valladolid, Spain

[2] Thermo Fisher Sci, Prague 10000 10, Czech Republic

[3] Univ Helsinki, Dept Chem, Analyt Chem Lab, FIN-00014 Helsinki, Finland

来源：

JOURNAL OF CHROMATOGRAPHY A | 2011年 / 1218卷 / 42期

关键词：

HILIC; Mechanism; Stationary phases; Food; Applications; TANDEM MASS-SPECTROMETRY; SOLID-PHASE EXTRACTION; GAMMA-AMINOBUTYRIC-ACID; SAXITOXIN ANALOGS; MELAMINE RESIDUES; POLAR COMPOUNDS; TRACE ANALYSIS; CYANURIC ACID; MILK POWDER; SEPARATION;

D O I：

10.1016/j.chroma.2011.05.004

中图分类号：

Q5 [生物化学];

学科分类号：

070307 [化学生物学];

摘要：

The use of hydrophilic interaction liquid chromatography (HILIC) in food analysis in the last decade is reviewed. The HILIC mechanism is briefly discussed, but main emphasis is put on the use of HILIC for separation of different food matrices. The food matrices are divided into food of animal origin and related products, vegetables, fruits and related compounds, and other food-related matrices. A list on important applications is provided for each category including experimental conditions and a brief summary of the results. The 100 references included will provide the reader a comprehensive overview and insight into HILIC applications to food analysis. (C) 2011 Elsevier B.V. All rights reserved.

引用

收藏

页码：7438 / 7452

页数：15

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