Capillary electrophoresis-mass spectrometry-based approaches for food analysis and food metabolomics

被引：4

作者：

Castro-Puyana, Maria ^{[1
,2
]}

Marina, Maria L. ^{[1
,2
]}

机构：

[1] Univ Alcala, Dept Quim Analit Quim Fis Ingn Quim, Ctra Madrid Barcelona Km 33-600, Alcala De Henares 28871, Madrid, Spain

[2] Univ Alcala, Inst Invest Quim Andres M Del Rio, Ctra Madrid Barcelona Km 33-600, Alcala De Henares 28871, Madrid, Spain

来源：

CURRENT OPINION IN FOOD SCIENCE | 2023年 / 54卷

关键词：

D O I：

10.1016/j.cofs.2023.101088

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nowadays, there is a clear and growing demand for innovative analytical methods capable to provide reliable information of food components that allows not only to ensure the safety and quality of foods but also to reveal food-health associations. In this context, capillary electrophoresis coupled to mass spectrometry (CE-MS) is particularly useful in the analysis of polar and charged compounds. This review article aims to provide a critical overview of the most remarkable advances on the use of CE-MS-based approaches to assess different aspects of Food Science, including food quality and traceability, food safety, and food-health interactions. Besides, the most recent hardware and software developments are also discussed.

引用

页数：12

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