Analysis of milk with liquid chromatography-mass spectrometry: a review

被引：9
|
作者：
Imperiale, Sebastian [1 ]
Morozova, Ksenia [1 ]
Ferrentino, Giovanna [1 ]
Scampicchio, Matteo [1 ]
机构：
[1] Free Univ Bolzano Bozen, Fac Sci & Technol, Piazza Univ 5, I-39100 Bolzano, Italy
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2023年 / 249卷 / 04期
关键词：
Milk; Lipidomics; Proteomics; Metabolomics; HRMS; LC-MS; FAT GLOBULE-MEMBRANE; EVAPORATIVE LIGHT-SCATTERING; BUBALUS-BUBALIS COLOSTRUM; BOVINE-MILK; BREAST-MILK; PROTEOMIC ANALYSIS; LIPID EXTRACTION; ACID-COMPOSITION; DAIRY-PRODUCTS; GOAT MILK;
D O I：
10.1007/s00217-022-04197-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
As a widely consumed foodstuff, milk and dairy products are increasingly studied over the years. At the present time, milk profiling is used as a benchmark to assess the properties of milk. Modern biomolecular mass spectrometers have become invaluable to fully characterize the milk composition. This review reports the analysis of milk and its components using liquid chromatography coupled with mass spectrometry (LC-MS). LC-MS analysis as a whole will be discussed subdivided into the major constituents of milk, namely, lipids, proteins, sugars and the mineral fraction.
引用
收藏
页码：861 / 902
页数：42
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