Multidimensional liquid chromatographic separations applied to the analysis of food samples

被引：29

作者：

Dugo, P. ^{[1
]}

Kumm, T. ^{[2
]}

Cacciola, F. ^{[2
]}

Dugo, G. ^{[2
]}

Mondello, L. ^{[2
]}

机构：

[1] Univ Messina, Fac Sci MM FF NN, Dipartimento Sci Alimenti & Ambiente, I-98166 Messina, Italy

[2] Univ Messina, Fac Farm, Dipartimento Farmacochim, I-98166 Messina, Italy

来源：

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES | 2008年 / 31卷 / 11-12期

关键词：

food analysis; LC x LC; liquid chromatography; multidimensional separations; off-line LC-LC; on-line LC-LC;

D O I：

10.1080/10826070802128888

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Nowadays, multidimensional techniques occupy an expanding niche in separation science, being strong evidence that one-dimensional systems are by themselves inadequate, especially when challenged with highly complex samples. No exceptions are foodstuffs: analytical multidimensional methods not only allow the qualitative and quantitative determination of the main compounds, but can also be selective and sensitive enough to permit the determination of minor components. The present review gives an overview of the application of three main types of multidimensional separations, off-line, on-line/heart-cutting, and comprehensive liquid chromatography, for the analysis of food and beverages. The principles, advantages, and disadvantages of each approach are briefly described.

引用

页码：1758 / 1807

页数：50

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