Hydrophilic interaction chromatography in food matrices analysis: An updated review

被引：62

作者：

Marrubini, Giorgio ^{[1
]}

Appelblad, Patrik ^{[2
]}

Maietta, Mariarosa ^{[1
]}

Papetti, Adele ^{[1
]}

机构：

[1] Univ Pavia, Dept Drug Sci, Viale Taramelli 12, I-27100 Pavia, Italy

[2] Merck Life Sci AB, S-16903 Solna, Sweden

来源：

FOOD CHEMISTRY | 2018年 / 257卷

关键词：

HILIC; Food analysis; Stationary phases; Review; INTERACTION LIQUID-CHROMATOGRAPHY; TANDEM MASS-SPECTROMETRY; EVAPORATIVE LIGHT-SCATTERING; AMINO-ACIDS; RAPID-DETERMINATION; REVERSED-PHASE; MILK OLIGOSACCHARIDES; STEVIOL GLYCOSIDES; SENSITIVE ANALYSIS; INFANT FORMULA;

D O I：

10.1016/j.foodchem.2018.03.008

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides, uric acid, and creatinine, amino acids and related compounds, choline-related compounds and phospholipids, carbohydrates, artificial sweeteners and polyphenolic compounds), using hydrophilic interaction liquid chromatography (HILIC) combined with different detection techniques. For each compound class, the investigated food matrices are grouped per: foods of animal origin, vegetables, fruits and related products, baby food, and other matrices such as drinks and mushrooms/fungi. Furthermore, the main advantages of HILIC chromatography respect to the other commonly used techniques are discussed.

引用

页码：53 / 66

页数：14

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