Liquid chromatography in food analysis
作者： Sylwia Bajkacz , Elżbieta Kycia-Słocka
DOI: 10.1016/B978-0-12-813266-1.00008-5
关键词:
摘要: Abstract Liquid chromatography (LC), especially when combined with mass spectrometry (LC-MS) is an efficient technique for analyzing food composition. Food matrices are often very complex. Most of their natural organic components and additives thermally unstable polar, so they cannot be measured by techniques such as gas (GC-MS). In addition to the majority components, there many types compounds at trace levels it advantageous determine them simultaneously. achieves effective separation in matrices, combination different analyzers mainly MS but also diode array or fluorescence mechanisms LC increase selectivity sensitivity. This chapter presents examples applications LC-MS analysis divided type compound being determined. The given not exhaustive, represent main safety quality research. Furthermore, this examines last trends within [i.e., ultra-high performance (UHPLC) new development stationary phases LC] application analysis.
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