Multidimensional chromatography in food analysis.
In this work, the main developments and applications of multidimensional chromatographic techniques in food analysis are reviewed. Different aspects related to the existing couplings involving chromatographic techniques are examined. These couplings include multidimensional GC, multidimensional LC, multidimensional SFC as well as all their possible combinations. Main advantages and drawbacks of each coupling are critically discussed and their key applications in food analysis described.
Herrero
Miguel
M
Sección Departamental Ciencias de la Alimentación, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain.
Ibáñez
Elena
E
Cifuentes
Alejandro
A
Bernal
Jose
J
D002338:Carotenoids / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D002853:Chromatography, Liquid / Q000379:methods*; D003314:Corn Oil / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005916:Globulins / Q000032:analysis; D013058:Mass Spectrometry / Q000379:methods; D008899:Mineral Oil / Q000032:analysis; D030262:Soybean Proteins / Q000032:analysis
D005916:Globulins; D030262:Soybean Proteins; D002338:Carotenoids; D003314:Corn Oil; D008899:Mineral Oil; C011474:glycinin