Recent approaches for on-line analysis of residues and contaminants in food matrices: A review

Journal of Separation Science
Juliana Cristina BarreiroFernando Mauro Lanças

Abstract

This review highlights recent developments for on-line determination of residues and contaminants in complex matrices such as food samples. This involves the on-line coupling of a sample preparation technique (as the first "dimension") with a chromatographic system (second "dimension"), usually followed by mass spectrometry. Although frequently treated as quite distinct techniques, the role of all devices utilized as the first dimension in this approach aims to decrease the sample complexity while eliminating as much as possible the matrix contaminants to facilitate the qualitative and quantitative determination of the compounds of interest. This review will focus on the following techniques as the first dimension: (i) on-line solid-phase extraction; (ii) in-tube solid-phase microextraction; (iii) matrix solid-phase dispersion; and (iv) turbulent flow chromatography. The second dimension is usually performed using a chromatographic column to isolate the analyte(s) of interest for further mass spectrometry determination. A description of the basis of this on-line approach and its distinct set up possibilities is presented, which is followed by a critical review of the literature covering this subject in the last ten years (focus...Continue Reading

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Citations

Oct 21, 2016·Journal of Separation Science·Bruno Henrique FumesFernando Mauro Lanças
Apr 1, 2016·Electrophoresis·Maraíssa Silva FrancoFernando Mauro Lanças
Oct 6, 2018·Journal of Separation Science·Edvaldo Vasconcelos Soares MacielFernando Mauro Lanças
Jan 26, 2016·Journal of Separation Science·Elena Stashenko
Dec 4, 2015·Journal of Separation Science·Felipe Nascimento AndradeJosé Manuel Florêncio Nogueira
Aug 6, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Raffaella Colombo, Adele Papetti
Dec 29, 2020·Journal of Chromatography. a·Hiroyuki Kataoka

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