Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy.
Merck Life Science AB, 169 03 Solna, Sweden.
Food Chem. 2018 Aug 15;257:53-66. doi: 10.1016/j.foodchem.2018.03.008. Epub 2018 Mar 2.
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.
这篇综述重点介绍了 2011 年至 2017 年提交日期的最新论文，这些论文涉及食品中不同有机成分的分析（即核苷、核苷酸、尿酸和肌酐、氨基酸及相关化合物、胆碱相关化合物和磷脂、碳水化合物、人工甜味剂和多酚化合物），使用亲水相互作用液相色谱（HILIC）结合不同的检测技术。对于每一类化合物，根据其来源将研究的食品基质分为：动物源性食品、蔬菜、水果及其相关产品、婴儿食品以及其他基质，如饮料和蘑菇/真菌。此外，还讨论了相对于其他常用技术，HILIC 色谱法的主要优点。
