Chen Zhuzi, Daka Zamar, Yao Liying, Dong Jiamin, Zhang Yuqi, Li Peiqi, Zhang Kaidi, Ji Shunli
Jiangsu Health Vocational College, Nanjing, Jiangsu Province, China.
Department of Pharmaceutical Analysis, China Pharmaceutical University, No. 24 Tongjiaxiang, Nanjing 210009, China.
Food Chem X. 2025 Mar 20;27:102397. doi: 10.1016/j.fochx.2025.102397. eCollection 2025 Apr.
An increasing concern has marked the past few years for food quality and safety, not only by the research community but also among the general public. Due to the increasing prevalence of emerging contaminants/analogues in various food matrices, significant efforts have been focused on developing green extraction, matrix preparation, multi-targeted, and potentially multi-matrix techniques that minimize waste generation, cost, and the use of organic reagents to optimize recyclability throughout the analytical procedure. This, therefore, not only guarantees consumer protection through food safety but also contributes to progress in green analysis, ultimately preventing the one-step forward and two-steps back phenomenon of ensuring food safety while damaging the environment. In this review, we provide an integrated, concise, and comprehensive timeline of the research endeavours in the application of chromatography coupled with mass spectrometry in the analysis of contaminants in plant-, aquatic-, and animal-derived food matrices.
在过去几年里，食品质量和安全问题日益受到关注，不仅研究界如此，普通大众也同样关注。由于各种食品基质中新兴污染物/类似物的流行率不断上升，人们已将大量精力集中在开发绿色萃取、基质制备、多目标以及可能的多基质技术上，这些技术可最大限度地减少废物产生、成本以及有机试剂的使用，以优化整个分析过程中的可回收性。因此，这不仅通过食品安全保障了消费者权益，还推动了绿色分析的发展，最终防止了在确保食品安全的同时却破坏环境这种“进两步退一步”的现象。在本综述中，我们提供了一份综合、简洁且全面的时间线，介绍了色谱联用质谱技术在分析植物源、水生动物源和动物源食品基质中的污染物方面的研究进展。
