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首页> 外文期刊>Journal of separation science. >Recent approaches for on-line analysis of residues and contaminants in food matrices: A review
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Recent approaches for on-line analysis of residues and contaminants in food matrices: A review

机译：在线分析食品基质中残留物和污染物的最新方法：综述

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摘要

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 (focusing on the last five years) with emphasis on the analysis of residue and contaminants in food samples.
机译：这篇综述重点介绍了在线测定复杂基质（例如食品样品）中的残留物和污染物的最新进展。这涉及将样品制备技术（作为第一维）与色谱系统（第二维）进行在线耦合，通常随后进行质谱分析。尽管通常被视为完全不同的技术，但在该方法中用作第一维的所有设备的作用旨在降低样品的复杂性，同时尽可能消除基质污染物，以利于目标化合物的定性和定量测定。这次审查将把以下技术作为第一维度：（i）在线固相萃取; （ii）管内固相微萃取; （iii）基质固相分散体; （iv）湍流色谱法。通常使用色谱柱进行第二维分离，以分离出目标分析物，以进行进一步的质谱测定。介绍了这种在线方法的基础及其独特的设置可能性，然后对过去十年（侧重于过去五年）涵盖该主题的文献进行了严格的回顾，重点是分析食品样品中的残留物和污染物。

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