Combining Orthogonal Comprehensive Two-Dimensional Liquid Chromatography Methods in Food Analysis

被引：0
|
作者：
Cacciola, Francesco [1 ,2 ]
Beccaria, Marco [3 ]
Donato, Paola [2 ,3 ,4 ]
Mondello, Luigi [2 ,3 ,4 ]
Dugo, Paola [2 ,3 ,4 ]
机构：
[1] Univ Messina, Dipartimento Sci Ambiente Sicurezza Terr Alimenti, Messina, Italy
[2] Univ Messina, Chromaleont Srl, Dipartimento Sci Farmaco & Prod Salute, Messina, Italy
[3] Univ Messina, Dipartimento Sci Farmaco & Prod Salute, Messina, Italy
[4] Univ Campus Biomed Rome, Ctr Integrato Ric, Rome, Italy
来源：
LC GC EUROPE | 2014年 / 27卷 / 11期
关键词：
MASS-SPECTROMETRIC DETECTION; EVAPORATIVE LIGHT-SCATTERING; ULTRA-HIGH PRESSURE; HYDROPHILIC INTERACTION; OFF-LINE; STEVIA-REBAUDIANA; SYSTEMATIC OPTIMIZATION; PHENOLIC-COMPOUNDS; DIODE-ARRAY; PEANUT OIL;
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Comprehensive two-dimensional liquid chromatography (LCxLC) offers much higher peak capacities than single dimension separations. The degree of orthogonality between both dimensions is a critical factor for obtaining higher values for peak capacity. This review illustrates the benefits of LCxLC in food analysis and discusses the combination of LC modes used in the two dimensions, and the nature of the samples analyzed.
引用
收藏
页码：570 / 577
页数：8
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