Within the wide range of hyphenated techniques, liquid chromatography–mass spectrometry (LC–MS) has recently emerged to a central role in different fields, including food analysis. In this review, the most recent LC–MS approaches are discussed, as well as the technical requirements for linking an LC system to a mass spectrometer. The advantages of on-line two-dimensional liquid chromatography (2DLC) in the “comprehensive” mode are also illustrated and selected applications for the analysis of common foodstuffs, such as triacylglycerols, carotenoids, and polyphenols, are described. Finally, future trends for LC–MS in food analysis are reported.
Advanstar
United States
