High performance liquid food contaminants

Nerin, C., Philo, M.R. Salafranca, J. and Castle, L. (2002). Determination of bisphenol-type contaminants from packaging materials in aqueous foods by solid-phase miceoextraction-high-performance liquid chromatography, J. Chrom. A, 963, 375-380. 

RA Williams, R Macrae, MJ Shepherd. Non-aqueous size-exclusion chromatography coupled online to reversed phase high performance liquid chromatography. Interface development and applications to the analysis of low-molecular weight contaminants andadditives in foods. J Chromatogr 477 315-325, 1989. 

SM Walters. Preliminary evaluation of high-performance liquid chromatography with photoconductivity detection for the determination of selected pesticides as potential food contaminants. J Chromatogr 259 227-242, 1983. 

Grippi F, Crosta L, Aiello G, Tolomeo M, Oliveri F, Gebbia N, Curione A. 2008. Determination of stilbenes in Sicilian pistachio by high-performance liquid chromatographic diode array (HPLC-DAD/FLD) and evaluation of eventual mycotoxin contamination. Food Chem 107 483-488. 

These dyes are used as biological stains and, except for Rose Bengal, as color additives permitted for coloring food (FD C Red No. 3), drugs, and cosmetics in the United States. Standard pH-zone-refining CCC was also applied to the separation of contaminants from these colors and their intermediates. The purified contaminants were then used as reference materials in the development of analytical methods [high-performance liquid chromatography... 

Traditional methods such as high-performance liquid chromatography (HPLC), gas chromatography (GC), HPLC, or GC coupled to tandem mass spectrometry are widely used for the identification and quantification of nutrients (fats, carbohydrates, proteins, water, mineral elements, and vitamins), additives, or contaminants (afiatoxin, pesticides, pathogens, antimicrobial agents, growth promoters, additives, etc.), which can be found in foods [2-4],... 

Yoshimine RV, Carreira RS, Scofield AL, Wagener ALR (2012) Regional assessment of PAHs contamination in SE Brazil using brown mussels (Perna perna Linnaeus 1758). Mar Pollut BuU http //dx. doi.org/10.1016/j. marpolbul.2012.07.013 Yusa V, Pardo O, Marti P, Pastor A (2005) Application of accelerated solvent extraction followed by gel performance chromatography and high-performance liquid chromatography for the determination of polycyclic aromatic hydrocarbons in mussel tissue. Food Addit Contam 22 482-489... 

Liquid chromatography coupled to electrospray ionization mass spectrometry (LC-ESI-MS) was introduced in the 1980s [1]. Today it has become a standard method for separation and characterization of nonvolatile compounds. Reversed-phase high-performance liquid chromatography (RP-HPLC) coupled to ESI-MS is the method of choice for peptide and protein analysis, but also used for the characterization of contaminants, therapeutic drugs, and food additives [2-5], More than 75% of HPLC analyses are run on RP stationary phases, and a wide range of columns are available with various substituents of the silica matrix, base deactivation, endcapping, and column dimensions. 

The great variety of food contaminants and residues at very low concentrations, their various physicochemical features, and the complexity of the food matrix make food analysis a challenging task. Gas chromatography and high-performance liquid chromatography which are commonly employed in food analysis are relatively slow, expensive, and time consuming, and require extensive sample preparation and qualified operators. ... 

Due to its high sensitivity and selectivity, liquid chromatography-mass spectrometry (LC-MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry Evaluation and Applications in Food Analysis presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of components, contaminants, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. 

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