Hydrophilic interaction chromatography in food matrices analysis: An updated review

Giorgio Marrubini; Patrik Appelblad; Mariarosa Maietta; Adele Papetti

doi:10.1016/j.foodchem.2018.03.008

Hydrophilic interaction chromatography in food matrices analysis: An updated review

Food Chem. 2018 Aug 15:257:53-66. doi: 10.1016/j.foodchem.2018.03.008. Epub 2018 Mar 2.

Authors

Giorgio Marrubini¹, Patrik Appelblad², Mariarosa Maietta¹, Adele Papetti³

Affiliations

¹ Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy.
² Merck Life Science AB, 169 03 Solna, Sweden.
³ Department of Drug Sciences, University of Pavia, Viale Taramelli 12, 27100 Pavia, Italy. Electronic address: adele.papetti@unipv.it.

PMID: 29622230
DOI: 10.1016/j.foodchem.2018.03.008

Abstract

This review focuses on the most recent papers (from 2011 to submission date in 2017) dealing with the analysis of different organic components in foods (i.e. nucleobases, nucleosides, nucleotides, uric acid, and creatinine, amino acids and related compounds, choline-related compounds and phospholipids, carbohydrates, artificial sweeteners and polyphenolic compounds), using hydrophilic interaction liquid chromatography (HILIC) combined with different detection techniques. For each compound class, the investigated food matrices are grouped per: foods of animal origin, vegetables, fruits and related products, baby food, and other matrices such as drinks and mushrooms/fungi. Furthermore, the main advantages of HILIC chromatography respect to the other commonly used techniques are discussed.

Keywords: Food analysis; HILIC; Review; Stationary phases.

Publication types

Review

MeSH terms

Animals
Chromatography, Liquid / methods*
Food Analysis / methods*
Humans
Hydrophobic and Hydrophilic Interactions*