Multidimensional liquid chromatography in food analysis

Abstract Multidimensional techniques are still an expanding niche in separation science, due to their undoubtedly increased separation power over “conventional” one-dimensional systems in unravelling highly complex samples. Food products make no exceptions and multidimensional methods are capable to accomplish both the analysis of bioactive compounds, but also the determination of minor components through their selectivity and sensitivity. The present review provides an overview of such techniques in their modes namely heart-cutting and comprehensive liquid chromatography operated under either off-line or on-line as a valuable tool in food analysis. The combinations of liquid chromatography with other chromatographic methods are not considered. The principles, advantages and disadvantages of each approach are briefly described along with significant applications in the food field.

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