Food Analytical Methods

, Volume 4, Issue 1, pp 121–129

Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

  • Leticia Mora
  • Aleida S. Hernández-Cázares
  • M-Concepción Aristoy
  • Fidel Toldrá
  • Milagro Reig
Article

DOI: 10.1007/s12161-010-9149-1

Cite this article as:
Mora, L., Hernández-Cázares, A.S., Aristoy, MC. et al. Food Anal. Methods (2011) 4: 121. doi:10.1007/s12161-010-9149-1

Abstract

HPLC methods based on hydrophilic interaction chromatography (HILIC) have been recently applied to the analysis of biochemical compounds, related to the quality, in meat and poultry as well as meat products like cooked ham and dry-cured ham. This type of chromatography has also been successfully used for the analysis of antibiotic residues in meat and poultry. HILIC chromatography has an increasing relevance for the analysis of polar compounds in foods due to its good retention without need for derivatisation. In general, HILIC-based methods have shown good performance for the analysis of polar biochemical compounds like dipeptides, creatine and creatinine, nucleotides and nucleosides, sphingolipids and residues, mainly antibiotics, in rather complex matrices such as muscles. Thus, this manuscript presents a review of recent applications of HILIC methods for the analysis of quality-related biochemical compounds and residues in meat, poultry and processed meats.

Keywords

HILIC HPLC Polar Compounds Dipeptides Sphingolipids Nucleotides and Nucleosides 

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Leticia Mora
    • 1
  • Aleida S. Hernández-Cázares
    • 1
  • M-Concepción Aristoy
    • 1
  • Fidel Toldrá
    • 1
  • Milagro Reig
    • 2
  1. 1.Instituto de Agroquímica y Tecnología de Alimentos (CSIC)PaternaSpain
  2. 2.Institute of Food Engineering for DevelopmentUniversidad Politécnica de ValenciaValenciaSpain

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