Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in M
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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
Received: 16 March 2010 / Accepted: 27 April 2010 / Published online: 22 May 2010 # Springer Science+Business Media, LLC 2010
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
L. Mora : A. S. Hernández-Cázares : M.-C. Aristoy : F. Toldrá (*) Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, (Valencia), Spain e-mail: [email protected] M. Reig Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain
Introduction The versatility, short analysis time and high resolution of high-performance liquid chromatography (HPLC) have made this technique a method of choice for the analysis of biochemical compounds in meat, poultry and meat products. Reverse-phase liquid chromatography (RP-HPLC) has been a very useful technique for the separation of meatderived compounds (Dunnett et al. 1991; Dunnett and Harris 1992; Tranberg et al. 2005) because of its powerful resolving capacity, with the additional advantage for the use of volatile mobile phases that avoid the need of sample desalting. In spite of this, RP-HPLC presents a major limitation consisting of the low retention of polar molecules. Normal-phase liquid chromatography (NP-HPLC) has been traditionally used to separate polar compounds with non-aqueous mobile phases, but an important limitation is the difficulty to dissolve hydrophilic compounds in these phases (Yoshida 2004). In those cases, HILIC is an alternative to conventional RPHPLC or NP-HPLC since this type of chromatography has proven to be quite convenient for the analysis of small polar molecules weakly retained or eluted with dead volume in conventional RP-HPLC systems (Grumbach et al. 2004; Strege 1998; Grumbach et al. 2003; Guo an
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