ABSTRACT
There are many substances in foods that must be analyzed because of their contribution to the “nal quality (i.e., protein compounds, lipid compounds, nucleotides), nutrition (i.e., vitamins, essential amino acids, minerals, etc.), or safety (i.e., growth promoters or antimicrobial residues). Different methodologies are being used for their analysis. High-performance liquid chromatography (HPLC) is one of the most widely used analytical techniques due to its versatility, speed, and high resolving power. Reversed-phase high-performance liquid chromatography (RP-HPLC) with and without ion-pairing agents and ion-exchange HPLC have been the methods of choice for the determination of these compounds during the last decades. However, limitations of RP-HPLC, such as the poor retention of polar molecules, show the need for alternative separation modes. Hydrophilic interaction chromatography (HILIC) represents a viable alternative for the separation of polar compounds in foods for many reasons. This separation mode uses mobile phases with similar
5.1 Introduction .................................................................................................... 89 5.2 Application of Hydrophilic Interaction Chromatography to the Analysis
of Quality-Related Compounds in Foods .......................................................90 5.2.1 HILIC with Conventional Detectors ...................................................90 5.2.2 HILIC Coupled to Mass Spectrometry ...............................................95
