Analysis of milk with liquid chromatography–mass spectrometry: a review

Autor: Sebastian Imperiale, Ksenia Morozova, Giovanna Ferrentino, Matteo Scampicchio
Rok vydání: 2023
Předmět:
Zdroj: European Food Research and Technology. 249:861-902
ISSN: 1438-2385
1438-2377
DOI: 10.1007/s00217-022-04197-3
Popis: As a widely consumed foodstuff, milk and dairy products are increasingly studied over the years. At the present time, milk profiling is used as a benchmark to assess the properties of milk. Modern biomolecular mass spectrometers have become invaluable to fully characterize the milk composition. This review reports the analysis of milk and its components using liquid chromatography coupled with mass spectrometry (LC–MS). LC–MS analysis as a whole will be discussed subdivided into the major constituents of milk, namely, lipids, proteins, sugars and the mineral fraction.
Databáze: OpenAIRE
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