Analysis of emerging contaminants in food
Analysis of emerging contaminants in food
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DOI：
10.1016/j.trac.2012.12.003
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发表时间：
2013-02-01
影响因子：
13.1
通讯作者：
Barcelo, Damia
中科院分区：
文献类型：
--
作者：
Farre, Marinella;Barcelo, Damia
世界各国政府正在加紧努力，以提高食品安全，这是为了应对越来越多的食品安全问题和消费者日益关注。此外，由于工业发展、新农业生产方式、环境污染和气候变化等原因，食品中有毒物质残留的种类也在不断增加。偶联色谱技术、新的提取材料的使用、多维液相色谱和新的质谱方法（例如，用于食品分析的环境电离技术）]。我们特别强调审查最近的文献分析食品中的新污染物。(C)2012由Elsevier Ltd.出版
Governments all over the world are intensifying their efforts to improve food safety, which are coming in response to an increasing number of food-safety problems and rising consumer concerns. In addition, the variety of toxicant residues in food is increasing continuously as a consequence of industrial development, new agricultural practices, environmental pollution and climate change.This article reviews the new analytical approaches [e.g., coupled chromatography techniques, the use of new extraction materials, multi-dimensional liquid chromatography and novel mass spectrometric methods (e.g., ambient ionization techniques for food analysis)]. We pay special emphasis to reviewing recent literature on analysis of emerging contaminants in food. (C) 2012 Published by Elsevier Ltd.