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Applications of direct analysis in real time mass spectrometry in food analysis: A review
Author(s) -
Zhang Xiaoping,
Ren Xiang,
Chingin Konstantin
Publication year - 2021
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.9013
Subject(s) - dart ion source , dart , orbitrap , chemistry , mass spectrometry , sample preparation , chromatography , mass , sample (material) , analytical chemistry (journal) , mass spectrum , ion , computer science , organic chemistry , electron ionization , programming language , ionization
Rationale Direct analysis in real time (DART) combined with mass spectrometry (MS) detection has become one of the most broadly used analytical approaches for the direct molecular characterization of food samples with regard to their chemical quality, safety, origin, and authentication. The major advantages of DART‐MS for food analysis include high chemical sensitivity and specificity, high speed and throughput of analysis, simplicity, and the obviation of tedious sample preparation and solvents. Methods The recent applications of DART coupled with different mass analyzers, including quadrupole, ion trap, Orbitrap, and time of flight, are discussed. In addition, sample pretreatment methods that have been coupled with DART‐MS are discussed. Results We summarize the applications of DART‐MS in food science and industry published in the period from 2005 to this date. The applications and analytical characteristics are systematically categorized across the three major types of foods: solid foods, liquid foods, and viscous foods. Conclusions DART‐MS has proved its high suitability for the direct, rapid, and high‐throughput molecular analysis of very different food samples with minimal or no sample preparation, thus offering a high‐speed alternative to liquid chromatography/mass spectrometry (LC/MS) and gas chromatography/mass spectrometry (GC/MS) approaches that are traditionally employed in food analysis.