Applications of Mass Spectrometry Coupled with Chromatographic Techniques for the Analysis of Bioactive Compounds in Food Matrices

Dear Colleagues,

The bioactive compounds such as dietary fiber, oligosaccharides, phytosterols, carotenoids, flavonoids, diallyl disulfide substances, resveratrol, isothiocyanate, limonene, and so on, are widely distributed in a variety of food matrices. The bioactive compounds have anti-inflammatory, anticancer, antioxidant and other physiological activities. However, due to the complicated chemical structures, poor stability, low content, and complex matrices, the analysis of bioactive compounds in food samples is challenging. Chromatographic techniques coupled with mass spectrometry, either LC-MS/MS or GC-MS/MS are powerful tools for trace analysis of bioactive compounds in food samples. Recently, due to the rapid development of MS/MS instrument and the continuous application of artificial intelligence (AI) in data processing software, the big data omics techniques such proteomics, metabolomics, and lipidomics have developed more and more quickly and applied in a wider area.

Therefore, in order to ensure food quality and safety, this Special Issue is committed to provide a broad and multidisciplinary platform for researches that contribute to analysis of bioactive compounds in food samples. We welcome the studies on the characterization, identification, determination, and metabolism of bioactive compounds using mass spectrometry coupled with chromatographic techniques.

Dr. Zhiming Xiao
Prof. Dr. Yiqiang Chen
Guest Editors

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