Nina Emami - Department of Food Science, College of Nutrition and Health, Tabriz University of Medical Science,Tabriz, Iran
Parvin Dehghan - Department of Food Science, College of Nutrition and Health, Tabriz University of Medical Science,Tabriz, Iran
Alireza Ostad rahimi - Department of Nutrition, College of Nutrition and Health, Tabriz University of Medical Science,Tabriz, Iran
Forogh Mohtarami - Department of Food Science & technology, agriculture faculty,Urmia University, Urmia,Iran.

According to Codex the products labeled gluten-free could not contain more than 20 mg gluten per kg. Keeping a true gluten-free diet is challenging, This requirement arrays the standard for analyticaltechniques for gluten detection. In this paper the currently used methods for gluten analysis and newadvances are reviewed. At present, the most generally used methods are ELISA-based, but also PCRbased methods have been successfully employ-ed. Proteomics-based methods such as reversed-phase (RP-) or gel permeation (GP-) highperformance liquid chromatography (HPLC) have been commonlyused for categorization of cereal proteins. Methods joining mass spectrometry and liquid chromatography (LC-MS/MS) are the most promising non-immunological approaches for accurate quantitation of gluten traces. However, due to its requirement of expensive equipment and expertise it is not widely used for routine analysis. New techniques include immunosensors, aptamers,microarrays, and multianalyte profiling. Despite the facts and challenges of the different approaches, the need for an independent reference method and a generally applicable reference material continue

gluten-free, food, analysis method, Novel methods