March 26th 2025
U.S. Department of Agriculture researchers used QuEChERSER-based methods to analyze chemical contaminants in foodstuffs in a new study published in the Journal of Chromatography A.
Advances in TOF-MS-Based Screening for Food Safety Residue Analysis with a Positive Approach
March 1st 2010Mass spectrometry plays an increasingly significant role in the analysis of residues and contaminants in food. Here we will illustrate how the combination of ultrahigh-pressure liquid chromatography (UHPLC) and high-resolution time-of-flight-mass spectrometry (TOF-MS) is used to generate a screen of veterinary drug residues in products of animal origin. The use of UHPLC–TOF-MS and dedicated, workflow directed software allows rapid screening for large numbers of residues and automated quantification of positive samples. In addition, we illustrate how the data generated using MSE acquisition mode enable critical structural information to be collected, which offers additional selectivity and confirmatory data for compound identification and facilitates elucidation of the structure of newly discovered compounds.
Enabling Vitamin D Method Development with UHPLC
February 15th 2010The need for better methods for vitamin D analysis in a wide variety of foods is a good showcase for the advantages that ultrahigh-pressure liquid chromatography (UHPLC) can provide. The availability of systems that can operate as high as 1200 bar and an extensive range of UHPLC column choices provide the flexibility needed to rapidly develop fast vitamin D separations that can be adapted to meet the challenges of testing a diversity of food types
Increasing the Accuracy of Blood Alcohol Analysis with Headspace Gas Chromatography
January 15th 2010Driving under the influence is a serious criminal offense. To prove a suspect guilty calls for solid scientific evidence. The generally accepted method is to accurately measure the blood alcohol content. This article presents a static headspace-gas chromatography method, which offers reliable qualitative analysis, reproducibility, and short run times to allow for high throughput.
Analysis of Amino Acids in Foods using LC–MS
October 2nd 2009"Amino acid" is a generic term referring to organic chemistry compounds that have amino and carboxyl groups. There are many known types of amino acids with natural origin. In addition to being the basic unit comprising proteins (one of the main constituents of living organisms), they are the raw material necessary for synthesis of physiologically active low-weight molecules such as neurotransmitters. Even as individual units they possess various types of physiological activity. They are researched widely in the fields of medicine and food. Recently, they are being widely used in health foods such as supplements.