October 29th 2024
Manitoba Centre for Proteomics and Systems Biology scientists produced a new means of predicting peptide retention times for hydrophilic interaction liquid chromatography (HILIC) at acidic pH in formic-acid based eluents.
Extraction and Analysis of Acrylamide from Coffee
March 18th 2015Cooking at high temperatures causes a chemical reaction between certain sugars and asparagine which causes acrylamide formation. In this technical note, we explore how to use Novum™ SLE tubes to clean up a coffee matrix in order to quantitate known acrylamide levels. The recovery is especially significant when you consider the polar nature of the acrylamide (LogP -0.27). In addition to high recoveries (>90 %), the low values for the standard deviation and %CV indicates method reproducibility.
The 2014 Emerging Leader in Chromatography: Andre de Villiers
May 1st 2014LCGC recently spoke with the 2014 LCGC Emerging Leader in Chromatography award winner, Andre de Villiers, an Associate Professor of Science at Stellenbosch University in South Africa, about his current research analyzing natural products, his various interests and collaborations in analytical chemistry, and his role as a teacher.
The Evolution of Chiral Stationary Phases from HPLC to UHPLC
This article focuses on the progression that chiral stationary phases (CSPs), specifically developed for HPLC, are currently undergoing because of the pressing need of an easy switch to UHPLC.
Efficient and Sensitive Determination of "Corky" and Other Off-Flavours in Wine
January 9th 2014To ensure an efficient, reliable, and sensitive determination of all corkiness-related off-flavour compounds in wine samples, the DLR Mosel in Germany has successfully turned to GC–MS combined with stir-bar sorptive extraction.
Optimizing LC–MS and LC–MS–MS Methods
January 1st 2014Secondary parameters in the interface and mass analyzer can often have a major impact on sensitivity and reproducibility. This column considers how and when to consider optimizing these parameters through a study of the working principles of LC–MS analysis.
Analyzing Edible Fats and Oils with Gas and Liquid Chromatography
October 29th 2013An interview with Hans-Gerd Janssen of Unilever Research and Development Vlaardingen and the University of Amsterdam. Janssen is involved with method development for gas chromatography, liquid chromatography, and mass spectrometry; the development of instrumentation for multidimensional chromatography for food analysis and biomacromolecular characterization; and problem solving and efficient routine analysis of foods (particularly oils and fats). This interview discusses the challenges encountered in the analysis of fats and oils, how multidimensional chromatography can be applied to the analysis, 2D LC for food-related compound analysis, the analysis of natural antioxidants in edible oils, and future steps in his research.