Application Notes

Scientists from the National Institutes for Food and Drug Control have characterized antibody-drug conjugates (ADCs) using various mass spectrometry (MS)-based techniques.

In the second part of this edition of “Inside the Laboratory,” Christopher Reddy of Wood Hole Oceanographic Institution discusses why comprehensive two-dimensional gas chromatography is the optimal technique for investigating complex mixtures of organic chemicals in the environment.

“Forever chemicals” per- and polyfluoroalkyl substances (PFAS) have been found in smartwatch and fitness bands and analyzed using liquid chromatography tandem mass spectrometry (LC–MS/MS) and direct total oxidative precursor (dTOP) assay.

Sensory Directed Analysis quickly identifies off-odors associated with lipid oxidation in food products such as edible oils and fats. Automated solventless extraction of food products is carried out using DHS or direct thermal extraction. This is followed by a concentration step and GC-O/MS determination of odors. The use of olfactory and MS detection enables the simultaneous determination of sensory-active regions of the chromatogram and mass spectral identification of associated compounds. The dedicated evaluation software ensures an efficient identification of the off-odors based on the GC-O/MS data.

Fully automated method for 3-MCPD and Glycidol determination in edible oil by GC-MS, based on the widely used methods ISO 18363-1, AOCS Cd 29c-13, and DGF C-VI 18 (10). The automated GC-MS determination of 3-MCPD and glycidol in edible oils with evaporation step and GC column backflush ensures low LODs by eliminating excess derivatization reagent for improved method stability and system ruggedness.

Fully automated method for 3-MCPD, 2-MCPD and Glycidol determination in Edible Oil and Fat based on ISO 18363-4 - Zwagerman/Overman with validation data. A recent upgrade to PTV injection has further improved the quality and robustness of results. Fatty acid esters of 3- and 2-monochloropropanediol (3-MCPD-e, 2-MCPD-e) and glycidol (Gly-e) are process contaminants that are formed, for example, when edible oils and fats are refined. After ester cleavage during digestion in the human body they pose a relevant health risk and therefore need to be determined in edible oils and fats and in fat containing food.