EDITORS' SERIES - Dioxins & Dioxin-Like Compounds: An Overview and Insights Into the Analytical Methodology
Tuesday, July 31, 2012
2:00 PM EDT
EDITORS' SERIES - Dioxins & Dioxin-Like Compounds: An Overview and Insights Into the Analytical Methodology
This seminar will provide an overview of the analytical methodologies for dioxins and dioxin-like compounds in various matrices and offer insights into the underlying technology and the future direction for specialty analyses.
In Part 1 of the seminar, an overview of dioxins and dioxin-like compounds will lead to a description of the toxic equivalency concept (TEQ) and a discussion of the key steps common to all analytical protocols. A discussion of the variety of isotopically labeled standards introduced into the sample as well as their functionalities and relationships as qualitative and quantitative characteristics will be discussed. These points will be illustrated with examples of the analysis of dioxins and dioxin-like compounds in food. Part 1’s discussion will naturally flow into Part 2, a description of the underlying technology, during which the most critical step of the assays will be examined from an isotope-dilution mass spectrometry perspective. Finally, aspects of the quality assurance/quality control specific to isotope-dilution selected ion monitoring mass spectrometry (ID-SIM-MS) will be addressed in the context of the performance-based measurement system (PBMS). Part 3 will look to the future of these analyses and the emergence of fitness-for-purpose for addressing data users’ needs when faced with ever increasing challenges while demonstrating compliance at the limits of the measurement system.
Sponsored by: Agilent Technologies
Modern HPLC Strategies: Improving Retention and Peak Shape for Basic Analytes
August 16th 2024In high-performance liquid chromatography (HPLC), it is common for bases and unreacted ionized silanols on silica-based columns to cause irreproducible retention, broad peaks, and peak tailing when working with basic analytes. David S. Bell, Lead Consultant at ASKkPrime LLC offers innovative HPLC strategies that can help mitigate such issues.
Characterizing Cooked Cheese Flavor with Gas Chromatography
September 19th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.