Agilent Product Profile
Agilent at ASMS 2011: Clearly Better performance and productivity for all your applications
Whether you’re screening for multiple pesticide residues, discovering low abundance biomarkers, quantifying trace drug metabolites, or monitoring elemental contaminants in soil and water, Agilent mass spectrometry can improve the quality—and the confidence—of your results.
GC/MS
Advanced separation capabilities, exclusive Capillary Flow Technology, powerful automation, and easy-to-use software let you get more done in less time, at the lowest possible cost per sample. A full range of GC/MS systems—including single quadrupole, triple quadrupole, and ion trap—let you exactly meet the needs of your application, and your budget.
LC/MS
For non-targeted or unknown contaminants, Agilent Accurate-Mass TOF and Q-TOF MS systems combine best-in-class performance with legendary Agilent reliability. And for highly selective, sensitive detection and quantification of targeted compounds, the new Agilent 6490 Triple Quadrupole LC/MS, with Agilent iFunnel technology, delivers breakthrough zeptomole sensitivity, the broadest linear dynamic range—all in a compact desktop footprint.
ICP-MS
Agilent’s industry-leading ICP-MS gives you the flexibility to analyze even the toughest, dirtiest samples with superior sensitivity. Offering unmatched matrix tolerance and ability to remove interferences, you can rapidly screen, confirm, and quantify target compounds in a single injection—without running external standards.
Explore Agilent’s Clearly Better mass spectrometry solutions at Agilent's Annual ASMS Saturday Night Event.
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.