Instant Controlled Pressure Drop Used in Oligosaccharide Analysis
A research group from LMTAI (La Rochelle, France) and LVMH Recherche (St. Jean de Braye Cedex, France) analyzed the oligosaccharides ciceritol and stachyose extracted from Tephrosia purpurea seeds using an instant controlled pressure drop pretreatment before solvent extraction.
A research group from LMTAI (La Rochelle, France) and LVMH Recherche (St. Jean de Braye Cedex, France) analyzed the oligosaccharides ciceritol and stachyose extracted from Tephrosia purpurea seeds using an instant controlled pressure drop pretreatment before solvent extraction. They investigated parameters such as steam pressure, initial water content, and thermal treatment time. The pressure drop step reportedly enabled increased diffusion of solvent inside the seeds. The researchers verified the procedure’s structure modification in the seeds using scanning electron microscopy micrographs.
RAFA 2024 Highlights: Contemporary Food Contamination Analysis Using Chromatography
November 18th 2024A series of lectures focusing on emerging analytical techniques used to analyse food contamination took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, Czech Republic. The session included new approaches for analysing per- and polyfluoroalkyl substances (PFAS), polychlorinated alkanes (PCAS), Mineral Oil Hydrocarbons (MOH), and short- and medium-chain chlorinated paraffins (SCCPs and MCCPs).
