SPE in Food Lipid Analysis
Researchers from the Swedish University of Agricultural Sciences (Uppsala, Sweden) and the University of Tabriz (Tabriz, Iran) developed a solid-phase extraction method to separate sterol oxidation products in food lipids for analysis by gas chromatography (GC) and GC?mass spectrometry.
Researchers from the Swedish University of Agricultural Sciences (Uppsala, Sweden) and the University of Tabriz (Tabriz, Iran) developed a solid-phase extraction method to separate sterol oxidation products in food lipids for analysis by gas chromatography (GC) and GC–mass spectrometry. The method used 1 g of silica as the extraction medium. Both transesterified and cold saponified oil samples could be analyzed using the method. The method provided a high recovery of the sterol oxidation products from rapeseed oil and was tested and applied to various vegetable oils and hazelnut oil.
RAFA 2024 Highlights: Cutting-Edge Chromatography Techniques for Food Safety and Food Analysis
November 18th 2024An illuminating session focusing on progress in analytical techniques used in food analysis took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, The Czech Republic, including a talk on the analysis of 1000 toxins in 10 minutes.
Analytical Challenges in Measuring Migration from Food Contact Materials
November 2nd 2015Food contact materials contain low molecular weight additives and processing aids which can migrate into foods leading to trace levels of contamination. Food safety is ensured through regulations, comprising compositional controls and migration limits, which present a significant analytical challenge to the food industry to ensure compliance and demonstrate due diligence. Of the various analytical approaches, LC-MS/MS has proved to be an essential tool in monitoring migration of target compounds into foods, and more sophisticated approaches such as LC-high resolution MS (Orbitrap) are being increasingly used for untargeted analysis to monitor non-intentionally added substances. This podcast will provide an overview to this area, illustrated with various applications showing current approaches being employed.
Profiling Volatile Organic Compounds in Whisky with GC×GC–MS
November 1st 2024Researchers from Austria, Greece, and Italy conducted a study to analyze volatile organic compounds (VOCs) present in Irish and Scotch whiskys using solid-phase microextraction (SPME) Arrow with comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC–MS) to examine the organoleptic characteristics that influence the taste of spirits.
