David Maxa is a master’s student in the Department of Food Analysis and Nutrition, UCT Prague. His research topic is on the analysis of chlorinated paraffins employing liquid chromatography‑based techniques.
Application of Liquid- and Supercritical Fluid Chromatography Coupled with High-Resolution Mass Spectrometry for the Analysis of Short-, Medium-, and Long-Chain Chlorinated Paraffins in Dietary Supplements
Scientists used supercritical fluid chromatography (SFC) and ultrahigh-pressure liquid chromatography (UHPLC)—both coupled with high-resolution mass spectrometry (HRMS)—to analyze various types of chlorinated paraffins (CPs) in fish oil-based dietary supplements.
Application of Liquid- and SFC Coupled with HRMS for the Analysis of Short-, Medium-, and Long-Chain Chlorinated Paraffins in Dietary Supplements
This article presents SFC and UHPLC—both coupled with HRMS—methods for the analysis of short-, medium-, and long-chain CPs in fish oil-based dietary supplements.
In this study, SFC and UHPLC—both coupled with HRMS—methods for the analysis of short-, medium-, and long-chain CPs in fish oil-based dietary supplements were developed and validated at concentration levels of 0.6 and 3.0 µg/g lipid weight (lw).