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August 1, 2012
By:
A. Gravell, G.A. Mills, W. Civil
This article describes the GC–MS and LC–MS screening methods developed by the Environment Agency for England and Wales for the analysis of both low-volumn water samples and extracts obtained from various designs of passive samplers.
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May 1, 2012
By:
Danilo Sciarrone, Peter Quinto Tranchida, Paola Dugo, Luigi Mondello
On-line heart-cut LC–GC and, more recently, comprehensive LC–GC (LC?GC) are very powerful analytical techniques because of the combination of the selectivity features of LC with the high efficiency of GC. This article presents an overview of the most recently used interfacing systems, as well as applications in the food analysis.
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April 1, 2012
By:
Kevin M. Van Geem, Jeroen Ongenae, Jean-Louis Brix, Joeri Vercammen, Guy B. Marin
A GC–MS analyser is described that is reported to substantially expand the workable application range of a classic catalyst contaminants analyser. The use of FS/SIM mode permits identification of unknown contaminants in combination with reliable quantification at trace and ultratrace amounts.
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April 4, 2013
By:
Avinash Dalmia, Robert Packer
This article illustrates how chromatographic techniques can be used to establish milk authenticity.
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March 1, 2013
By:
Peter Kusch
Small solid rubber samples can be analyzed without sample preparation.
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March 1, 2013
By:
Jianghai Lu, Genye He, Xiaobing Wang, Youxuan Xu, Sheng Yang, Ying Dong, Yun Wu, Zhiyong Yang, Moutian Wu, Gangfeng Ouyang
A sensitive method that reduces the number of false-positive results
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May 1, 2012
By:
Peter Quinto Tranchida, Paola Dugo, Luigi Mondello
An overview of important GC–MS techniques currently used in food analysis is described. Considerable attention is devoted to the use of the mass spectrometer, in relation to its poptential for separation and identification. The importance of comprehensive GC?GC is also discussed.
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