May 8th 2024
Yelena Sapozhnikova from the United States Department of Agriculture spoke to The Column about her innovative research investigating PFAS in plastic food storage bags using targeted and non-targeted liquid chromatography–tandem mass spectrometry.
Carotenoids are a class of natural pigments, widely distributed in vegetables and fruits. A comprehensive LC×LC method, based on the use of a cyano and an octodecylsilica column, placed in the first and second dimension, respectively, was applied to evaluate carotenoid composition and stability in selected overripe fruits representing the waste generated by a local food market.
Compositional Analysis of Honeybee Venom for Proteomics
February 22nd 2016Research into honeybee venom is being performed to identify active proteins acting as allergens and toxins. Researchers combined LC–MALDI-TOF/TOF-MS–MS, LC–ESI-QTOF-MS–MS, and a combinatorial peptide ligand library enrichment method to detect 269 proteins.
Ethylcarbamate (Urethane) in Distilled Alcoholic Beverages
February 1st 2016A variety of alcoholic beverages purchased within the UK were analyzed for the presence of Ethylcarbamate. A 1 µL injection of these alcoholic beverages were analyzed on an Ellutia 200 GC followed by detection on an Ellutia 820 TEA working in nitrogen detection mode. This mode of analysis detects nitrogen containing compounds within a sample. The Ellutia 810/820 systems are able to analyse various nitro or nitroso compounds, utilizing the selectivity available through nitrogen or nitroso modes. Nitrogen mode utilizes the catalytic pyrolyzer tube, oxygen reactor, and higher temperatures to detect nitrogen compounds. Results for various alcoholic beverages are shown in Figure 3. The samples were found to have various low levels of ethylcarbamate, the system was optimized through levels of oxygen input and EHT sensitivity. The samples were then analyzed adopting a standard addition approach.
The Effect of Microwave and Electron-Beam Treatments on Food and Packaging
January 20th 2016A team of researchers based in France has examined the consequences of microwave and electron-beam treatments on food and its packaging using high performance liquid chromatography (HPLC) and gas chromatography (GC).
Analyzing Brominated Flame Retardants in Food Using GC–APCI-MS–MS
January 17th 2016Gas chromatography–atmospheric pressure chemical ionization (GC–APCI) offers increased limits of sensitivity in food analysis. Carlos Sales Martinez from the Research Institute of Pesticides and Water in the University Jaume I, Castellón, Spain, has been exploring the novelty of this technique for the analysis of food samples. He recently spoke to LCGC about this work.
Mars to Open Food Safety Center in China
October 25th 2015Mars, Incorporated (McLean, Virginia, USA) has announced the opening of its Global Food Safety Center, a first-of-its-kind facility for pre-competitive research and training that aims to raise global food safety standards through collaboration.
Mars to Open Food Safety Center in China
October 21st 2015Mars, Incorporated (McLean, Virginia, USA) has announced the opening of its Global Food Safety Center, a first-of-its-kind facility for pre-competitive research and training that aims to raise global food safety standards through collaboration.
Analyzing Persistent and Emerging Contaminants in Food
October 5th 2015Preventing environmental contaminants from getting in to the food chain is of paramount importance to us all. Yelena Sapozhnikova, a Research Chemist at the Agricultural Research Service, United States Department of Agriculture (USDA) in Wyndmoor, PA, USA, spoke to The Column about her research into the development and evaluation of analytical methods for persistent and emerging organic chemical contaminants in food samples.
Analyzing Persistent and Emerging Contaminants in Food
July 22nd 2015Preventing environmental contaminants from getting in to the food chain is of paramount importance to us all. Yelena Sapozhnikova, a Research Chemist at the Agricultural Research Service, United States Department of Agriculture (USDA) in Wyndmoor, PA, USA, spoke to LCGC about her research into the development and evaluation of analytical methods for persistent and emerging organic chemical contaminants in food samples.
Investigating Yeast Products in Sparkling Wine Production
July 22nd 2015A team of researchers in Spain has examined the use of commercial yeast products in the production of white and rosé sparkling wines. Using a range of analytical techniques, including gas chromatography–mass spectrometry (GC–MS) and high performance liquid chromatography (HPLC), the team examined four yeast autolysates to find out how they affect the chemical composition, foam, and sensory properties of sparkling wines aged on lees for nine months.
Principles of In-Tube Extraction for Headspace Sampling of Beer
June 4th 2015Torsten C. Schmidt of the University Duisburg-Essen in Germany recently developed an in-tube extraction (ITEX) method for headspace sampling of beer prior to gas chromatography–mass spectrometry (GC–MS). In this short video, he explains the principles of the technique and its advantages over other methods.