Brigitte Bollig
Brigitte Bollig graduated in 2007 with a diploma in chemistry followed by a doctorate for research in stereoselective synthesis and (metal-)organic chemistry at the Heinrich-Heine University of Düsseldorf. In 2011 she started as a product specialist for HPLC in Shimadzu Germany and became HPLC product specialist in the analytical business unit of Shimadzu Europa in Duisburg, Germany in 2013.
Articles
Fast and Simple Determination of Free Amino Acids in Milk
July 1st 2015Amino acids are of vital importance for human life. They serve as transport or storage media for metabolic pathways. Amino acids are components of protein-containing foods such as milk and milk products. Eight amino acids are thought to be essential for humans, meaning that they must be absorbed from foods containing animal proteins or a suitable combination of plant proteins, because the human body can’t synthesize them. Determination of the composition and content of amino acids in milk products is therefore an important measure in ensuring quality and nutritional value.
Ultra-Fast Analysis of Alkaloids and Permitted Additives in Dark Chocolate Products
June 19th 2014A simple, rapid, and robust UHPLC method for the simultaneous determination of polyphenols, methylxanthines, sweeteners, and flavouring substances as well as some common preservatives has been developed using an automated method scouting and method optimization workflow.
