A team of scientists in Portugal and Spain have performed high performance liquid chromatography coupled with fluorescence detection (HPLC– FLD) to show that marinating pork meat in beer can reduce the levels of polycyclic aromatic hydrocarbons (PAHs) formed when grilled over charcoal.
A new approach for the analysis of water in solid pharmaceutical products using headspace gas chromatography (HSGC) with an ionic liquid (IL)-based open tubular capillary GC column has been proposed by scientists at the University of Texas at Arlington (Texas, USA). Published in the Journal of Pharmaceutical and Biomedical Analysis, the study states that the sensitivity of the method is 100 times that of the commonly used volumetric Karl Fischer Titration (KFT) (1).
Dr Sastia Prama Putri of Osaka University, Japan, spoke to Kate Mosford of The Column about advances in metabolomics, the need for authentication of high value food products, and the important role of GC–MS in food analysis.
Incognito was met with initial disappointment after attending the Pittcon technical sessions, but was rescued from his gloom by the range of poster presentations on show that stimulated discussion and gave him some new insights (and new hope!) into developments in the field.