Gas Chromatography (GC)

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An interview with Hans-Gerd Janssen of Unilever Research and Development Vlaardingen and the University of Amsterdam. Janssen is involved with method development for gas chromatography, liquid chromatography, and mass spectrometry; the development of instrumentation for multidimensional chromatography for food analysis and biomacromolecular characterization; and problem solving and efficient routine analysis of foods (particularly oils and fats). This interview discusses the challenges encountered in the analysis of fats and oils, how multidimensional chromatography can be applied to the analysis, 2D LC for food-related compound analysis, the analysis of natural antioxidants in edible oils, and future steps in his research.

The anatomy of chromatographic peaks is examined with attention to features that help determine the suitability of individual chromatographs for a specific analysis task.

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In this instalment, John Hinshaw compares the GC separation process to a long-distance run through a long corridor with some unique properties.

In contrast to isocratic separations, gradient elution can sometimes seem to be counter-intuitive. Yet with the proper perspective, the things we intuitively understand about isocratic methods apply in a similar manner to gradients.