Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods
| Autor: | Yolanda Picó, Pablo Vázquez-Roig |
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| Rok vydání: | 2012 |
| Předmět: |
Chromatography
Chemistry 010401 analytical chemistry Analytical chemistry Atmospheric-pressure chemical ionization 04 agricultural and veterinary sciences Orbitrap Mass spectrometry 040401 food science 01 natural sciences 0104 chemical sciences law.invention Triple quadrupole mass spectrometer Time of flight 0404 agricultural biotechnology law Ionization Triple quadrupole mass spectrometry Chemical contaminants Sample preparation Ion trap Gas chromatography Gas chromatography–mass spectrometry |
| DOI: | 10.1533/9780857095794.1.17 |
| Popis: | Gas chromatography-mass spectrometry (GC-MS) is a cornerstone for qualitative and quantitative analysis of food contaminants and residues. It is fast and sensitive, provides a high peak capacity, and allows determination of thermally stable and volatile compounds. Recent research has resulted in better chromatographic columns and methods for sample preparation that enable a significant expansion of the application range of GC-MS, profiling strategies for sample characterization being identified as important future drivers. Newer detection/separation solutions, such as fast chromatography, comprehensive two-dimensional GC (GC × GC), triple quadrupole MS, time-of-flight MS or orbitrap, atmospheric ionization techniques (atmospheric pressure chemical ionization) are critically evaluated. The principles, recent developments, and future perspectives of these new approaches to the determination of food contaminants and residues are discussed, and examples of applications are shown. |
| Databáze: | OpenAIRE |
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