6533b85afe1ef96bd12b8e07
RESEARCH PRODUCT
Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues in foods
Yolanda PicóPablo Vázquez-roigsubject
ChromatographyChemistry010401 analytical chemistryAnalytical chemistryAtmospheric-pressure chemical ionization04 agricultural and veterinary sciencesOrbitrapMass spectrometry040401 food science01 natural sciences0104 chemical scienceslaw.inventionTriple quadrupole mass spectrometerTime of flight0404 agricultural biotechnologylawIonizationTriple quadrupole mass spectrometryChemical contaminantsSample preparationIon trapGas chromatographyGas chromatography–mass spectrometrydescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-01-01 |