Mass spectrometry of compounds with high molecular mass- Part I

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Mass spectrometry of compounds with high molecular mass- Part I

Journal Title: Aparatura Badawcza i Dydaktycza - Year 2013, Vol 18, Issue 3

Abstract

Assessment of food quality and authenticity has been of great importance for years to pro-vide safe food and in compliance with regulations. This includes control of food processing and preparation, so¬urces and treatment of food and raw materials. From chemical point of view food and raw materials used for it production are very complex in compounds playing important role in human health and food formulation. Additionally, nutritional aspects of food components suddenly are recognized, even fur¬ther complicate analytical approach. Today's approach to analyze and quantify compounds of interest present in complex food matrix requires utilization of efficient isolation, separation and identification techniques. Due to very efficient separation by HPLC this method is very often used, mainly because it is possible to analyze non-volatile components usually without prior derivatization. GC has very limited application, even when offering better separation, because components to be analyzed have to be vo¬latile enough or need to be derivatized to volatilize them. These sepa-ration techniques are usually hy¬phenated with specific and highly sensitive detectors includ-ing mass spectrometer (MS) which provides information about chemical structure of the molecules.

Authors and Affiliations

Roman Przybylski

Keywords

food ingredients mass spectrometry high resolution ionization mass analyzer sample preparation HPLC

EP ID EP166366
DOI -
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