02 March 2005
Histamine and other biogenic amines are routinely used as indicators of wine quality. In Switzerland the content of histamine has to be lower than 10 ppm. Histamine is formed from the amino acid histidine by bacteria and is therefore also an indicator of the hygienic conditions that prevailed during wine fermentation. The wine samples have been analysed with non-suppressed ion chromatography using a Metrohm MIC-1 system. Besides the biogenic amines standard cations can be determined in the same run.
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02 March 2009
GC–MS method is presented for the quantitative determination and confirmation of melamine residues in milk products. The milk sample was cleaned up using Agilent's SampliQ SCX SPE cartridges before derivatization. The derived extracts were analysed by GC–MS with EI in synchronous SIM/scan mode on a Agilent J&W DB-5ms Ultra Inert column.
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02 March 2009
The analysis of melamine in milk and other food products became urgent when first the pet food, and later the milk scandal were discovered in the US and in China.
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02 March 2009
Since September 2008, 294 000 infants and young children suffered urinary problems as a result of the contamination of melamine in infant milk powder and were hospitalized. This hospitalization was required to treat the symptoms caused by the ingestion of melamine contaminated infant formula and related dairy products. Previously in 2007, pet food, animal feed wheat gluten and other protein-based foods were found to contain residues of melamine and its degradation product cyanuric acid.
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02 March 2009
By:David Steiniger, Jessie Butler, Eric Phillips
Confirmation and quantification of pesticide residues in rice can be accomplished with low detection limits and high productivity by using gas chromatography and MSn coupled to a simplified sample preparation process.
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02 March 2009
Recently, melamine has been reported in infant formula as the prime culprit for protein adulteration in dairy products. This paper will present solutions to perform screening, confirmation and quantification of melamine in dairy products based on three instrument platforms: GC–MS, LC and LC–MS–MS.
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02 March 2009
Non-nutritive food additives are often found in food and non-food consumer products; they serve to maintain freshness and enhance flavour.
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02 March 2009
Penicillins are regulated substances in food for human consumption. The minimum residue limits range from 1 ng/g to as high as 50 ng/g depending on the compound. Because of the complexity of food matrices measuring the level of contaminants requires a total solution composed of sample extraction, sample clean-up, chromatographic separation and detection. In this paper, a solid-phase extraction method with a high performance liquid chromatography tandem mass spectrometry method (HPLC–MS–MS) is shown for the simultaneous determination of six antibiotic residues.
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02 March 2009
By:Alfred Steinbach, Andrea Wille
Run a difficult food sample on your IC and you stand a big chance that you will wreck the column. Of course, you can waste a lot of time on tedious sample preparation steps to eliminate undesired matrix components. Or you can go for Metrohm's automated compact stopped-flow dialysis providing optimum separation while protecting your column from detrimental compounds.
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