• Facebook
  • Twitter
  • LinkedIn
  • Google+
  • RSS

Mass spectrometry - Articles and news items

Determination of organic and inorganic contaminants in beer using ICP- and LC- mass spectrometry

Featured news  •  18 August 2016  •  Shimadzu Europa GmbH

Beer is the most popular alcoholic beverage in Europe. In Germany, beer enjoys a particularly high status due to the German Beer Purity Law of 1516 (the “Reinheitsgebot”), which uniquely defines the ingredients of beer to be hops, malt, yeast and water…

Detecting saffron fraud using chemical fingerprints

Industry news  •  21 January 2016  •  Victoria White

Using a new technique, researchers have confirmed that the majority of saffron, labelled and exported as being from Spain, actually originates from other countries…

PTR-MS applications in food

Issue 6 2015  •  9 December 2015  •  Alex Webbe, Laboratory Manager, Reading Scientific Services Ltd (RSSL) / Donna Byrom, Technical Specialist, Reading Scientific Services Ltd (RSSL)

One of the more interesting developments in recent years has been the introduction of Proton Transfer Reaction-Mass Spectrometry (PTR-MS), a variant not on the way that ionised particles are detected, but on the way they are produced. The PTR technique is more ‘gentle’ in the way it applies a charge to molecules, and hence gives rise to fewer fragments. Whilst this makes the technique less able to distinguish between molecules having the same molecular mass, (an issue that can be mitigated using a Time of Flight MS) it does mean that samples don’t need much preparation and importantly allows for real-time analysis of volatile organic compounds (VOCs) in the air…

SCIEX launches brand new high resolution mass spec system

Featured news  •  3 November 2015  •  Victoria White

The first model, the X500R, was designed exclusively for routine food, environmental and forensic testing labs based on extensive customer input…

RSSL sniffs out flavours with ‘artificial nose’

Industry news  •  7 September 2015  •  Victoria White

RSSL’s new Proton Transfer Reaction Time of Fight Mass Spectrometer can identify the chemicals we sense by smell, at the moment we sense them…

Researchers develop a new method for rapid authentication of edible oils

Industry news  •  29 June 2015  •  Victoria White

Researchers have developed a new method using MALDI-MS that allows for the rapid authentication of edible oils and screening of gutter oils…

Mahaleb mix up – FSA rescinds Bart ground cumin recall

Industry news  •  29 June 2015  •  Victoria White

The Food Standards Agency (FSA) has rescinded a recall of a batch of ground cumin sold by Bart after mahaleb gives false positive result for almond protein…

Beijing Bohui Innovation Technology agrees to acquire Advion

Industry news  •  8 June 2015  •  Victoria White

Advion, a leading systems and consumables developer for the life sciences industry, has signed a definitive agreement to be acquired by Bohui…

IPA responds to a study that found traces of gluten in probiotics

Industry news  •  28 May 2015  •  Victoria White

The IPA has responded to a study conducted by CUMC researchers that found that more than half of popular probiotics contain traces of gluten…

Mass spectrometry for determining food contamination

Issue 6 2014  •  23 December 2014  •  Angela Calder, Senior Scientist, Leatherhead Food Research

One of the constant headaches of the food industry is the issue of contamination. This may be as the result of contaminants in the environment or deliberate tampering of food products; the underhand practice of food adulteration is a threat wherever costs can be cut. To identify such deliberate contamination of food products requires analytical techniques which are able to screen not only for what might be used to adulterate a product but also for the unexpected…

Understanding the dark side of food: the analysis of processed food by modern mass spectrometry

Issue 1 2014  •  5 March 2014  •  Nikolai Kuhnert, School of Engineering and Science, Jacobs University Bremen

Do we actually know what we eat? How well do we really understand the chemical composition of our daily food? These are two questions of utmost importance for consumers, food manufacturers and the scientific community involved in food research. The answer to that question is anything but straightforward. Our knowledge of the chemical composition of food resembles the Roman god Janus, on one side a tremendous knowledge has been built up over the last decade about the chemical composition of the raw materials used for food production. The database FoodDB contains around 28,000 entries of fully characterised chemical compounds found in our daily diet and for many food raw material food scientists are able to account for nearly every molecule present in the raw material…

Rapid Methods & Mass Spectrometry supplement 2013

Issue 6 2013, Supplements  •  2 January 2014  •  Erwan Engel, Jérémy Ratel, Christelle Planche, Andrew G. Gehring, Lili He, Angela Calder

Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics
Detecting bacteria in food: harder than searching for a needle in a haystack?
Rapid detection methods for chemical hazards in foods
Mass spectrometry for the food industry

In a nutshell: An interview with Rohit Shroff, Application Specialist, Tecan Schweiz AG

Interviews, Issue 6 2013  •  2 January 2014  •  Rohit Shroff, Application Specialist, Tecan Schweiz AG

Tecan is a global provider of instruments and solutions for laboratory automation in various markets with a broad portfolio for the food testing industry. Founded in 1980 in Switzerland, Tecan now has over 1,100 employees and owns production, research and development sites in both Europe and North America; maintaining a sales and service network in 52 countries. An original equipment manufacturer (OEM), Tecan is also a leader in the development and manufacture of OEM instruments and components that are distributed by partner companies…

Mass Spectrometry supplement 2012

Issue 6 2012, Supplements  •  13 December 2012  •  José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego, María Jesús Nozal, Carmen Ferrer, Amadeo R. Fernández-Alba

Studying the influence of the potato variety and frying oil on fatty acid content of commercial potato crisps (José Bernal del Nozal, Pilar Manzano, Juan Carlos Diego and María Jesús Nozal – IU CINQUIMA, Analytical Chemistry Group, University of Valladolid)
LC-MS/MS and pesticide residue analysis in food (Carmen Ferrer and Amadeo R. Fernández-Alba – European Union Reference Laboratory for Pesticide Residues in Fruit & Vegetables, Universidad de Almeria)

The detection and screening of mycotoxins by LC-MS/MS

Webinars  •  7 August 2012  •  Dr. Stephen Lock, PhD / Dr. Ondrej Lacina, PhD / Dr. Florian Huebner

This on-demand webinar covers the different approaches to the detection of mycotoxin contamination in food by LC-MS/MS.

 

Webinar: Allergen testing and risk management within food manufacturingWATCH NOW
+ +