Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS

Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS

3-Monochloro-1,2-propanediol (3-MCPD) and 1,3-dichloro-2-propanol (1,3-DCP) are not only produced in the manufacturing process of foodstuffs such as hydrolyzed vegetable proteins and soy sauce but are also formed by heat processing in the presence of fat and low water activity. 3-MCPD exists both in free and ester forms, and the ester form has been also detected in various foods. Free 3-MCPD an...

Chemical Analysis of Pesticides Using GC/MS, GC/MS/MS, and LC/MS/MS

There are well over 500 registered pesticides worldwide for use in agricultural regions and new agrochemicals are introduced to the marketplace continuously. This chapter deals with the chemical analysis methods for the main pesticide chemical classes that are most frequently analyzed with gas chromatography (GC) or liquid chromatography (LC) coupled to mass spectrometry (MS). GC amenable pesti...

Fluxome analysis using GC-MS

Fluxome analysis aims at the quantitative analysis of in vivo carbon fluxes in metabolic networks, i. e. intracellular activities of enzymes and pathways. It allows investigating the effects of genetic or environmental modifications and thus precisely provides a global perspective on the integrated genetic and metabolic regulation within the intact metabolic network. The experimental and comput...

Two GC-MS Methods for the Analysis of Acrylamide in Foodstuffs

Introduction On April 24, 2002, the Swedish National Food Administration published data and comments on disturbingly high concentrations of acrylamide in some foods (1). Acrylamide causes tumors in laboratory animals. The discovery was considered particularly alarming as the acrylamide-containing foodstuffs include products regularly consumed in rather large quantities, such as potato chips, Fr...

Polymer Analysis Using Pyrolysis-GC-FTIR-MS and GC-AED