Advanced Mass Spectrometry for Food Safety and Quality, by Yolanda Picó

By Yolanda Picó

Advanced Mass Spectrometry for nutrition protection and caliber provides info on contemporary developments made in mass spectrometry-based concepts and their purposes in foodstuff defense and caliber, additionally protecting the foremost demanding situations linked to enforcing those applied sciences for more beneficial id of unknown compounds, meals profiling, or candidate biomarker discovery.

Recent advances in mass spectrometry applied sciences have exposed large possibilities for quite a number food-related functions. although, the designated features of nutrients, comparable to the wide variety of the several parts and their severe complexity current huge, immense demanding situations. this article brings jointly the newest facts at the subject, offering an enormous source in the direction of better nutrients security and quality.

  • Presents severe purposes for a sustainable, cheap and secure nutrients provide
  • Covers rising difficulties in nutrients security and caliber with many particular examples.
  • Encompasses the features, merits, and obstacles of mass spectrometry, and the present recommendations in process improvement and validation
  • Provides the newest info at the vital subject of meals safeguard and quality

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Extra info for Advanced Mass Spectrometry for Food Safety and Quality, Volume 68

Sample text

0 on eggplant tissue. Reproduced from [62] with permission of The Japan Society for Analytical Chemistry. Mass Spectrometry in Food Quality and Safety Chapter | 1 21 slices. 07 [γ-aminobutiric acid (GABA)] that was detected intensely in seeds. To validate the accurate distribution of GABA, next higher-resolution imaging of a seed on the serial section was tried by setting the spatial resolution at 25 μm in positive ion mode (Figure 5(C)) [62].  INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY (ICP-MS) ICP-MS is used for elemental determinations.

However, protein identification by peptide mass fingerprint still remains the main routine application [8]. This identification has played a relevant role in food chemistry especially in detection of food adulterations [30], characterization of safety, quality and food allergens, and investigation of protein structural modifications induced by various industrial processes that could be detrimental for food quality and safety [58–60]. Sample handling and pretreatment is a crucial step in these cases that can be very different depending on the physical state of the sample.

Additionally, compared to ICP-OES, ICPMS provides simpler spectral interpretation and isotopic information [69]. Other important benefits of ICP-MS include increased sensitivity, a high signalto-noise ratio, and the flexibility to analyze almost any element in the periodic table. The method offers much lower detection limits and less interference than GF-AAS and ICP-OES. However, ICP-MS has some limitations for food sample analysis, such as the high concentration of organic matrix that often results in matrix interferences and/or spectral interferences from polyatomic ions.

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