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Meet New Requirements for Melamine Analysis at 1µg/g in Infant Formula |
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Meet New Requirements for Melamine Analysis at 1µg/g in Infant Formula
By Julie Kowalski, Ph.D., Innovations Chemist, Michelle Misselwitz, Innovations Chemist, and Jack Cochran, Director of New Business and Technology
Easily meet FDA requirements with simple, highly reproducible GC/MS method for 1µg/g melamine in infant formula.
- FDA GC/MS method successfully transferred to meet new lower MRL requirements.
- Highly reproducible retention times on Rxi®-5Sil MS column are key to accurate compound identification.
- Leak-proof integrated guard column reduces matrix contamination and extends analytical column lifetime.
Melamine is a nitrogen-rich industrial compound used in the manufacture of plastics, flame-resistant products, and cleaning agents. It is not a legal food additive; however, it has been added to food products in order to falsely represent the amount of protein present, as protein level is often determined using simple, nonspecific nitrogen content assays (Figure 1). Melamine is not considered toxic alone at low doses; however, illnesses and deaths have been traced to exposure to melamine in the presence of cyanuric acid.
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Rapid, Reproducible HPLC Analysis for Flavonoids in Cocoa
Using a LECO Unique® LC-TOFMS System and an Ultra Aqueous C18 Column
By Julie Kowalski, Restek Innovations Chemist, and Brian Shofran, LECO Corporation
- 15-minute screening for flavonoids.
- Excellent selectivity, using an Ultra Aqueous C18 column.
- Reliable identifications and reproducible results for complex samples.
Flavonoids are complex polyphenolic compounds, with diverse aromatic substitutions, that contribute to color, flavor, fragrance—and toxicity—of many foods. Interest in flavonoids has exploded because of links to antioxidant activity and, possibly, to control and prevention of disease.1,2 Flavonoid contents of foods have been difficult to study, due to sample complexity and generally low abundances of the target compounds. Cocoa is rich in the flavan-3-ol flavonoids, including catechin, epicatechin, and procyanidin (Figure 1), and these are screened for as marker compounds. In finished chocolate and cocoa products, amounts of flavonoids depend primarily on the amounts of nonfat cocoa solids, on bean type, and on processing. Flavonoids can be destroyed by heat or other processing, like dutching, which is common in the production of cocoa and chocolate products.
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Analysis of Nitrofurans in Honey |
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Analysis of Nitrofurans in Honey
Using LC/MS/MS and an Ultra C18 Column
By Eberhardt Kuhn, Ph.D., International Marketing Specialist; and Becky Wittrig, Ph.D., HPLC Product Marketing Manager
- Sensitive detection of antibiotic metabolites in a complex matrix.
- Ultra C18 column assures the resolution needed for the LC/MS/MS method.
- Excellent peak shape at sub-ppb levels.
Nitrofurans are a class of veterinary antibiotics used to increase growth rate and prevent or treat disease in animals. Animals have been treated with antibiotics since the 1950s and, currently, about 45% of the antibiotics produced each year in the U.S. are administered to livestock. In Europe, this practice is illegal, because the inadvertent consumption of residual antibiotics in animal tissue, such as meat or liver, can lead to increased drug resistance or allergies in humans.
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Prevent Fraud in Egg Pasta with Simple Analysis of Cholesterol and Glycerides |
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Prevent Fraud in Egg Pasta with Simple Analysis of Cholesterol and Glycerides
By Julie Kowalski, Ph.D., Food Flavors, and Fragrances Innovations Chemist, Gary Stidsen, Product Marketing Manager, Daniele Naviglio*, Professor, Analytical Chemist, and Fabiana Pizzolongo*, Ph.D., Food Technologist
*Dipartimento di Scienza degli Alimenti – Università degli Studi di Napoli "Federico II" – Via Universitá, 100 - 80055 Portici (NA) – Italia
Eliminate the uncertainty of using cholesterol alone to authenticate egg content. Determine both glycerides and cholesterol in a single run using an Rtx®-65TG column and get definitive, fraud-identifying results.
Eggs enhance the nutritional and commercial value of pasta, and thus many countries have established minimum egg content levels (based on either counts or weights) for pasta and other egg-containing products. Although egg content standards have been established, methods are not usually specified and a number of procedures may be applied. Cholesterol methods are often used to authenticate products claimed on the label to be made with eggs; however, since cholesterol can be added using non-egg sources, its presence alone is not a reliable marker of egg content. Also, even if egg is the source of the cholesterol in the product, it is difficult to correlate quantitatively to egg content levels, because the levels of cholesterol found naturally in eggs are highly variable. The method presented here allows the use of glycerides, in addition to cholesterol, to assess egg content in pasta. This method provides chromatographic separation of cholesterol, diglycerides, and triglycerides, allowing fraudulent (non-egg) sources of cholesterol to be easily and accurately determined, so qualitative and quantitative comparisons can be made.
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Prepare Samples in Half the Time Using a Fraction of the Solvent with dSPE |
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Prepare Samples in Half the Time Using a Fraction of the Solvent with dSPE
By Michelle Misselwitz, Environmental Innovations Chemist, Julie Kowalski, Ph.D., Food Flavors, and Fragrances Innovations Chemist, Mark Crawford*, Applications Chemist, Michael Halvorson Ph.D.*, Senior Product Specialist, and Joan M. Stevens Ph.D.*, Applications Manager
*Gilson, Inc.
Simplify and speed up sample preparation with Resprep dSPE tubes! Here we show the extraction and clean-up of pesticide residues from olive oil samples—twice as fast as GPC, with only a fraction of the solvent required for conventional SPE.
Increase sample throughput with a quick, easy sample preparation method, while protecting your column from matrix contamination.
Olive oil is considered a healthy fat source and is a staple in many recommended diets. However, concerns about potentially negative health effects associated with pesticide residues have increased consumer interest in testing. While organophosporus pesticides are currently used in olive orchards to control pests, organochlorine pesticides are still tested for as persistent organic pollutants (residues), even though they are no longer in commercial use. There are several existing methods for measuring pesticide residues in olive oil, all of which involve sample extraction and clean-up.1 The common goal of these methods is to remove lipids that are harmful to the analytical system.2 Efficient sample clean-up procedures are critical to maximizing sample throughput and minimizing labor and material costs. Here we demonstrate the efficiency of a dSPE clean-up procedure, as well as the capabilities of both method-specific and general purpose analytical columns.
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