Large volume headspace GC/MS analysis for the identification of volatile compounds relating to seafood decomposition.

Decomposition in seafood products in the United States is monitored by the Food and Drug Administration (FDA) laboratories using sensory testing, which requires highly trained analysts. A large-volume headspace (LVHS) gas chromatography/mass spectrometry (GC/MS) method was developed to generate analytical results that can be directly compared to sensory evaluation. Headspace vapor was withdrawn from a 1-L vial containing 50 g seafood sample using a large volume headspace autosampler.

Extraction and analysis of an organophosphate salt nucleating agent from irradiated polypropylene resin.

Although it is well-established that irradiation of produce can reduce food-borne pathogens and spoilage organisms, data on the effect of irradiation on polymer additives in food packaging materials are limited, particularly for those additives used in packaging leafy greens or in current food packaging materials. We investigated the effects of irradiating a nucleating agent, aluminium, hydroxybis[2,4,8,10-tetrakis(1,1-dimethylethyl)-6-hydroxy-12H-dibenzo [d,g][1,3,2]dioxaphosphocin 6-oxidato]- (CAS Reg. No.

Investigation of food products containing garlic or onion for a false positive sulphite response by LC-MS/MS.

In the US, sulphites must be declared on the label if they are present in concentrations greater than 10 mg/kg (determined as) SO because an allergic-like response has been reported in a small subset of the population upon consumption of sulphite-containing products. The most widely used method for sulphite determination, the optimised Monier-Williams (OMW), produces false positive results with vegetables from the (garlic) and (cabbage) genera due to extraction conditions that are thought to cause endogenous sulphur compounds to release SO. Recently, an LC-MS/MS method was developed for sulphites but has only been tested with samples that are 100% or .

Investigation of the primary plasticisers present in polyvinyl chloride (PVC) products currently authorised as food contact materials.

PVC is a common food contact material that is usually plasticised to increase its flexibility. Phthalates are one class of chemical compounds that are often used as plasticisers in PVC in a wide range of industries. They may be used in packaging materials for foods and can also be found in components of certain food processing equipment such as conveyor belts and tubing.

Determination of Sulfite in Food by Liquid Chromatography Tandem Mass Spectrometry: Collaborative Study.

Sulfites are added to a wide range of food and beverage products to prevent browning or oxidation. Although most of the population do not experience side effects from consuming sulfites, a small subset has been shown to experience an "allergic-like" response. For this reason, the U.

Comparison of multiple methods for the determination of sulphite in Allium and Brassica vegetables.

Sulphites are a family of additives regulated for use worldwide in food products. They must be declared on the label if they are present in concentrations greater than 10 mg kg, determined as sulphur dioxide (SO). The current US regulatory method for sulphites, the optimised Monier-Williams method (OMW), produces false-positive results with vegetables from the Allium (garlic) and Brassica (cabbage) genera due to extraction conditions that are thought to cause endogenous sulphur compounds to release SO.

Development of a liquid chromatography-tandem mass spectrometry method for the determination of sulfite in food.

Sulfites are widely used food preservatives that can cause severe reactions in sensitive individuals. As a result, the U.S.

Development and single-laboratory validation of an improved method for the determination of cyclamate in foods using liquid chromatography/tandem mass spectrometry.

A fast and reliable LC-MS/MS method for the determination of cyclamate in a variety of food matrices was developed and validated. This method provides both quantitation and qualitative mass spectral determination important for analysis of regulatory samples. Utilization of a cyclamate-d11 internal standard corrects for potential matrix interferences during sample injection and allows minimal sample preparation.

A novel method for the simultaneous determination of 14 sweeteners of regulatory interest using UHPLC-MS/MS.

An improved, efficient, sensitive method for the determination of 14 non-nutritive sweeteners in food products was developed using electrospray ionisation (ESI) ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) in the negative-ion mode. Fourteen sweeteners and three internal standards were separated on a reversed-phase UHPLC column using a simple gradient programme. Analyte quantitation and confirmation were performed with data collection in multiple reaction monitoring (MRM) mode.

Simultaneous determination of steviol and steviol glycosides by liquid chromatography-mass spectrometry.

A direct, versatile method for the determination of steviol and nine steviol glycosides in food products has been developed by using electrospray ionisation liquid chromatography-mass spectrometry in the negative-ion mode. Ten stevia compounds were readily separated on an amino column by using a gradient separation. Data for analyte quantification were collected in the selected ion monitoring mode, giving the method limit of detection of 0.

Use of the chloroplast gene ycf1 for the genetic differentiation of pine nuts obtained from consumers experiencing dysgeusia.

Pine nuts are a part of traditional cooking in many parts of the world and have seen a significant increase in availability/use in the United States over the past 10 years. The U.S.

Comparison of membrane assisted solvent extraction, stir bar sorptive extraction, and solid phase microextraction in analysis of tetramine in food.

Three environmentally friendly extraction techniques, membrane assisted solvent extraction (MASE), stir bar sorptive extraction (SBSE), and headspace solid phase microextraction (HS-SPME), were compared for the direct analysis of the highly toxic rodenticide tetramine in food. The optimized MASE method was applied to seven foods fortified with tetramine and compared to previously reported SBSE and HS-SPME results. Parameters such as the standard addition linearity (MASE (0.

Stir bar sorptive extraction-gas chromatography-mass spectrometry analysis of tetramethylene disulfotetramine in food: Method development and comparison to solid-phase microextraction.

A stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) method for the determination of tetramethylene disulfotetramine is presented. The limits of detection (LOD) of the optimized method was 0.2ngg(-1) for extractions from water and 0.

Analysis of tetramethylene disulfotetramine in foods using solid-phase microextraction-gas chromatography-mass spectrometry.

An automated solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method for the determination of tetramethylene disulfotetramine in foods was developed. A comparison of direct immersion (DI) and headspace (HS) extraction techniques using a 70microm carbowax/divinylbenzene (CW/DVB) fiber is presented. The optimized DI-SPME method provided an aqueous extraction limit of detection (LOD) of 9.

Evaluation of commercial kava extracts and kavalactone standards for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells.

Kava (Piper methysticum) is a member of the pepper family and has been cultivated by South Pacific islanders for centuries and used as a social and ceremonial drink. Traditionally, kava extracts are prepared by grinding or chewing the rhizome and mixing with water and coconut milk. The active constituents of kava are a group of approximately 18 compounds collectively referred to as kavalactones or kava pyrones.

Determination of coumarin, vanillin, and ethyl vanillin in vanilla extract products: liquid chromatography mass spectrometry method development and validation studies.

A LC-MS method was developed for the determination of coumarin, vanillin, and ethyl vanillin in vanilla products. Samples were analyzed using LC-electrospray ionization (ESI)-MS in the positive ionization mode. Limits of detection for the method ranged from 0.

Analysis of ginkgolides and bilobalide in food products using LC-APCI-MS.

A method was developed for the extraction and quantification of five marker compounds characteristic of Ginkgo biloba. Five ginkgo terpene trilactones: bilobalide and ginkgolides A, B, C, and J, were selected as marker compounds for this study. Initial studies produced a simple methanol extraction method for determination of gingko markers in solid dietary supplements.

Liquid chromatographic determination of St. John's wort components in functional foods.

A method was developed for determination of St. John's wort marker compounds hypericin, pseudohypericin, hyperforin, and adhyperforin in functional foods. Solid-phase extraction provided analyte extraction and significant sample cleanup prior to analysis using liquid chromatography (LC) with UV and fluorescence detection.