简介:Gas chromatography (GC) is used widely in applications
involving food analysis. Typical applications
pertain to the quantitative and/or qualitative analysis
of food composition, natural products, food
additives, flav简介:Gas chromatography (GC) is used widely in applications
involving food analysis. Typical applications
pertain to the quantitative and/or qualitative analysis
of food composition, natural products, food
additives, flavor and aroma components, a variety of
transformation products, and contaminants, such as
pesticides, fumigants, environmental pollutants,
natural toxins, veterinary drugs, and packaging
materials. The aim of this article is to give a brief
overview of the many uses of GC in food analysis in
comparison to high-performance liquid chromatography
(HPLC) and to mention state-of-the-art GC
techniques used in the major applications. Past and
current trends are assessed, and anticipated future
trends in GC for food applications are predicted.
Among the several new techniques being developed,
the authors believe that, in food analysis applications,
fast-GC/mass spectrometry (MS) will have the
most impact in the next decade. Three approaches
to fast-GC/MS include low-pressure GC/MS, GC/
time-of-flight (TOF)-MS and GC/supersonic molecular
beam (SMB)-MS, which are briefly discussed,
and their features are compared.详细>