Page 22 - Shimadzu Journal vol.3 Issue2

Selection 7 Food Analysis
Analysis of Ethylene in Food Using GC/MS
Ethylene is a type of plant hormone. It promotes the growth of fruits and vegetables, and suppresses the sprouting of
potatoes. This experiment details the analysis of ethylene produced by apples.

Selection 8 Food Analysis
Using Headspace SPME-GC×GC–quad MS for the Characterization of Marsala Wine
This contribution describes a research work focused on the elucidation of the composition of the headspace of Marsala wine.
Samples were subjected to headspace solid-phase microextraction-comprehensive 2D GC analysis. At the outlet of the second
GC dimension, the eluting analytes were split between a flame ionisation detector (for relative quantification purposes) and a
rapid-scanning quadrupole mass spectrometer (for compound identification). The results attained open a door on the highly
complex nature of the Marsala headspace.

Selection 9 Food Analysis
Comprehensive 2D GC with Dual Mass Spectrometry / Flame Ionization Detection for the Analysis
of the Unsaponifiable Fraction of Vegetable Oils
A comprehensive two-dimensional GC (GC×GC) method, with dual FID/MS detection was developed for the qualitative and
quantitative analysis of the entire unsaponifiable fraction of vegetable oils. The analysis of the fatty acid (FA) composition of a
vegetable oil can provide valuable information on both its quality and genuineness. However, because many oils have a
similar FA profile, the investigation of a minor but highly specific group of compounds, namely the unsaponifiable fraction, is
helpful for the assessment of a possible adulteration.

Selection 10 Food Analysis

Comprehensive 2D GC with Dual Mass Spectrometry / Flame Ionization Detection for the Analysis
of the Milk Unsaponifiable Lipid Fraction
A comprehensive two-dimensional GC (GC×GC) method, with dual FID/MS detection, was developed for the qualitative and
quantitative analysis of the entire unsaponifiable fraction of lipids belonging to various milk-types. The GC×GC column set used
consisted of a low-polarity first dimension and a medium-polarity secondary one, both characterized by a high thermal stability. The
use of dual detection enabled the simultaneous attainment of both qualitative (mass spectral information) and quantitative data (%).

Selection 11 Food Analysis
Novel Comprehensive Two-dimensional LC and Related Application for Complex Samples
A novel two-dimensional LC (2D LC) has been developed and successfully applied to phospholipids, polyphenols and
medicinal compounds in biological, food and crude drug samples, respectively.

Selection 12 Food Analysis
Qualitative Determination of Genetically Modified Ingredients in Soybean and Corn Using
the MultiNA and the PCR Method
Genomes in three groups of soybean and corn samples were extracted using a plant genome extraction reagent kit. MultiNA
was used to determine if any genetically modified ingredients were present. The results indicate that no genetically modified
ingredients were detected in the three groups of soybean samples, while the NOS exogenous gene was detected in two
groups of corn samples.

Selection 13 Food Analysis
Characterization of the Lactobacillus Casei Group Based on Profiling of Ribosomal Proteins
Coded in S10-spc-alpha Operons as Observed by MALDI-TOF MS
The taxonomy of the members of the Lactobacillus casei group is complicated due to the genetic similarities within the group and
controversial nomenclature status. We were able to conduct quick and accurate discrimination of the L. casei group using as
markers ribosomal proteins detected during measurement of bacteria by MALDI-TOF MS.

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