Page 17 - Shimadzu Journal vol.7 Issue2

Selection 7 Food Safety
Study of a Method for Coping with Matrix Effects in Pesticide Residue Analysis Using GC/MS/MS
One of the issues cited in the analysis of pesticide residues in food using GC/MS/MS is the matrix effect that causes abnormal
recovery rates. In this article, we report on the results of studying a method for coping with matrix effects when PEG300, and a
combination of AP, were used.

Selection 8 Food QAQC
Analysis of Volatile Sulfur Compounds in Beer Using Nexis™ SCD-2030
Volatile sulfur compounds in beer can be generated during production and storage, and it gives beer their distinct aroma and
flavor characteristics and can have a significant impact on product quality. Analysis of sulfur compounds with high sensitivity is
required for accurate quality control and product development.

Selection 9 Food Analysis
High Sensitivity Analysis of Coffee Aroma Components Using the SPME Arrow
The SPME Arrow method was developed as a new sample introduction option for the AOC-6000 Multifunctional Autosampler to
address the shortcoming of the conventional sampling methods. This article presents the results of analyzing coffee aroma
components using the SPME Arrow.

Selection 10 Cleaning validation
Cleaning Validation of Food Production Equipment by TOC and TN Measurement
This application news introduces an example in which the effect of cleaning was confirmed by measuring the TOC/TN of the rinse
water when cleaning a container in which vinegar had been introduced, using Shimadzu TOC-LCPH and TNM-L.

Selection 11 Food Analysis
Micro-Volume Measurement of Food Dye and Amino Acid Compound
– Application of TrayCell and NanoStick –
In this report, the micro-volume measurements of food dyes and amino acid compounds using the TrayCell (Hellma Analytics) and
the Nano Stick (SINCO Inc.) which are microvolume cells and need sample quantities of only a few micro litters for a measurement
and the UV-1900 UV-VIS spectrophotometer are demonstrated.

Selection 12 Food QAQC
Identification Testing of Health Food Ingredients Using FTIR: Support for GMP
Recently in Asian countries, GMP is now imposed by law even on health foods. This article introduces an identification of L-glutamic acid,
an ingredient in health foods, using the LabSolutions software which controls Shimadzu's FTIR instruments.

Selection 13 Food Analysis
Measurement of Purine Content in Foods Using HPLC
Among purines in the body, about 20 % are from the foods we eat while the remaining 80 % are endogenous. This article
introduces analyses of purine content in foods using the "Prominence-i" integrated high performance liquid chromatograph
(hereinafter, Prominence-i).

Selection 14 Food Analysis
Monitoring Organic Acids during Fermentation with Shim-pack(TM) Fast-OA High-Speed Organic
Acid Analytical Column
Organic acids are attracting attention not only as taste and flavor components in food, but also as raw materials for pharmaceuticals and
chemical products, and have been analyzed in various fields. Here we report a case of monitoring organic acid content during fermentation
using an ion exclusion column, Shim-pack Fast-OA.

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