Page 3 - Shimadzu Journal vol.7 Issue2

CONTENTS

Food Development
Insight from Customer
Interview with Prof. Erich Leitner 40
We interviewed Professor Erich Leitner from Graz University of Technology in Austria. Professor Erich Leitner is a leading expert
on food quality. He is a major node in the local food network, having strong relations with local food producers and farmers in
the region.

Food Development
Determination of mineral oil residues in food – Removing natural occurring alkanes – 42
Mineral oil (MO) residues in food raised public concern due to some elevated concentrations up to several thousand milligrams per
kilogram food. The determination of MOSH and MOAH in food can be done by an automated LC-GC-FID system for routine analysis.
Unfortunately, some food material like rice or chocolate contain natural occurring alkanes which can interfere and heavily disturb the
analysis of the MOSH fraction. This sutdy reports these interferences can be removed by flash chromatography on aluminium oxide
columns.

Food Development
Development of a High Sensitivity Analytical Method for Quantitative Analysis of 44
Trace Amounts of D-Amino Acids
When the steric structure of amino acids was devised, it revealed that most amino acids could exist as mirror-image isotopes that are
differentiated by an L-/D- notation into L-amino acids and D-amino acids. More recently, it is starting to appear as if some foods and
particularly microorganism-associated fermented foods contain D-amino acids, and the function of these foods is gaining interest. In
this article, the authors intend to explain a new analytical method for D-amino acids that uses a high-sensitivity triple quadrupole mass
spectrometer and describe an example application of this method in fermented food analysis.

Food Development
Determination of garlic phenolic compounds using supercritical fluidextraction 50
coupled to supercritical fluid chromatography/tandemmass spectrometry
A rapid, simple and environmentally friendly supercritical fluid extraction and supercritical fluid chromatography coupled to mass
spectrometry (SFE-SFC-MS/MS) method has been developed for the analysis of nine phenolic compounds in garlic. Through the optimization
of the SFE parameters using response surface methodology (RSM), 15 phenolic compounds were successfully extracted at 50ºC in 9 min
with the addition of 30% methanol using a method that was automatic, efficient, green and prevented oxidation. Moreover, the operating
conditions of the SFC-MS/MS were also optimized for the analysis of the SFE extracts. 15 phenolic compounds in the garlic showed good
separation performance on a Shim-packUC-X Diol column, and 0.1 mM oxalic acid and 1 mM ammonium formate in methanol were chosen
as the most suitable mobile phase components.

Shimadzu Selection 52
These article were selected by Shimadzu. Relating food analysis and development, they are from posters presented at ASMS
2019 and from application notes. They feature a variety of instruments we produce and include cutting-edge technologies.
Please obtain the articles of your interest through the links on the titles.

Topics 1
Global Innovation Summit 2019 54
Shimadzu Corporation held the “Shimadzu Global Innovation Summit 2019” from 9th-10th July. This year’s event, on the theme of “Pioneering
Partnerships for Advanced Healthcare”, saw a diverse pool of 93 researchers from 21 countries travelling to Shimadzu’s headquarters in Kyoto.

Topics 2
Food Safety seminar by SEG 56
For several years, the companies Shimadzu and Merck have been offering food safety seminars that introduce a wide range of new applications, as
well as tips and tricks for use in the food laboratory. In addition to the extensive lecture program, it provides an excellent platform for dialogue and
exchange between experts in food production, control, and research & development.

New Products

MALDImini-1, GC-2010 Pro, UP Series, Multi-omics analysis package, Shim-pack Fast-OA 58