Tag Archives: MS

A new approach in sample treatment combined with UHPLC-MS/MS for the determination of multiclass mycotoxins in edible nuts and seeds

Posted on 15 May, 2013 by fqm302

A sensitive, simple and rapid method for the determination of fourteen mycotoxins in nuts and seeds (including almonds, peanuts, sunflower seeds, pumpkin seeds, walnuts, macadamia nuts, pistachios, hazelnuts and pine nuts) has been developed using ultra-high performance liquid chromatography coupled … Continue reading →

Posted in DLLME, Mass spectrometry, Nuts, QuEChERS, Seeds, UHPLC | Tagged | Comments Off on A new approach in sample treatment combined with UHPLC-MS/MS for the determination of multiclass mycotoxins in edible nuts and seeds

Multiclass mycotoxin analysis in Silybum marianum by ultra high performance liquid chromatography–tandem mass spectrometry using a procedure based on QuEChERS and dispersive liquid–liquid microextraction

Posted on 26 February, 2013 by fqm302

Ultra high performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) has been proposed for the determination of 15 mycotoxins in milk thistle (Silybum marianum), including aflatoxins, fumonisins, trichothecenes, ochratoxin A, citrinin, sterigmatocystin and zearalenone. The mycotoxins were detected by electrospray ionization in … Continue reading →

Posted in DLLME, Mass spectrometry, Milk thistle, Mycotoxins, QuEChERS, UHPLC | Tagged | Comments Off on Multiclass mycotoxin analysis in Silybum marianum by ultra high performance liquid chromatography–tandem mass spectrometry using a procedure based on QuEChERS and dispersive liquid–liquid microextraction

Analysis of amino acids in latent fingerprint residue by capillary electrophoresis-mass spectrometry

Posted on 5 November, 2012 by fqm302

The analysis of the chemical composition of fingerprints is important for the development and improvement of existing fingerprint enhancement techniques. This study demonstrates the first analysis of a latent fingerprint sample, using an optimized CE-MS method. In total 12 amino … Continue reading →

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