scholarly journals Determination of several synthetic cathinones and an amphetamine‐like compound in urine by gas chromatography with mass spectrometry. Method validation and application to real cases

2019 ◽  
Vol 42 (8) ◽  
pp. 1577-1584 ◽  
Author(s):  
Enrico Gerace ◽  
Denise Caneparo ◽  
Federica Borio ◽  
Alberto Salomone ◽  
Marco Vincenti
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Method Validation ◽  
Synthetic Cathinones ◽  
Spectrometry Method ◽  
Mass Spectrometry Method

A validated gas chromatography mass spectrometry method for simultaneous determination of cathinone related drug enantiomers in urine and plasma

RSC Advances ◽  
2016 ◽  
Vol 6 (84) ◽  
pp. 80576-80584 ◽  
Author(s):  
Rashed H. Alremeithi ◽  
Mohammed A. Meetani ◽  
Saif. A. Khalil
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Simultaneous Determination ◽  
Synthetic Cathinones ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrometry Method ◽  
Selective Method ◽  
Mass Spectrometry Method ◽  
Related Drug

A sensitive and selective method for detection and quantitation of 31 synthetic cathinones using GC-MS has been developed and validated. They were separated into their optical enantiomers after derivatization with L-TPC and nikethamide was used as IS.

scholarly journals Analysis of Bread Lipids for 3-MCPD Esters

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S417-S420 ◽  
Author(s):  
M. Doležal ◽  
J. Kertisová ◽  
Z. Zelinková ◽  
J. Velíšek
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Soxhlet Extraction ◽  
Fat Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrometry Method ◽  
Mass Spectrometry Method ◽  
Rye Flour ◽  
Mcpd Esters

Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a continual line. In all cases determinations were carried out for breadcrumb and crust separately. The first set of samples were wheat-rye breads produced chronologically in ten days in the bakery Michelská pekárna, slightly different in temperatures and times of baking. The second set contained 14 samples of wheat-rye breads with a content of rye flour less than 40% differing in the yeast type and acidity. These breads were produced in the bakery Kontinua. The fat content was determined in all samples by Soxhlet extraction. Free and bound 3-MCPD was determined by gas chromatography–mass spectrometry method. Concentration of free 3-MCPD in samples was at interval < 9–54.5 &mu;g/kg. Concentration of bound 3-MCPD was at interval 1.56–23.60 mg/kg of fat (i.e. 5.7–84.9 &mu;g/kg of sample).

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