Determination of four tobacco-specific nitrosamines in mainstream cigarette smoke by gas chromatography/ion trap mass spectrometry

2007 ◽  
Vol 21 (24) ◽  
pp. 4086-4092 ◽  
Author(s):  
Jun Zhou ◽  
Ruoshi Bai ◽  
Yongfa Zhu
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Cigarette Smoke ◽  
Ion Trap ◽  
Ion Trap Mass Spectrometry ◽  
Tobacco Specific Nitrosamines ◽  
Mainstream Cigarette Smoke

Determination of dimethyl fumarate (DMFu) in silica gel pouches using gas chromatography coupled ion trap mass spectrometry

2011 ◽  
Vol 46 (4) ◽  
pp. 341-349 ◽  
Author(s):  
Patrizia Stefanelli ◽  
Danilo Attard Barbini ◽  
Silvana Girolimetti ◽  
Angela Santilio ◽  
Roberto Dommarco
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Silica Gel ◽  
Ion Trap ◽  
Dimethyl Fumarate ◽  
Ion Trap Mass Spectrometry

scholarly journals Determination of Spiroxamine Residues in Grapes, Must, and Wine by Gas Chromatography/Ion Trap-Mass Spectrometry

2005 ◽  
Vol 88 (6) ◽  
pp. 1834-1839 ◽  
Author(s):  
Nicholas G Tsiropoulos ◽  
Konstantinos Liapis ◽  
Dimitrios T Likas ◽  
George E Miliadis
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Ion Trap ◽  
Extraction Procedure ◽  
Ion Trap Mass Spectrometry ◽  
Limit Of Quantification ◽  
Analytical Methodology ◽  
White Wines ◽  
Relative Standard

Abstract Analytical methodology was developed and validated for the determination of spiroxamine residues in grapes, must, and wine by gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Two extraction procedures were used: the first involved grapes, must, and wine extraction with alkaline cyclohexane–dichloromethane (9 + 1, v/v) solution, and the second grape extraction with acetone, dichloromethane, and petroleum ether. In both procedures, the extract was centrifuged, evaporated to dryness, and reconstituted in cyclohexane or 2,2,4-trimethylpentane–toluene (9 + 1, v/v), respectively. Spiroxamine diastereomers A and B were determined by GC/IT-MS, and a matrix effect was observed in the case of grapes but not in must and wine. Recovery of spiroxamine from fortified samples at 0.02 to 5.0 mg/kg ranged from 78–102% for grapes and must, with relative standard deviation (RSD) <13%; for red and white wines, recoveries ranged from 90 to 101% with RSD <9%. The limit of quantification was 0.02 mg/kg for grapes, must, and wine or 0.10 mg/kg for grapes, depending on the extraction procedure used.

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