Atmospheric pressure chemical ionisation (APCI) and photoionisation (APPI) mass spectrometry for detection of unsaturated fatty acids: potential for rapid detection of adulteration of vegetable oils

2019 ◽  
Vol 11 (30) ◽  
pp. 3819-3828 ◽  
Author(s):  
Ilya Strashnov ◽  
Jamie D. Gilmour ◽  
Andrew Cannavan ◽  
Gang Chen ◽  
Champa Dissanayake ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Vegetable Oils ◽  
Atmospheric Pressure ◽  
Rapid Detection ◽  
Unsaturated Fatty Acids ◽  
Correction Factors ◽  
Pressure Chemical ◽  
The Difference ◽  
Chemical Ionisation

Unsaturated fatty acids of vegetable oils can be rapidly determined with APCI and APPI mass spectrometry by comparison to standards. The difference in the ionization efficiencies of FA can be addressed by calculation of correction factors.

scholarly journals Potential of liquid chromatography–atmospheric pressure chemical ionisation tandem mass spectrometry for determination of fosetyl-aluminium residues in dried hops

2011 ◽  
Vol 22 (No. 1) ◽  
pp. 24-28
Author(s):  
J. Poustka ◽  
J. Hajšlová ◽  
K. Holadová ◽  
K. Nováková
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Atmospheric Pressure ◽  
Tandem Mass ◽  
Method Performance ◽  
Selective Determination ◽  
Pressure Chemical ◽  
Chemical Ionisation

New analytical procedure for the determination of fosetyl-aluminium in hop cones (also called “hops”) was developed. Liquid chromatography–atmospheric pressure chemical ionisation tandem mass spectrometry (LC–APCI-MS/MS) allowed a highly selective determination of this fungicide which facilitated the sample preparation. The sufficiently low detection limit (1 mg/kg of dried hops) with the acceptable method performance characteristics (RSD 9%, recovery 76% – at the level of 10 mg/kg) complies with the need to inspect the observance of maximal residual limit 100 mg/kg. The application of LC-MS technique thus provided an effective way of fosetyl-aluminium determination in the complex hops matrix.  

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