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Gas Chromatography-Mass Spectrometry [PDF]

open access: yes, 2014
This chapter provides a basic introduction to the technical and practical basics of coupling gas chromatography with mass spectrometry (GC-MS), and it will touch on major applications where GC-MS techniques are essential parts of analytical protocols.
Elena Stashenko, Jairo René Martínez
core   +7 more sources

Gas-liquid chromatography-mass spectrometry of synthetic ceramides

open access: hybridJournal of Lipid Research, 1969
Two series of ceramides with either sphingosine (sphing-4-enine) or sphinganine as base and with one of the saturated fatty acids C16, C18, C20, C22, C24, C26, or oleic acid were analyzed as the 1,3-di-O-trimethylsilyl ether derivatives by gas ...
Bengt Samuelsson, Karin Samuelsson
doaj   +2 more sources

Application progress of gas chromatography-mass spectrometry in food analysis

open access: yesShipin yu jixie, 2023
Gas chromatography-mass spectrometry combines the advantages of efficient and rapid gas chromatography and accurate identification by mass spectrometry. Gas chromatography-mass spectrometry has been widely used in the separation and analysis of volatile ...
XING Qian-qian   +3 more
doaj   +1 more source

Research progress of HS-SPME-GC-MS in the detection of volatile substances in fruit products

open access: yesShipin yu jixie, 2023
From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology in the detection of volatile substances in fruit products, this paper ...
PANG Ji-wei   +7 more
doaj   +1 more source

Gas chromatography–mass spectrometry determination of deltamethrin in food

open access: yesУчёные записки Казанского университета: Серия Естественные науки, 2021
The article presents the results of the determination of the synthetic pyrethroid deltamethrin in raw food and various food products by gas chromatography with mass spectrometric detection (GC–MS).
I.M. Fitsev   +4 more
doaj   +1 more source

Detection of Urethane in Non-alcoholic Fermented Food [PDF]

open access: yesE3S Web of Conferences, 2020
Among fermented foods, urethane often appears, which is a “2A” grade carcinogen. There are many types of fermented foods in my country, and the detection methods are not uniform enough, and no specific urethane detection standards have been formed.
Lihua Zhang
doaj   +1 more source

Early gas chromatography/mass spectrometry [PDF]

open access: yesJournal of the American Society for Mass Spectrometry, 1993
Spectroscopy Laboratory, The Dow Chemical Company, Midland, Michigan, USA In December 1955 or thereabouts, the authors coupled a homemade gas chromatograph to a research time-of-flight mass spectrometer constructed by W. C. Wiley, I. H. McLaren, and D. B. Harrington.
Roland S. Gohlke, Fred W. McLafferty
openaire   +3 more sources

Analysis and identification of diamondoids by different mass spectrometry techniques

open access: yesShiyou shiyan dizhi, 2020
Diamondoids have attracted extensive attention from researchers because of their important application value in oil and gas exploration. Since diamondoids have complex molecular structures and a large number of isomers, the identification of certain ...
Ling HUANG   +6 more
doaj   +1 more source

Discrimination of Pakistani Fountain Pen Inks by Gas Chromatography-Mass Spectrometry (GC-MS)

open access: yesInternational Journal of Analytical Chemistry, 2022
In developing countries, the chances of fraud in written documents are comparatively high. Therefore, comparison of fountain pen inks is especially imperative in examination of forensic questioned documents.
Mehwish Sharif   +5 more
doaj   +1 more source

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

open access: yesMolecules, 2021
Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME)
Shuang Chen   +5 more
doaj   +1 more source

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