Chromatography Techniques

Chromatography in Food Science Technology

Chromatography can be used at various stages of the food chain from determining the quality of food to detecting additives, pesticides and other harmful contaminants. Gas Chromatography – Mass Spectrometry (GC-MS) is a widely used technique for qualitative and quantitative analysis of food composition, food additives, flavour and aroma components and contaminants such as pesticides, natural toxins, veterinary drugs and packaging material. In recent years, to protect the health of consumers, more meticulous monitoring of food, more rigorous regulations with lower limits of quantification (LOQs) are required.

The use of liquid chromatography tandem mass spectrometry (LC/MSMS) is widely recognized as the extremely sensitive and highly specific technique of choice for the determination of food contaminants at trace levels including pesticides, veterinary drugs, natural toxins, and so-called “emerging contaminants