Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 504672
Title Validation of an automated screening method for persistent organic contaminants in fats and oils by GC × GC-ToFMS
Author(s) Lopez Sanchez, Patricia; Tienstra, Marc; Lommen, Arjen; Mol, Hans G.J.
Source Food Chemistry 211 (2016). - ISSN 0308-8146 - p. 645 - 653.
DOI http://dx.doi.org/10.1016/j.foodchem.2016.05.041
Department(s) RIKILT - Business unit Contaminants & Toxins
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Fat - GC × GC-ToFMS - Qualitative analysis - Screening - Validation
Abstract

An screening method, comprised of straightforward sample treatment based on silica clean-up, GC × GC-ToFMS detection and automated data processing with the non-proprietary free downloadable software MetAlignID, has been successfully validated with respect to false negatives for the sum PCB 28, 52, 101, 138, 153 and 180), for the sum of BDE 28, 47, 99, 100, 153, 154 and 183, for the four markers of PAHs and for a number of emerging brominated flame retardants. A screening detection limit (SDL) equal to or lower than the maximum regulatory level was always achieved. MetAlignID considerably decreased the time needed for data treatment from 20 to 5 min/file. Automated identification of the signature mass spectral patterns was applied to identify chlorinated- and brominated-containing substances with more than two halogen atoms, and PAH derivates. Although the success rate was variable and needs to be further improved, the tool was considered to be of added value.

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