18-3 |
Identification and quantification of food components using MALDI-MS |
P. SPORNS, Dept. of Agricultural, Food, & Nutritional Science, Univ. of Alberta, Edmonton, AB T6G 2P5, Canada While Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry (MALDI-MS) is a relatively new analytical technique, protein and polymer chemists have quickly adopted it because of its ability to identify biological macromolecules. Less obvious is the ability of MALDI-MS to also identify and quantify many other molecular families found in food. This presentation will explain the use of MALDI-MS for the identification and quantification of carbohydrates, phenolic compounds, emulsifiers and many natural food components that are not easily analyzed using any other methods. Most of these food compounds have mportant biological activity. In addition the use of MALDI-MS for residue analysis will be described.
Session 18, Chemistry and analysis of phytochemicals or plant bioactive materials
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