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Gas chromatography—mass spectrometry

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Principles and Applications of Gas Chromatography in Food Analysis

Part of the book series: Ellis Horwood Series in Food Science and Technology ((EHSFST))

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Abstract

Combined gas chromatography—mass spectrometry (GC—MS) is probably the most comprehensive instrumental analytical technique available to the scientist in food analysis at present. The technique is well established in food science, and a predominant area of application is in food safety, where reliable information on food contaminants, e.g. pesticides, mycotoxins and veterinary drug residues, is of vital consequence. Information to be obtained can be both the unequivocal identification or confirmation of the contaminant and the quantification.

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Authors
  1. Klaus O. Gerhardt
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Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    Michael H. Gordon

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© 1990 Ellis Horwood Limited

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Gerhardt, K.O. (1990). Gas chromatography—mass spectrometry. In: Gordon, M.H. (eds) Principles and Applications of Gas Chromatography in Food Analysis. Ellis Horwood Series in Food Science and Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0681-8_2

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  • DOI: https://doi.org/10.1007/978-1-4613-0681-8_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8024-8

  • Online ISBN: 978-1-4613-0681-8

  • eBook Packages: Springer Book Archive

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