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Modular Method for the Determination of Polycyclic Aromatic Hydrocarbons in Spices and Dried Herbs by Gas Chromatography–Tandem Mass Spectrometry
Keywords: Dried herbs gas chromatography Mass Spectrometry PAHs Spices Abstract: This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAH ...
Determination of Bacillus cereus Emetic Toxin in Food Products by Means of LC-MS²
MS ² method, calibrated with valinomycin, was validated in rice and tested on various matrices (i.e., red beans, spices, and chili con carne) containing cereulide. The process combines a simple ...
Development of a fast analytical method for the determination of sudan dyes in chili- and curry-containing foodstuffs by high-performance liquid chromatography-photodiode array detection
chili- and curry-based sauces and powdered spices. Depending on the dye, limits of detection range from 0.2 to 0.5 mg/kg in sauces and from 1.5 to 2 mg/kg in spices. Limits of quantification are between ...