Mass spectrometry in food analysis
Learning outcomes of the course unit
Students will know different analytical methods based on mass spectrometry and theyn they will be able to choose the most proper method, according to the analytical problem that should be faced
Knowledge of basic principles of general, organic and analytical chemistry
Course contents summary
The course will provide student with knowledge of theoretical principles and applications of mass spectrometric methods for food analysis
- Gas chromatography-mass spectrometry
Electron impect and chemical ionization sources. Quadrupole analyzer. Mass spectrometry spectrum. Full scan. Selected ion monitoring. Qualitative and quantitative mass spectrometric analysis. Isotopic dilution.
Electrospray ionization. tandem mass spectrometry. Triple quadrupole. Ionic trap. Product Ion Scan. Precursor Ion Scan. Neutral Loss Scan. Multiple Reaction Monitoring (MRM).
- D.A. Skoog, D.M. West, F.J. Holler, S.R. Crouch “Fondamenti di chimica analitica” Terza edizione EdiSES
- P.Cabras, C.I.G. Tuberoso “Analisi dei prodotti alimentari” Piccin
- K.A. Rubinson, J.F. Rubinson "Chimica Analitica Strumentale" Zanichelli
Assessment methods and criteria