The course provides to the students a theoretical and practical approach to the techniques most commonly used for spectrometric identification of organic substances in food matrices, with a special emphasis to the interpretation of the spectra in order to determine the molecular identity of the compounds. The treated techniques are Nuclear Magnetic Resonance (NMR) and Mass Spectrometry (MS).
Course contents summary
Techniques of nuclear magnetic resonance (NMR) applied to food: theory and applications. The proton NMR, carbon and other nuclei. Examples of applications in the food with interpretazion of NMR spectra. Dynamic NMR measurements. Isotope analysis by NMR for determining the authenticity of food. NMR-imaging.
Mass spectrometry. Interpretation of mass spectra. Influence of different methods of ionization (EI, CI, ESI, MALDI) on the mass spectra. Relationship between molecular structure and mass spectra. Isotope dilution techniques. Use of chromatographic techniques with mass spectrometry for the detection of organic molecules in complex matrices: examples of applications in the food with the interpretation of mass spectra. Using mass spectrometry in food proteomics.
Silverstein, Webster, Kiemel- Identificazione Spettrometrica di Composti Organici- Casa Editrice Ambrosiana