{"title":"第四章。传统气相色谱:质谱联用及其在食品分析中的应用","authors":"H. Janssen, A. Cicourel, Peter Q. Tranchida","doi":"10.1039/9781788015752-00131","DOIUrl":null,"url":null,"abstract":"This chapter describes gas chromatography-mass spectrometry (GC-MS) principles and instrumentation, in particular related to the ionization mode (both hard and softer ionization approaches are discussed) and to the most popular types of mass analyzers. Attention is also devoted to other less-common but powerful MS devices. Several GC-MS food investigations are described, covering different types of instrumentation, and topics within the context of food analysis.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"48 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Chapter 4. Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis\",\"authors\":\"H. Janssen, A. Cicourel, Peter Q. Tranchida\",\"doi\":\"10.1039/9781788015752-00131\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This chapter describes gas chromatography-mass spectrometry (GC-MS) principles and instrumentation, in particular related to the ionization mode (both hard and softer ionization approaches are discussed) and to the most popular types of mass analyzers. Attention is also devoted to other less-common but powerful MS devices. Several GC-MS food investigations are described, covering different types of instrumentation, and topics within the context of food analysis.\",\"PeriodicalId\":360180,\"journal\":{\"name\":\"Advanced Gas Chromatography in Food Analysis\",\"volume\":\"48 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advanced Gas Chromatography in Food Analysis\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1039/9781788015752-00131\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advanced Gas Chromatography in Food Analysis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1039/9781788015752-00131","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Chapter 4. Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis
This chapter describes gas chromatography-mass spectrometry (GC-MS) principles and instrumentation, in particular related to the ionization mode (both hard and softer ionization approaches are discussed) and to the most popular types of mass analyzers. Attention is also devoted to other less-common but powerful MS devices. Several GC-MS food investigations are described, covering different types of instrumentation, and topics within the context of food analysis.
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