Shimadzu Review Vol.81[3・4](2024)
Realizing Health for People and the Planet through Food and Sustainable Food and Agriculture Industries

SPECIALLY COLLECTED PAPERS

Shimadzu Review 81[3・4] (2024)

Abstract

The early This article describes a case study in which three different analytical techniques were used to analyze the composition of fatty acids in foods. 
Gas chromatography was used to analyze fatty acids in edible oils and compare two carrier gases: conventional    helium and hydrogen, an alternative to helium. 
FIA-MS (by LC/MS flow cell injection) was used to analyze fatty acids in edible oils without methyl ester derivatization and the results were compared to those from gas chromatography. 
GC-MS/MS was used to analyze fatty acids in mackerel and beef with the Smart EI/CI ion source and compare two ionization methods: EI and positive chemical ionization (PCI). 

¹Healthcare Solution Unit, Solutions Center of Excellence, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
²MS Business Unit, Life Science Business Department, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan

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