Abstract
Mass spectrometry (MS) is an analytical technique that provides information about the molecular weight and chemical characteristics of a compound. This technique is commonly linked to high-performance liquid chromatography (LC-MS), gas chromatography (GC-MS), inductively coupled plasma (ICP-MS), and other methods. This laboratory exercise covers the determination and identification of various phytochemicals (mainly isoflavones) in soy flour, to aid in understanding how to analyze a mass spectrum to obtain mass and structural information of a compound.
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Ismail BP and Reuhs BL (2024) High-performance liquid chromatography. Ch. 13. In: Ismail BP, Nielsen SS (eds)
Yucel U, Smith JS (2024) Mass spectrometry. Ch. 11. In: Ismail BP and Nielsen SS (eds) Nielsen’s food analysis, 6th edn. Springer, New York
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Fernanda Furlan Goncalves Dias, Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, is acknowledged for her contribution to the content of Table 10.2.
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Ismail, B.P. (2024). Mass Spectrometry with High-Performance Liquid Chromatography. In: Ismail, B.P., Nielsen, S.S. (eds) Nielsen's Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-031-44970-3_10
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DOI: https://doi.org/10.1007/978-3-031-44970-3_10
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