blog masthead 828x138





A blog on the latest applications, articles, & research on chromatography solutions in sample preparation, Ion Chromatography (IC),
High Pressure Liquid Chromatography (HPLC), Ion Chromatography-Mass Spectrometry (IC-MS), Gas Chromatography (GC),
Gas Chromatography-Mass Spectrometry (GC-MS and GC-MS/MS), and software (Chromeleon CDS, LIMS, and ProteinCenter).

Subscribe via E-mail

Your email:

Our Twitter Feed...

Follow Me

Browse by Tag

Current Articles | RSS Feed RSS Feed

Honey Laundering: A Food Fraud That’s Not So Sweet

honey fraud testing

I love the term honey laundering, and in this continually growing food fraud scandal wouldn’t it be wonderful, almost romantic, if it were actually the bees that were perpetrating the crime and making all the money? I took some time to look into the background of honey adulteration, literature and analytical methods, specifically an isotope ratio mass spectrometry (IRMS) method which I know is used routinely for product authentication in the food safety testing market.

Breeding Program & Pesticides Use Propel Strawberries to Celebrityhood

pesticides strawberries

Strawberries are well on their way to becoming California’s newest celebrity as indicated by the two strawberries-related stories that have been much in the news in California this year. First, there have been serious disagreements between a university and the scientist running the university’s strawberry breeding program to the extent of the media labeling it as a feud (see links to stories below). The second debate formed around the use of certain pesticides in California. This led to California’s Department of Pesticide Regulation establishing the the nation’s strictest limits on chloropicrin, a pesticide commonly injected into soil before strawberries are planted. (Links to the California Department of Pesticide Regulation page and their chloropicrin page.) Both stories are causing much interest and concern in the strawberry-growing community.

Rapid Fruit Juice Analysis: A Case Study at the J.M. Smuckers Co.

analysis of glucose, fructose, and sucrose in jams purees

What does it take in terms of process analysis and control to manufacture jams, purees, and fruit juice from fresh, sweet summer fruits? Historically, wet chemistry methods have been been used to analyze raw materials and fruit juice products in a manufacturing setting, but this is a slow tedious process and for labs requiring a high turnover of samples is not efficient or timely.

Your Elemental Analysis is Costing You More Than You Think: Part 1

inductively coupled plasma optical emission spectrometry

In this three-part series blog post on trace elemental analysis, I will discuss key focus areas for a laboratory intent on maximizing its productivity and improving its profitability. In this first post, I will discuss the use of a switching valve to conduct elemental analysis and describe the use of a segmented stream during sample analysis and highlight its advantages over those when a continuous flow stream is employed. 

Give Your Valentine: Antioxidants!

analysis of polyphenols in wine

Of all the special days on the calendar, I think Valentine’s Day has to be the healthiest. Think about it. Christmas has all those fattening cookies, fruitcake, and candy canes – not to mention the stress of shopping, wrapping, and paying off the credit cards. Thanksgiving is known for overeating and has pies, pies, pies. Halloween? Please. The Fourth of July is grilled meat (HCAs and PAHs anyone?) and ice cream. But Valentine’s Day is red wine, chocolate, and flowers.

Why Attend an International Symposium on Pesticide Analysis?

pesticides analysis conference in prague

After reading the title of this post, perhaps you are wondering to yourself: Why organize yet another meeting on analysis of pesticides? Firstly, this two-day symposium, titled, 1st International Symposium on Recent Developments in Pesticides Residues Analysis, (link to symposium registration page), is intended to complement other well-established workshops, such as, EPRW and LAPRW. We are organizing the symposium to provide a platform for our customers to discuss robust, fit-for-purpose routine applications and the use of emerging technologies for the development of new and future workflows. In particular, we will present the further advancements, such as increased speed, higher resolving power, and improved analysis quality, of our Orbitrap technology for both targeted and screening pesticide analysis plus we will also be covering topics, such as sample preparation, GC-MS/MS, LC-MS/MS and IC-MS/MS and the latest in software advances to help with data interpretation and reporting.

Authenticity of Dietary Supplements in Question: A Recall in New York

dietary supplement authentication by HPLC

The authenticity and efficacy of dietary supplements (DS) have been a concern for many years now. And, on Tuesday, February 3, the New York State Attorney General’s Office announced a state-wide recall of herbal supplements sold through multiple major retailers (link to story). The recall is a result of a study conducted by authorities that found that many of these products were fraudulent and potentially dangerous. Supplements called into question include products said to contain Ginkgo Biloba and St. John’s wort, amongst others.

Heavy Metals in Food: ICP Analysis or Time for a Detox?

heavy metal analysis in food

As my friend has just finished his January health detox diet (link to webmd site) apparently feeling much the better for it and I was wondering about the real science behind it. During some simple web searching I became distracted by some fascinating products for performing a heavy metals detox and I will be honest I had never heard of this; but, having a keen interest in trace metal analysis I dug deeper.

A Milestone in Pesticides Analysis for Orbital Trap Mass Spectrometry


Testing Total Acids in Wine Using Automated Photometric Methods

analysis of tartaric acid in wine samples

Here, in my first post on the advantages of using discrete photometric analyzers, I will be addressing the challenges of testing wine elements that contribute towards the taste of a good wine. Typically, wine drinkers look for a robust mouth experience which is the result of amount of acidity in wine, one of its most appealing characteristics and which complements foods in a palate-cleansing manner (link to page on If a wine is too low in acid, it tastes flat and dull; too high in acid and it is tart and sour. Natural acids, such as tartaric, malic, and citric have the freshest, purest acid tastes. Fermentation acids, like lactic and acetic, add milder, complex flavors. Since acidity greatly influences the taste of wine, winemakers need to understand the role that each of the various acids plays during fermentation and production to ensure an end product with great lasting flavor. Common methods for determination of acids can be accessed in AOAC Official Methods of Analysis 945.08, 950.15, 962.12 (19th edition).

All Posts