Simple TD-GC/MS

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Introduction:

Meat is perishable food product, which is highly susceptible to spoilage and contamination due to various factors, including microbial contamination, pH, temperature, and food packaging or handling. Volatile organic compounds (VOCs), which are released as gases from the meat, are indicative of spoilage and to analyses this robust instrumental technique Gas chromatography–mass spectrometry (GC–MS) combined with pre-concentration and thermal desorption is applied

A Simple “Grab” sampler for Sorbent Tube is used and No sample preparation is required 

TD-GC/MS Workflow for VOC
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Salient Features TD-GC/MS

  • Higher sensitivity and lower detection limits.
  • Self-cleaning ion source reduces manual source cleaning.
  • Completely inert flow path.
  • Applicability to H2 Carrier.
  • A simple grab sampler for sorbent tubes.
  • Capacity to analyze upto 100 tubes.
  • Elimination of water thus minimizing the interference during analysis.
  • Time and cost saving.

Reference Chromatogram

The emission profile obtained from the packaged meat headspace was queried against the NIST 11 database ,a list of 46 identified components was automatically generated. The chromatogram demonstrates excellent peak shape, with no splitting or tailing of analyte peaks and minimal water or artefact interference.

Collection directly onto a TD tube allows the analyst to benefit from selective concentration of the compounds of interest combined with efficient and automatic transfer to the GC–MS system for optimum analytical sensitivity. It also provides a simple, one-step process, helping to ensure that the chromatogram is as representative as possible of the real sample profile.

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