Detecting the abuse of 19‐norsteroids in doping controls: A new gas chromatography coupled to isotope ratio mass spectrometry method for the analysis of 19‐norandrosterone and 19‐noretiocholanolone

2020 ◽  
Author(s):  
Loredana Iannella ◽  
Cristiana Colamonici ◽  
Davide Curcio ◽  
Francesco Botrè ◽  
Xavier Torre
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Isotope Ratio ◽  
Isotope Ratio Mass Spectrometry ◽  
Spectrometry Method ◽  
Mass Spectrometry Method ◽  
In Doping

A high precision isotope ratio mass spectrometry method for measuring the ratio of air

1994 ◽  
Vol 58 (21) ◽  
pp. 4751-4758 ◽  
Author(s):  
Michael L Bender ◽  
Pieter P Tans ◽  
J.Taylor Ellis ◽  
Joseph Orchardo ◽  
Karleugen Habfast
Keyword(s):  
Mass Spectrometry ◽  
High Precision ◽  
Isotope Ratio ◽  
Isotope Ratio Mass Spectrometry ◽  
Spectrometry Method ◽  
Mass Spectrometry Method

scholarly journals Analysis of Bread Lipids for 3-MCPD Esters

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S417-S420 ◽  
Author(s):  
M. Doležal ◽  
J. Kertisová ◽  
Z. Zelinková ◽  
J. Velíšek
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Soxhlet Extraction ◽  
Fat Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrometry Method ◽  
Mass Spectrometry Method ◽  
Rye Flour ◽  
Mcpd Esters

Objective of this work was determination of processing contaminant known as 3-MCPD (3-chloropropane-1,2-diol) in its free and bound form in breads with defined parameters of processing. Selected and analysed were 24 samples, which represented two sets of breads produced in bakeries equipped with a continual line. In all cases determinations were carried out for breadcrumb and crust separately. The first set of samples were wheat-rye breads produced chronologically in ten days in the bakery Michelská pekárna, slightly different in temperatures and times of baking. The second set contained 14 samples of wheat-rye breads with a content of rye flour less than 40% differing in the yeast type and acidity. These breads were produced in the bakery Kontinua. The fat content was determined in all samples by Soxhlet extraction. Free and bound 3-MCPD was determined by gas chromatography–mass spectrometry method. Concentration of free 3-MCPD in samples was at interval < 9–54.5 &mu;g/kg. Concentration of bound 3-MCPD was at interval 1.56–23.60 mg/kg of fat (i.e. 5.7–84.9 &mu;g/kg of sample).

Sign in / Sign up

Export Citation Format

Share Document