Specific and Selective Detection for Food and Beverage Analysis by Ion Chromatography-Mass Spectrometric Detection

摘要

Three methods have been presented, demonstrating specific and selective MS detection for food and beverage analysis by IC. The advantages of MS detection have been demonstrated, and in particular the use of an MS detector with low-level compound detection in matrix, the use of ISTDs, compound identification by mass to differentiate coeluting compounds, and detection of low-mass compounds.