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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Smith JS, Thakur RA (2017) Mass spectrometry. Ch. 11. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
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© 2017 Springer International Publishing
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Ismail, B.P. (2017). Mass Spectrometry with High-Performance Liquid Chromatography. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_9
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DOI: https://doi.org/10.1007/978-3-319-44127-6_9
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Publisher Name: Springer, Cham
Print ISBN: 978-3-319-44125-2
Online ISBN: 978-3-319-44127-6
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