Pistachios contain approximately 45% fat, which can result in a significant amount of coextracted matrix in the acetonitrile extract generated using the QuEChERS procedure. A zirconia based adsorbent significantly reduces coextracted matrix prior to LC-MS or GC-MS.
A sensitive, quantitative, and reproducible SPME-GC/MS procedure was developed by Supelco for the extraction of phthalate esters from oily food matrices, such as the flavored oils included with ramen noodle kits.
The odor and pungency of ginger is due to the presence of terpenes, gingerols and shogaols. These compounds contribute to the highly complex matrix of ginger, which subsequently presents a challenge in low level analyses of contaminants. A novel 2-layer