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MALDI-MS for Food Analysis

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New Techniques in the Analysis of Foods

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Abstract

A new molecular ionization technique known as matrix-assisted laser desorption/ionization (MALDI) was first reported by two groups in 1988 1.2. This ionization technique is most often coupled with the simplest form of mass spectrometry (MS), time-of-flight (TOF). The advantages of this ionization technique were quickly recognized and commercially available MALDI-MS instruments started to appear in 1991. Now, after significant improvements in instrumentation MALDI-MS has become a common analytical technique. While MALDI-MS is still relatively unknown by food scientists, it offers significant advantages over other analytical methods for food analysis.

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Authors and Affiliations

  1. Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5

    Peter Sporns & Darcy C. Abell

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  1. Peter Sporns
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  2. Darcy C. Abell
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Editors and Affiliations

  1. USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Michael H. Tunick , Samuel A. Palumbo  & Pina M. Fratamico ,  & 

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© 1998 Springer Science+Business Media New York

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Sporns, P., Abell, D.C. (1998). MALDI-MS for Food Analysis. In: Tunick, M.H., Palumbo, S.A., Fratamico, P.M. (eds) New Techniques in the Analysis of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5995-2_16

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  • DOI: https://doi.org/10.1007/978-1-4757-5995-2_16

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-3307-2

  • Online ISBN: 978-1-4757-5995-2

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