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MASS SPECTROMETRY/Principles and Instrumentation 3739

Poulsen M (1995) Føroyskar Føðslutalvur (Faroese Food Small-Type Coastal Whaling in Japan (1988) Report of
Composition Tables.) Heilsufrøðiliga Starvstovan, pp. an International Workshop. Occasional publication
1–25. Tórshavn: Food and Environmental Agency. number 27. Alberta, Canada: Japan Social Sciences
Skaale Ó and Johannesen M (1974) Matur og Matgerð. Association of Canada Fund to Promote International
Grønalı́ð. Tórshavn. (Faroese cookbook.) Educational Exchange and Boreal Institute for
Northern Studies.

Market Research See Food Acceptability: Affective Methods; Market Research Methods

MASS SPECTROMETRY
Contents
Principles and Instrumentation
Applications

Principles and Instrumentation converts the detector signal into a form suitable for
further study and processing.
F A Mellon, AFRC Institute of Food Research,
Norwich, UK
Copyright 2003, Elsevier Science Ltd. All Rights Reserved. Ionization Techniques – Organic Mass
Spectrometry
Ionization of organic molecules may be accomplished 0003
Principles by a variety of techniques. The most common prac-
0001 Mass spectrometry is an extremely sensitive and spe- tical methods are described below.
cific analytical technique, capable of providing quali-
Formation of Ions
tative and quantitative analytical data on nanomolar
Organic mass spectrometry 0004
to attomolar amounts of analyte. It has been applied
Electron ionization (EI) The analyte is vaporized
successfully to a very wide range of analytical prob-
into the EI source and bombarded with 70-eV elec-
lems in the food and nutrition sciences. Mass spec-
trons. The ion source chamber is maintained at a
trometers have become far more accessible, cheaper
vacuum of 103 Pa. A proportion of the energy of the
to purchase and operate, and easier to use, especially
electron beam is transferred to the molecule, ejecting an
over the last decade. This is mainly a consequence of
electron to generate a molecular ion (Mþ ), the most
the advent of compact, bench-top instruments, usu-
important ion in the mass spectrum (eqn (1)).
ally coupled to gas or liquid chromatographs. The
following article describes the basic theory of mass M þ e ! Mþ þ 2e: ð1Þ
spectrometry and the principal types of mass spectro-
metric equipment relevant to food and nutrition Excess electronic energy is also transferred to the 0005

analysis and research. Applications of mass spectrom- molecule during the ionization process and is rapidly
etry and techniques of combined chromatography converted to internal vibrational energy. This energy
mass spectrometry are covered in separate articles. may be sufficient to induce bond cleavage in some
ions, generating fragment ions that may also decom-
pose. This is shown in the sequence of decompos-
Mass Spectrometer itions of a hypothetical molecule ABCD (eqn (2)).
0002 All mass spectrometers comprise four main compon- ABCDþ ! ABCþ þ D ! ABþ þ C ! Aþ þ B:
ents. First, an ion source, where sample molecules
may be ionized by a variety of means, second, a ð2Þ
mass analyzer that separates ions according to Rearrangement processes may also occur (eqn (3)). 0006
their mass-to-charge ratio, m/z, third, a detector that
measures the abundances of the separated ions as an ABCDþ ! ADþ þ CB: ð3Þ
electrical signal, and fourth, a recording device that

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