Using SPE to Remove Interfering Lipids from Food Extracts
Lipid Interference in LC-MS Food Analysis In liquid chromatography-mass spectrometry (LC-MS) analysis of food extracts, lipid interference represents one of the most significant analytical challenges. Lipids can cause ion suppression or enhancement in the mass spectrometer, leading to inaccurate quantification and reduced method sensitivity. According to Simpson and Wynne (2000), co-extracted lipids from food matrices […]
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