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Elm tree in front of Hitchner hall

Food Science and Human Nutrition Food Chemical Safety Laboratory

The Food Chemical Safety Laboratory is a research oriented facility, which specializes in the development and modification of GC, HPLC and EIA methods for the analysis of a wide range of natural and man-made chemicals in both food and environmental matrices. Laboratory personnel routinely develop assays specific to client needs. For more information, please contact Dr. Brian Perkins (phone (207 581-1369.
 

Instrumentation

  • HPLC/MS/MS – Waters Quattro micro (triple quadrupole)
  • GC/MS (2) – Agilent 6890 GC with 5973 quadrupole MS
  • HPLC/PDA (2) – Agilent 1050 systems
  • HPLC/FLD – Agilent 1100 system
  • HPLC/RI – Waters/Shimadz
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    Analytical Services
     

    • Pesticide Residues & Metabolites
      • - Fruit & Vegetables
      • - Potable water, Surface water, Soil, Foliage
    • Naturally Occurring Toxins (Food)
      • - Mycotoxins (patulin, aflatoxins)
      • - Glycoalkaloids (potatoes, tomatoes)
    • Phytochemicals
      • - Anthocyanins (fruit)
      • - Capsaicinoids (capsicum fruit, salsas & hot sauces)
      • - Ginsengosides
      • - Catechins (black tea, green tea and tea products)
      • - Carotenoids (fruit, vegetable, food products)
         

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