Dr. Katerina Mastovka, Ph.D.
Tips & Tricks for Improved GC-MS/MS and LC-MS/MS Analysis
Katerina Mastovska, Ph.D.
Covance Food Solutions, Madison, WI, USA
GC-MS/MS and LC-MS/MS techniques are being used routinely in many different applications in various laboratories. Modern instruments offer high speed and sensitivity but there is always a room for improvement, especially when it comes to the analysis of challenging compounds and/or complex matrices. Some improvements may come at a cost, but others may be fairly inexpensive yet offer great benefits in terms of data quality, cost savings, or long-term performance. This seminar will discuss relatively simple but effective tools, such as the use of analyte protectants and column backflushing for increased ruggedness in GC-MS(/MS) or the application of a novel on-line dilution set-up for improved analysis of more polar compounds in LC-MS/MS. Furthermore, it will provide tips and tricks for method development and routine utilization of certain advanced features, such as the use of triggered MRM for increased identification confidence.
Dr. Katerina (Kate) Mastovska is an Associate Scientific Director at Covance Food Solutions, where she leads the Chemistry Solutions Global Research, Development and Innovation group. This group is developing and improving methods and techniques for the analysis of various compounds in a myriad of complex samples important for food, infant formula, and dietary supplement industries. Prior joining Covance Laboratories in 2009, she worked at the U.S. Department of Agriculture (USDA) and served as an expert in the United Nation’s Food and Agricultural Organization (FAO) panel of the Joint FAO/WHO Meeting on Pesticide Residues (JMPR). Dr. Mastovska is a Fellow of the AOAC International. Among other activities at the AOAC, she is an Official Methods Board member and a former co-chair of the AOAC Chemical Contaminants and Residues Community. Dr. Mastovska has authored/co-authored more than 60 scientific publications (journal articles, book chapters, and monographs), mainly focused on chromatographic and mass spectrometric analysis of chemical residues, contaminants and adulterants. She received her Ph.D. in Food Chemistry and Analysis from the Institute of Chemical Technology in Prague, Czech Republic.