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Food Technology - Chemical Food Safety Laboratory

L. Brian Perkins, PhD.

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

 

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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