Handbook of GC–MS: Fundamentals and Applications

Nowadays, gas chromatography/mass spectrometry is a frequently–used technique, with applications in food, pharmaceutical, clinical and environmental analysis. It allows both the separation of mixtures and the identification of the individual compounds of a mixture in one instrument.
This is the only comprehensive reference on the technique, providing a detailed overview ranging from fundamentals to applications. As such, it covers all aspects, including the theory and principles, as well as a broad range of real–life examples taken from laboratories. It also features a glossary of approximately 300 terms and a substance index that facilitates finding a specific application.
For this new edition the handbook has been now extended to two volumes, reflecting the latest developments in the technique and related instrumentation.
A must–have in all analytical laboratories using GC–MS.

Introduction
FUNDAMENTALS
Sample Preparation
Gas Chromatography
Mass Spectrometry
Special Aspects of GC MS Coupling
EVALUATION OF GC–MS ANALYSES
Display of Chromatograms
Substance Identification
Quantitation
Frequently Occurring Impurities
APPLICATIONS
GLOSSARY

Hans–Joachim Huebschmann graduated as Certified Food Chemist from the Technical University in Berlin, Germany, working in the field of LC–MS residue analysis of anabolic agents and pesticides in food. He started his career in diagnostics and medical analytical instruments before working for a number of German companies in gas chromatography and mass spectrometry. In 2002 he joined Thermo Fisher Scientific in Bremen, Germany, and held different international positions including Channel Manager for inorganic and isotope ratio mass spectrometry, Product Manager for high resolution GC–MS and GC–MS/MS, setting up the well known POPs Center of Excellence in Bremen, Germany, and very recently acting as the Technology Manager for GC–MS for the new product development in Austin, Texas, USA. In his current capacity he is supporting Thermo Asia operations as the Technology Director for GC & GC–MS.

From reviews of the prior edition:
"The present English version is more than just a handbook which means a comprehensive and instructive book on the subject. The most important advantage is that it has not only been written for the practitioner, but also the analyst who wishes to familiarise himself with any or all the aspects of GC/MS."
– AFS – Advances In Food Sciences, 2001; Vol. 23; No. 3

"The book offers an excellent overview on the analytical method showing its principles as well as potential and possibilities. In summary, it is a very useful book for the daily GC/MS practice as well as for the introduction of beginners and students in this analytical technique. It should be present in every in food environmental, pharmaceutical and clinical GC/MS laboratory."
H. Raddatz, European Food Research and Technology