Ion mobility spectrometry for food quality and safety

Abstract

Ion mobility spectrometry is known to be a fast and sensitive technique for the detection of trace substances, and it is increasingly in demand not only for protection against explosives and chemical warfare agents, but also for new applications in medical diagnosis or process control. Generally, a gas phase sample is ionized by help of ultraviolet light, ß-radiation or partial discharges. The ions move in a weak electrical field towards a detector. During their drift they collide with a drift gas flowing in the opposite direction and, therefore, are slowed down depending on their size, shape and charge. As a result, different ions reach the detector at different drift times, which are characteristic for the ions considered. The number of ions reaching the detector are a measure of the concentration of the analyte. The method enables the identification and quantification of analytes with high sensitivity (ng l⁻¹ range). The selectivity can even be increased — as necessary for the analyses of complex mixtures — using pre-separation techniques such as gas chromatography or multi-capillary columns. No pre-concentration of the sample is necessary. Those characteristics of the method are preserved even in air with up to a 100% relative humidity rate. The suitability of the method for application in the field of food quality and safety — including storage, process and quality control as well as the characterization of food stuffs — was investigated in recent years for a number of representative examples, which are summarized in the following, including new studies as well: (1) the detection of metabolites from bacteria for the identification and control of their growth; (2) process control in food production — beer fermentation being an example; (3) the detection of the metabolites of mould for process control during cheese production, for quality control of raw materials or for the control of storage conditions; (4) the quality control of packaging materials during the production of polymeric materials; and (5) the characterization of products — wine being an example. The challenges of such applications were operation in humid air, fast on-line analyses of complex mixtures, high sensitivity — detection limits have to be, for example, in the range of the odour limits — and, in some cases, the necessity of mobile instrumentation. It can be shown that ion mobility spectrometry is optimally capable of fulfilling those challenges for many applications.

Keywords:

• Ion mobility spectrometry
• quality control
• process control
• food production
• food quality
• food safety
• metabolomics

Acknowledgements

Financial support was given by the German Federal Ministry of Education, Science, Research and Technology and by the Ministry of Science and Research of the State of Northrhine-Westfalia. The dedicated and accurate work of Luzia Seifert and Stefanie Güssgen during the experiments was a precedent condition for the successful performance of the presented investigations. The polymeric materials were generously provided by Sebastian Engell, Department of Biological and Chemical Engineering, University of Dortmund.