Significance of Gas chromatography-mass spectrometry analysis
Gas chromatography-mass spectrometry analysis is a sophisticated technique that combines gas-liquid chromatography with mass spectrometry to identify and quantify chemical compounds in various samples. It is utilized in the study of phytochemical compounds in Balarishta and Chandanasava, as well as for analyzing secondary metabolites in plant extracts. This analytical method effectively separates and identifies compounds based on their mass, making it essential for comprehensive chemical analysis in both fermentation studies and plant research.
Synonyms: Gc-ms analysis, Gas chromatography-mass spectrometry
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Gas chromatography-mass spectrometry analysis in scientific sources
Gas chromatography-mass spectrometry analysis is an instrumental technique utilized to identify and quantify phytochemical compounds in Balarishta and Chandanasava, both before and after fermentation, enhancing understanding of their chemical compositions.
From: World Journal of Pharmaceutical Research
(1) A laboratory method for analyzing the components of a mixture by separating them and identifying their mass.[1] (2) An analytical method that combines the features of gas-liquid chromatography and mass spectrometry to identify substances within a test sample.[2] (3) A technique used for the identification and comparative analysis of secondary metabolites in ethanolic extracts from plant parts.[3] (4) An analytical method used to identify and quantify chemical compounds in the methanol extract of Ipomoea carnea by analyzing the constituents present.[4] (5) A method used to analyze the chemical constituents present in a sample by separating and identifying compounds based on their mass.[5]
From: AYU (Journal of Research in Ayurveda)
(1) Instrumentation method used to identify and quantify phytochemical compounds before and after fermentation of Balarishta and Chandanasava.[6]