High-speed Gas Chromatography: Basic Theory, General Principles, Practical Aspects and Food Analysis
High-speed gas chromatography (GC) is the focus of the present chapter, involving four of the most common routes to shorten GC analysis times: micro-bore columns, low-pressure outlet conditions, resistive heating and short capillary columns. The description of each methodology will by accompanied by basic principles and theory, along with practical issues. The use of four types of mass spectrometry (single- and triple-quadrupole, low- and high-resolution time-of-flight), along with other less-powerful forms of detection, are reported in the food analysis section. Finally, the strong and weak points of each high-speed GC approach are highlighted.