Compound Analysis

• Comparative analysis of chemical composition
  (proteins, carbohydrates, fatty acids)
• Effects of processing (e.g. making silage, oilseed extraction,
  refining, fermentation, or heating)
• Analysis of constituents produced by new genes or modified by
  the intended genetic modification
• Analysis of substantial equivalence

Methods:

• HPLC (normal and reversed phase)
• HPLC chiral compounds
• Ion chromatography
• GC
• GC-MS
• LC-MS
• Solid phase extraction for sample preparation
• Micro wave assisted extraction
• UV/VIS-spectroscopy
• Water content