School of Food and Agriculture

L. Brian Perkins, PhD.

The Food Chemical Safety Laboratory is a research oriented facility, which specializes in the development and modification of GC, HPLC and EIA methods for the analysis of a wide range of natural and man-made chemicals in both food and environmental matrices. Laboratory personnel routinely develop assays specific to client needs. For more information, please contact  Dr. Brian Perkins  phone: 207 581-1369.

Instrumentation

• HPLC/MS/MS – Waters Quattro micro (triple quadrupole)
• GC/MS (2) – Agilent 6890 GC with 5973 quadrupole MS
• HPLC/PDA (2) – Agilent 1050 systems
• HPLC/FLD – Agilent 1100 system
• HPLC/RI – Waters/Shimadz

Analytical Services 

• Pesticide Residues & Metabolites
• – Fruit & Vegetables
• – Potable water, Surface water, Soil, Foliage
• Naturally Occurring Toxins (Food)
  • – Mycotoxins (patulin, aflatoxins)
  • – Glycoalkaloids (potatoes, tomatoes)
• Phytochemicals
  • – Anthocyanins (fruit)
  • – Capsaicinoids (capsicum fruit, salsas & hot sauces)
  • – Ginsengosides
  • – Catechins (black tea, green tea and tea products)
  • – Carotenoids (fruit, vegetable, food products)