The application of new gas chromatograph technology in the field of food analysis continues to expand
As the saying goes, the country is based on the people, and the people are eating for food. Food is not only the most basic needs of human survival, but also the eternal theme of national stability and social development. The nutritional composition and food safety of food are of great concern to all countries in the world today. The major issues, and therefore food analysis plays a key role. Food analysis involves nutrient analysis, additive analysis in food, and hazardous residue analysis. Gas chromatographs can play a leading role in these aspects . Important nutrients such as amino acids, fatty acids and sugars can be analyzed by GC. There are more than a thousand kinds of food additives, many of which can be detected by GC. Pesticide residues and solvent residues in food are the focus of gas chromatograph analysis. The application of chromatographic techniques in food analysis and the development of chromatography have evolved almost simultaneously. The 1952 Nobel Prize in Chemistry, the British chemist James and the biologist Martin, first invented gas-liquid chromatography, which was used to analyze mixtures of fatty acids. Chromatography has a high separation efficiency and can be separated into very similar materials, which can separate complex mixtures containing hundreds of components. The use of gas chromatographs in food analysis has several advantages :
1. Fast separation: a few minutes to tens of minutes to complete the separation and analysis of complex materials.
2. High sensitivity: It can detect extremely small substances with a content of 10-3 grams.
3. Wide range of applications: It can be used for the separation and determination of all compounds, including inorganic substances, organic substances, low molecular or high molecular compounds, and even biologically active biomacromolecules can be separated and determined.
4. Small sample usage: one separation and determination can be done with very few samples.
5. Separation and qualitative, quantitative determination is completed in one time and can be combined with a variety of spectral analysis instruments , such as gas phase-mass spectrometer .
In the past 20 years, chromatographic technology has expanded to the field of food analysis research at an alarming rate. Many new chromatographic techniques have entered the practical stage, such as capillary electrophoresis (CE), chromatography-mass spectrometry (GC-MS, HPLC). MS, CE-MS, etc., solid phase extraction technology (SP^* supercritical fluid chromatography (SFC) and the latest two-dimensional gas chromatography. The comprehensive application of these new technologies has greatly improved the residues of agricultural and veterinary drugs in foods. The sensitivity of the analysis simplifies the analysis steps, improves the efficiency of the analysis, and further confirms the reliability of the analytical test results. For example, the detection of chloramphenicol residues in seafood, meat and honey by Tengzhou Luchuang Analytical Instruments Co., Ltd. In the method study, after the coarse screening by simple enzyme-linked immunoassay, the electron capture detectors GC-ECD and HPLC-UVD were analyzed by gas chromatography, and the separation was good. Finally, GC-MS-EI-SIM and GC were used. - MS - NCI - SMI on the detection results of the confirmatory test, to prove the accuracy of analytical results if the demand in this area, please Lu Chong instrument Co. chromatography analysis Division and 0632-5080. 618 Contact or log on to the company's website http:// to consult the staff online.
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