NMR Analysis of Food Adulteration
Nuclear magnetic resonance (NMR) technology has been widely concerned in the field of food quality and safety testing due to its advantages such as simple operation, high accuracy of analysis results, good repeatability, non-destructive, and rapid performance, and is gradually playing a role in the identification of food adulteration. NMR technology can be used for non-destructive testing in food testing, enabling full information to be obtained without damaging the structure of the sample.
As an expert in the field of NMR, Creative Biostructure can provide customers with adulteration detection and component identification services for foods such as milk, oil, honey, and wine through NMR technology.
Service Content
We can detect adulterated milk with different ingredients (water, salt, urea, soybean milk, reconstituted milk, etc.), adulterated olive oil of low-value oil (soybean oil, corn oil, etc.), adulterated high-value rice, honey, red wine, etc. by using low field nuclear magnetic resonance, quantitative nuclear magnetic resonance, and heteronuclear nuclear magnetic resonance technologies, and combine statistical analysis methods, including principal component analysis Partial least squares discrimination and similarity classification methods can effectively identify these adulterated ingredients in food.
Our Strategy
- Detection of adulteration by relaxation time
We mainly use the change in the lateral relaxation time (T2) value to achieve the detection of samples. The relaxation time of hydrogen nuclei varies with factors such as food composition, storage temperature, storage time, and water fluidity. This parameter can provide important information related to the binding force and movement of water molecules, thereby achieving the detection of food quality and quality. At the same time, we also use nuclear magnetic resonance spectroscopy, carbon spectroscopy, phosphorus spectroscopy, quantitative nuclear magnetic analysis, two-dimensional nuclear magnetic analysis, and other techniques combined with multivariate statistical analysis to identify food adulteration.
- Our other strategies
Detection of adulteration by iodine value.
Detection of adulteration by solid fat content.
Detection of adulteration by diffusivity.
Detection of adulteration through nuclear magnetic resonance spectroscopy.
Identification of Adulteration in Dairy Products
- Common additives
Water, salt, urea, soybean milk, reconstituted milk, synthetic milk, etc.
- Identification method
We use NMR technology to analyze and test the solid-liquid ratio of fat, fat crystallization temperature, water holding capacity, water binding state, protein denaturation, and protein aggregation state in dairy products, which can achieve the effect of identifying authenticity.
- Establishment of adulteration model
We will also use low-field nuclear magnetic resonance technology to detect milk in different adulterated forms (water, salt, urea, soybean milk, reconstituted milk, synthetic milk, etc.), and establish different data analysis models for analysis, which can achieve accurate identification of adulterated milk.
Identification of Edible Oil Adulteration
- Identification method
We can combine nuclear magnetic resonance spectroscopy and phosphorus spectroscopy to identify the adulteration of hazelnut oil, sunflower oil, corn oil, soybean oil, sesame oil, walnut oil, rapeseed oil, almond oil, palm oil, peanut oil, safflower oil, coconut oil, and pure olive oil, and establish different data analysis models for analysis to achieve accurate identification of adulterated substances.
Identification of edible oil blends.
Determination of the proportion of admixtures.
Creative Biostructure is committed to providing high-quality NMR analysis services to advance the life sciences fields. If you have any questions or needs, please contact us and our customer service staff will help you the first time.
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