Qualitative NMR Analysis of Ingredients in Food
Nuclear magnetic resonance (NMR) technology is widely used in food composition analysis and quality monitoring during food processing and industrial production. As an expert in the field of nuclear magnetic resonance, Creative Biostructure provides customers with qualitative analysis services for water, starch, lipids, polysaccharides, and other substances in food based on NMR technology.
Applications of Our Service
- Analysis of food ingredients.
- Food quality analysis/certification.
- Monitor metabolic reactions caused by food interventions (such as fermentation, air drying, freezing, etc.).
Identification Services for Known Food Ingredients and Metabolites
Figure 1. Structural confirmation of known metabolites. (Van der Hooft & Rankin, 2018)
- The nuclear magnetic resonance spectroscopy we use
We typically use high-throughput 1D 1H NMR methods, which allow us to analyze a large number of samples and detect the most abundant metabolites in complex samples, most of which are known (not new).
1D 1H NMR
1D 13C NMR
2D NMR spectrum (J-resolved NMR, COSY, HSQC, TOCSY)
- Identification method
Compare the obtained spectra with the spectra and tables in the literature.
Compare the obtained spectra with those obtained from the metabolites standards available in the database.
Software or calculation method.
Metabolite standard analysis and spiking experiments under the same conditions.
Qualitative NMR Analysis of Edible Oil and Fat Ingredients in Food
We utilize 13C NMR and 2D NMR to provide customers with high-precision, low-cost qualitative analysis services for edible oils in foods, including frying oil quality monitoring, edible oil adulteration identification, and other aspects of edible oil analysis services.
Qualitative Analysis Service for Starch in Food
We use nuclear magnetic resonance technology to analyze starch in foods, mainly analyzing the content of starch in foods and the gelatinization time of starch in different environments. During the testing process, rice is mainly used as a sample, and rice is cooked. Nuclear magnetic resonance (NMR) technology is used to monitor the gelatinization process of starch, as well as changes in water content and distribution during various stages of gelatinization. The analysis of starch in foods can provide an effective basis for the preservation methods of foods with high starch content.
Qualitative Analysis Service for Polysaccharides in Food
We use high-resolution 1D and 2D solution NMR to obtain detailed structural information on the composition, sequence distribution, substitution patterns, and molecular weight of individual polysaccharides in foods containing polysaccharides such as potatoes, bread, rice, grains, and corn.
Qualitative Analysis Service for Moisture in Food
We provide customers with food ingredient analysis and quality monitoring services during food processing and industrial production. Our analysis content includes water distribution in food, water content detection, and analysis of water properties in food.
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.
Ordering Process
Reference
- Van der Hooft, J. J., & Rankin, N. Metabolite identification in complex mixtures using nuclear magnetic resonance spectroscopy. Modern Magnetic Resonance.2018, 1309-1341.
