The Application of Instrumental Analysis in Food Testing

1. Application of instrumental analysis method in food detection and analysis

The instrument analysis method analyzes the physical properties of food, such as heat, sound, magnetism, electricity, and light, making it more sensitive and convenient. In addition, this method is relatively simple to operate and can quickly analyze the internal indicators of food. At the same time, using instrumental analysis methods, relevant data for food testing can be classified and processed to detect the content of different substances in food, thereby analyzing the internal situation of food, improving detection efficiency, and maximizing food safety.

1.1 Chromatographic analysis method

(1) Gas chromatography

Gas chromatography emerged around the 1950s, which has the characteristics of high efficiency and speed. According to the chromatographic column in gas chromatography, it can be divided into two types: capillary gas chromatography and packed gas chromatography. In the actual food analysis process, the vaporization temperature of organic compounds is within the allowable range of the actual temperature of the gas chromatograph, which can achieve direct or indirect vaporization, and thus use the gas chromatograph to achieve analysis and determination.

In recent years, the application of improved gas chromatography determination methods has become increasingly widespread. This method is easy to operate, has high detection sensitivity, and can largely maintain consistency with national standard analysis and detection results. Moreover, it fully meets daily analysis needs in terms of accuracy and precision. At the same time, it can also accurately detect antioxidant active ingredients in health foods.

(2) Liquid phase and high-performance liquid chromatography

The classic methods in liquid chromatography analysis mainly include main chromatography, thin chromatography, paper chromatography, etc. High performance liquid chromatography is developed based on liquid chromatography. During chromatographic analysis, high-pressure liquid is fully utilized as the mobile phase, and the solid particle diameter used is between 5-10 μ m. And the mass transfer speed is relatively fast, and the column efficiency is also relatively high.

In the current field of food detection and analysis, high-performance liquid chromatography is a very important means. In the analysis process of actual food components and some foreign substances, high-performance liquid chromatography is the only method that can achieve good detection. At the same time, in recent years, many new high-performance liquid chromatographs have emerged, which have been widely used in various aspects of food detection. They can accurately detect pollutants, nutrients, additives, toxins and other components in food.

(3) Ion chromatography

Ion chromatography was first proposed in the 1970s, and shortly after inhibitory ion chromatography, single column ion chromatography emerged. This method has been rapidly popularized and applied in the entire field of food detection and analysis, and can be applied to detection and analysis in most areas of the food industry.

1.2 Electrochemical analysis method

Electrochemical analysis is also important in instrumental analysis, mainly used in food production and food detection. The theoretical basis is the electrochemical properties and changes of substances in solution. In detail, electrochemical analysis methods include potential analysis, conductivity analysis, voltammetry, etc. When detecting food, the detection methods are relatively simple, the equipment is simple, the analysis is fast, and the detection is fast