Instrumental analysis is mainly conducted for quality control and research and development purposes in food analysis.
Quality control includes foreign material analysis, bacteria contamination test, agrichemical contamination test, and analysis of food content elements.
These analyses are performed for quality control at food factories and for addressing complaints, and exporting/importing.
For research and development activities for food, qualitative and quantitative analyses of components that contribute to human perception of taste and aroma are conducted as analyses to pursue tastefulness. Analyzing physical factors, such as texture, are also analyzed. Further, for the development of healthier food, the antioxidant capacity may be checked further.
Here, we introduce the food analysis examples using JEOL products, and an analysis example of plants that are closely related to food.
Saintpaulia Pistil Capital (Low Vacuum SEM)
Sugar-rich honey and parts of the fruit can be observed without pre-treatment by using a low vacuum SEM. Observing the pistil capital of the Saintpaulia with an optical microscope and low vacuum SEM reveals both its color and detailed structure.
Accelerating voltage: 10 kV, backscattered electron image, without treatment. Low vacuum mode: 50Pa.
Water drop on rose petal (Low Vacuum SEM / Aqua cover method)
Aqua cover method is a method to observe water with the SEM by keeping water in a liquid state. Using this method, we observed the surface of a rose petal with a water drop. Detailed observation is available for the state of water repellency due to the lotus effect.
Accelerating voltage: 10 kV, Backscattered electron image, without treatment. Low vacuum mode: 50 Pa.
Camellia Sasanqua leaf Cross Section (CRYO-FIB/SEM)
The pores of the Camellia Sasanqua leaf were cross-sectioned/observed by using the CRYO-FIB/SEM. It is difficult for the freeze fracturing method to cross-section a small area like pores. The CRYO-FIB/SEM method makes it easy to cross section a specific area.
Carrot (TEM)
After chemical fixation of carrot leaves, thin film specimens were prepared by the ultramicrotome method and observed by TEM.