The food industry is subject to intense scrutiny throughout the supply chain due to the vital requirement to verify the safety and authenticity of foods. Many traditional analysis techniques are limited in their capabilities, and in a high-throughput environment like a food testing laboratory, rapid methods for non-specific analysis are required.
You Might Also Like
Explore this issueAugust/September 2018
Nuclear magnetic resonance (NMR) has long been a preferred method for organic compound analysis, but it’s quantitative NMR (qNMR) that’s making waves in a field that has so far been reliant upon chromatography for its quantitative analysis requirements. Although NMR has a quantitative performance in principle, it has previously been considered big, expensive, low-sensitivity, and altogether complicated when compared to chromatographic methods. However, that’s all changing, with qNMR attracting attention from a variety of fields for the reliability of the results it can achieve.
qNMR Catches On
Traditionally a research method, NMR is increasingly becoming an analytical tool that has particular merit in the food industry. NMR methodology enables primary and secondary metabolites to be identified and quantified, delivering high-throughput spectroscopic and structural information on a wide range of metabolites simultaneously.
A key benefit of using NMR for food testing is that samples can be analyzed either in solid or liquid state, negating the requirement for complicated sample preparation, and facilitating efficient sample screening for multi-component mixtures (i.e. foods).| | | Next → | Single Page