Food and Beverages - Related Information

This video presents you the simultaneous analysis and separation of 10 saccharides and sugar alcohols in beverages by Shimadzu Nexera LC-40 and ELSD. Saccharides and sugar alcohols show very narrow UV absorption wavelength range, from 190 nm to 195 nm. Therefore, a refractive index detector (RID) is commonly used for this analysis. However, gradient elution cannot be used with RID because the baseline drifting derived from the change of mobile phase composition during gradient elution is unacceptable. So, RID is not suitable for a simultaneous separation of compounds that show widely different retention behaviours due to expected long analysis time without gradient elution. Evaporative light scattering detector (ELSD) is one of universal detector that detects the scattering light from the target compounds after nebulizing and evaporating the mobile phase. ELSD provides reduced analysis time and simultaneous separation of compounds that show widely different retention due to applicability to gradient elution. The performance of Nexera LC40 and ELSD was evaluated by intra-day and inter-day repeatability tests. Good intra and inter-day reproducibility results show the analysis method and systems are very stable.

This video presents you the quantitative determination of 6 preservatives in various types of sample matrices which are food, cosmetics, and personal care products by Shimadzu Advanced i-Series HPLC. Preservatives are substances added to inhibit or prevent the process of fermentation, acidification, or deterioration of foodstuffs caused by microbial contamination. They are also added in cosmetics and personal care products to maintain quality and safety. Excess amount can be harmful to health. Minimum permissible concentrations are regulated and because of that, the analytical determination of these preservatives is important to ensure safety for the consumers. Shimadzu Advanced i-Series with UV detector were employed for this analysis. All 6 preservatives are well separated in less than 10 minutes under the gradient elution method. Two preservatives, methyl and ethyl parabens detected in the toothpaste sample. Sorbic acid was detected in the food sample, whereby three parabens, methyl, ethyl, and propyl parabens were detected in the cosmetic sample. The linearities of the calibration curves of the 6 preservatives were excellent and the R2 values which are all 0.999 or greater. The calibration curves were used to quantitate preservatives in all the samples.

This webinar describes how to develop the analytical method for chiral pesticides in hemp seeds by using online SFE-SFC coupled to triple quadrupole mass spectrometry. Additionally, it will introduce the principle of the on-line SFE-SFC system and how eco-friendly it is.

Ever wondered what makes some foods sour? In this video we explore that question while also introducing one of Japan's traditional sour foods!

Most people throw out the cabbage core when cooking, but is the core really just trash or actually a hidden treasure of nutrients?
Learn more about our EDX intsruments here!
EDX-7200
https://www.shimadzu.com/an/products/elemental-analysis/edx-fs/edx-7200/index.html
EDX-8100
https://www.shimadzu.com/an/products/elemental-analysis/edx-fs/edx-700080008100/index.html

In this video we take a look at what a surprise birthday party looks like in slow motion using Shimadzu's high-speed camera. Some scenes are filmed at speeds of even 500,000 FPS!

Pesticide residue testing to ensure the safety of these foods has become more important than ever.

This video presents you the fully automated pre-column derivatization of the amino acids. A Shimadzu Prominence-i Plus with photodiode array (PDA) and fluorescence (RF) detectors were employed for the analysis. The Prominence-i Plus with automated co-injection function allows several derivatization reagents to be aspirated sequentially from multiple vials and mixing within the needle and the sample loop to speed up and increase the analysis efficiency. This true turnkey solution delivers great productivity and increase analysis throughput compare to traditional manual derivatization.

This demo video shows how to analyze lutein in spinach samples using Shimadzu HPLC. For sample preparation, spinach samples were cut and blended. After that, pyrogallol-ethanol and KOH were added to the samples and heated at 70℃ for 30 min. After cooling down, NaCl and n-hexane-ethyl acetate were added for extraction. The extract was dried by rotary evaporator and reconstituted with BHT-ethanol. Filter the solution with a PTFE membrane filter and collect the filtrate in an amber vial. The ready sample can be injected for HPLC analysis.

In this video, we will talk about the analysis of ascorbic acid, also known as vitamin C using HPLC.

This video presents you the direct analysis of 33 amino acids in beverages by Shimadzu LCMS8060NX with Nexera UHPLC as front end. Amino acids are building blocks of proteins and needed in many vital processes in human body. Traditional and most widely used approach for amino acid analysis is by HPLC. However, this method required derivatisation of amino acids, resulting in prolong sample preparation/analysis time. This challenge can be overcome by using LCMSMS. Direct analysis of amino acid is possible due to its high sensitivity and selectivity. In addition, UFMS technologies deliver fast scanning speed and polarity switching speed, ensuring good data quality when coupled with UHPLC. Therefore, Shimadzu Nexera UHPLC with LCMS8060NX was employed for this analysis. Tea, energy drink and red wines were subjected to amino acids analysis using this method. L-theanine was detected in tea samples. Proline was detected in chrysanthemum tea and red wines samples. Energy drink was detected with Taurine and Lysine.

On 23 May 2023, Shimadzu (Asia Pacific), together with Brawijaya University and PT Ditek Jaya, proudly organized the Shimadzu 1st Asia Halal Summit. As the first-ever Summit in the halal industry, the event witnessed the gathering of over 150 professionals, including the halal authorities, industry leaders, and scientists, to deep dive into the topic. Under the theme “Developing the World Halal Ecosystem,” the Summit focused on the exploration of various halal authentication techniques, artificial intelligence (AI), and digital technology. With the expanding market for halal ingredients, together with the fast-growing demands, the Summit provided a timely and comprehensive discussion on shaping the future of the halal industry.