食物品质

食用油& Fats

Assess the quality and shelf-life of edible fats and oils

申请

食用油和脂肪的分析

Oils and fats are recognized as essential nutrients of our daily diet and contribute significantly to the regulation of different body functions. Numerous parameters are used to assess their quality. Bruker’s dedicated spectroscopy solutions enable a rapid analysis of edible oils and fats.

通过FT-NIR光谱法的食用油分析

可食用的油生产商和食品加工者正在寻求快速和无损的方式来分析脂肪和油，以进行过程和质量控制目的。不同的参数用于评估可食用脂肪和油的质量，包括碘值（IV），游离脂肪酸（FFA），反式脂肪酸（TFA），亚赛迪定值（AV）和其他各种参数

Rapid quality control for edible oils can be achieved by Bruker’s dedicatedFT-NIRsolutions. The analysis is quick, cost-effective and safe to use, even for untrained staff, since no sample preparation is required. The oil is simply filled into an 8mm glass vial and measured in the sample compartment of the spectrometer.

The main application areas for FT-NIR spectroscopy are

食用油
Olive Oil
煎炸油
海油

Learn more about FT-NIR spectroscopy 网络研讨会：用ft -nir测试可食用的油和脂肪

用XRF光谱法分析可食用的油

X射线荧光（XRF）可以对食用油中的磷和氯等过程指标进行快速和无损的元素分析。布鲁克的 Elemental Analyzer portfolioincludes high-throughput lab-based ed-xrf和 WD-XRF,point-and-shoothandheldXRF,micro-XRF, and ultra-trace analysisTXRFspectrometers.Energy-dispersive spectrometers with偏光X射线光学元件特别适合分析油和类似（光）矩阵中的痕量水平元素浓度。

了解有关元素分析仪的更多信息

Solid Fat Content (SFC) determination is a recognized international standard method of prime importance for food processing and development. The SFC determination is used to measure the melting profile of fat composition, ensuring proper performance of several final products, such as margarine和可可黄油。布鲁克also offers a fully automated solution including tempering procedures,TD-NMRmeasurement, and determination of the SFC value plus presentation of the melting curve.

Learn more about TD-NMR for Solid Fat Content

With food fraud becoming more prevalent, checking authenticity (PDO-Product of Designated Origin) is very important in the food market area. Food producers want to protect their brand image. The consumer relies upon regulatory bodies to control the quality and origin of the food eaten. Having food adulterated is a great concern to the industry and has also large financial implications. One of the best tools to determine origin or adulteration is mass spectrometry, either马尔代或者LC/GC MSsystems.

了解有关质谱法的更多信息了解有关MS软件解决方案的更多信息

食用油的腐烂是食品相关行业的主要问题。它发生在存储期间，是由不饱和脂肪酸的自由基氧化引起的，导致最终产品中的气味和口味。布鲁克's compact, yet fully automated电子自旋共振（ESR）system was specifically designed for measuring free radical oxidation and shelf life in food products. It will determine oxidative resistance in as little as 30 minutes measuring the free radicals instead of end products.

Learn more about ESR spectroscopy

TD-NMRis a turn-key solution for rapid Quality/Process control and R&D in emulsion-based product manufacturing. The droplet size distribution (DSD) inWater-in-oil（o/w）乳液为人造黄油，低脂酱和黄油影响他们的口味，气味和外观以及保质期和传播行为。TD-NMR允许对这些产品中的液滴尺寸分布进行快速，无创和准确的分析。此外，它需要最小的样品制备并且不稀释。

Learn more about TD-NMR for droplet size distribution