Raman Spectroscopy Analysis in Food Testing

Raman spectroscopy is a molecular characterization technique based on Raman effect. The signal comes from the vibration and rotation of the molecule, and the food is nondestructive tested by analyzing the molecular structure in the tested food. The Raman spectrum can not only qualitatively analyze the chemical structure and chemical bond changes of the components contained in the tested substance, but also quantitatively detect the content of certain components of the food. The method can be applied to food composition detection, food authenticity and adulteration detection, pesticide residue detection, food additives and toxin detection.

Our analysts will provide you with exclusive food testing solutions according to local laws, regulations or guidelines or according to customer specific standards. After confirming the solution with you, we will implement the solution within a quick turnaround period, and finally provide you with a detailed report.

Creative Proteomics strictly complies with the quality assurance/quality control plan and regulatory requirements of each country and region to provide support to you. Including but not limited to the following criteria and methods: ISO, FDA/BAM, ASTM, AOAC, EC 1935/2004, LFGB, DGCCRF, DM 21/03/1973, JFSL, GB/T & SN, and UAE.S / GSO 2231: 2012.

Principle of Raman Spectroscopy Analysis

When the incident photons of monochromatic light interact with molecules, elastic collisions and inelastic collisions occur. There is energy exchange in inelastic collisions, which changes the movement direction and channel of photons. This scattering process is called Raman scattering. Raman scattering effect can effectively analyze the scattering spectrum that is different from the incident light frequency, and obtain the corresponding molecular vibration and rotation information. Based on the molecular vibration or rotation information, the corresponding molecular information such as structure, symmetry and chemical bond can be obtained. Different substances have different Raman spectra. On the basis of the Raman effect, qualitative and quantitative analysis of samples can be carried out at the molecular level by analyzing the Raman peak position, peak intensity, line type, line width and number of spectral lines of different substances.

Raman Spectroscopy Analysis Platform in Creative Proteomics

  • Resonance Raman spectroscopy technology.
  • Micro-Raman spectroscopy technology: including near infrared excitation Fourier transform Raman spectroscopy technology (NIR FT-Raman) and ordinary Fourier transform Raman spectroscopy technology (FT-Raman).
  • Surface-enhanced Raman spectroscopy (SERS) technology: The Raman spectroscopy signal can be enhanced by 104~106 by adsorbing on the surface of metal sols and electrodes such as Cu, Ag, Au, etc.

Raman Spectroscopy Analysis in Food Testing
Raman microspectroscopy workflow diagram (Butler et al., 2016)

Advantages of Our Raman Spectroscopy Platform

  • Non-destructive test.
  • High sensitivity, simple operation, high efficiency, good repeatability and fast detection speed.
  • The sample detection amount is small, and it does not need to be processed, which can be used for the detection of trace substances.
  • The test sample state can be gas, solid or liquid. The Raman scattering of water is very weak, and the Raman spectroscopy technique is more suitable for the measurement of aqueous solutions.
  • The detection process does not require the aid of chemical reagents, and will not pollute the sample and the environment.
  • Professional platform. Strict quality control to ensure the accuracy of results.

Creative Proteomics' analytical scientists have extensive experience and knowledge in Raman spectroscopy analysis to the food industry. We can provide fast turn-around, clear and concise written reports and customized services to help customers solve your analytical and technical problems. Contact us to discuss more.

1. Butler H J, Ashton L, et al. Using Raman spectroscopy to characterize biological materials. Nature protocols, 2016, 11(4): 664-687.

* Not intended for personal food safety testing.

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