食品与饮料

全球范围内对葡萄酒质量控制的需求日益增长，相应地，对元素分析的需求也越来越多。得益于其多元素分析能力、高灵敏度以及易用性，电感耦合等离子体发射光谱法（ICP-OES）技术非常适用于葡萄酒的元素特征分析。

电感耦合等离子体（ICP）技术在农业机构中已被广泛接受，用于测定土壤和植物中的常量与微量元素、受工业废物污染土壤中的重金属含量，以及开展土壤环境监测。

Milk is a significant source of calcium (Ca), which is essential for various bodily functions, including maintaining bone health, muscle function, and nerve transmission. In this application note, we introduce HORIBA’s compact benchtop X-ray fluorescence spectrometer, MESA-50, as an easy, rapid, and safe method for determining calcium content in milk.

This study, Absorbance-Transmittance Excitation Emission Matrix Method for Quantification of Major Cannabinoids and Corresponding Acids: A Rapid Alternative to Chromatography for Rapid Chemotype Discrimination of Cannabis sativa Varieties, conducted at the University of Mississippi and published in 2022 in Cannabis and Cannabinoid Research, explores the potential of simultaneous acquisition of absorbance transmittance excitation-emission matrix data, A-TEEM™ spectroscopy, an optical technique that combines ultraviolet-visible and fluorescence spectroscopy.

在食品工业中，化合物的表征是确保产品质量或向对过敏症敏感的顾客提供信息的关键步骤。在这篇应用文档中，我们展示了光谱学和激光衍射如何有助于食品化合物的表征，特别是对特定产品，如牛奶。

Rice mainly consists of starch, but it also contains inorganic nutrients, and it has been reported that different inorganic elements have different distributions in a rice grain. We carried out elemental distribution imaging of inorganic nutrients with the HORIBA XGT-9000 X-ray analytical microscope. The result successfully visualized that P and K were accumulated in specific areas of a rice grain, while S and Zn were uniformly distributed within a rice grain.

Control the temperature of each process such as cooling process of dough, baking in the oven and etc. No hygienic problem as it is non-contact and improve quality.

本应用说明详细介绍了使用装袋法（RF）与提升法（XGBoost）这两种机器学习算法，通过简易化学测量指标来预测红葡萄酒口感属性的研究方法。

结合机器学习模型的光谱荧光分析已成为基于分子指纹鉴别葡萄酒真伪的有效方法。本应用说明详细介绍了光谱荧光分析的具体实施，特别是吸光度-透射率及荧光激发-发射矩阵（A-TEEM）技术，并结合机器学习建模，用于追溯葡萄酒酿造过程中的分子指纹，并识别不同品种葡萄酒的混酿比例。

在葡萄酒酿造的世界里，色泽是首当其冲的感官体验，为整个品鉴之旅奠定基调。然而，各种酿造工艺和环境因素可能削弱葡萄酒色泽的浓郁度与层次感。这促使部分酿酒师暗中使用色泽浓烈的染色葡萄浓缩液来增色。由于红葡萄品种中复杂的色素构成，检测这些添加物变得颇具挑战。

所有人均至少有过一次消费含糖饮料的经历。鉴于含糖饮料对健康等方面可能产生的潜在影响，必须对其糖含量实施严格管控。此外，为规避糖所具有的一些不利于健康或特定应用的特性，目前糖已在诸多场景中被甜味剂所取代。然而，此类甜味剂的甜度普遍低于天然糖。无论是糖还是甜味剂，其含量均需精确控制，以确保产品质量与安全性。在此，本研究证实拉曼光谱技术可作为质量控制过程中的一种有效解决方案，用于精准识别和评估糖与甜味剂的浓度。

本应用报告概述了一项食品安全与保鲜领域的突破性研究，该研究深入探讨了非共轭罗丹明衍生物的聚集诱导发光（AIE）现象，揭示了驱动其发光特性的内在机制，并开启了其在食品腐败检测中的应用潜力。

A wide range of elements are present in plants. Some elements exist to play important roles as plant nutrients or enzymes, and some elements accumulate unexpectedly due to environmental pollution. While it is important to understand the bulk concentrations of individual elements from a nutritional and ecotoxicological perspective, the distribution of elements is also important for a better understanding of the mechanisms of metabolism and uptake in plants.

Quality will improve by measuring the temperature of each process such as kneading. As it is non-contact, sanitary aspects are not a problem.

Quality such as taste and fragrance will improve by controlling the fermentation temperature.

Measure the temperature during the roasting process continuously. Controlling the roasting temperature and time of different types is possible.

基于 A-TEEM 数据并结合 XGB 算法，可实现对多种花青素、酚类化合物、基础化学参数及紫外检测指标的准确预测，为葡萄酒质量评估提供了一种高效、全面的解决方案。

We introduced a fast and non-destructive imaging method for inorganic minerals on a multivitamin supplement tablet containing various essential minerals to body functions. We used the HORIBA XGT-9000 X-ray Analytical Microscope for the imaging, and we could visualize the distribution of the key inorganic elements on the tablet less than 20 minutes even though the concentration of the elements are tens of mg or less per tablet.

近年来，随着仪器相对成本的不断降低，时间分辨光谱的使用范围也逐渐扩大。食品行业尤为明显，时间分辨荧光光谱已应用于食品的表征及食品安全和降解等相关方面。

本应用说明介绍了一种利用 HORIBA Aqualog 仪器和 A-TEEM™ 技术，通过光谱吸光度与荧光测量精确预测卡瓦根主要成分含量的方法。

由于价格昂贵，藏红花常成为掺假的对象。可能会添加其他物质，如矿物质、油脂或合成色素。本研究采用二合一 Duetta 荧光及吸收光谱仪，快速获取了来自不同供应商的多种藏红花样本的激发发射光谱。

Individual rice grains are analyzed by micro-XRF to examine the effect of grain polishing. The concentration of mineral elements found on a grain can be related to the degree of polish.

入射到植物叶片上的光可以被叶绿素吸收，从而开始光合作用循环。多余的能量可以转换为热量或荧光发射，这可以用来评估光合作用过程的效率。由于考茨基 (Kautsky) 效应，光合体系II（PSII）发出的荧光量不是恒定的。光照初始会出现上升，随后PSII因为无法转移电子关闭导致下降。光合体系I（PSI）对整体荧光也有贡献。在这里，我们采用不同的时间分辨荧光技术来演示可在整个叶片上进行的测量类型。

利用荧光分子（即分子转子）估测微异质体系的局部（纳米尺度）黏度具有显著优势，因其仅需测量其荧光寿命即可实现。

近年来，随着仪器相对成本的不断降低，时间分辨光谱的使用范围也逐渐扩大。食品行业尤为明显，时间分辨荧光光谱已应用于食品的表征及食品安全和降解等相关方面。

This application note introduces foreign matter analysis in food products using the XGT 9000. There are three analyses as follows: Foreign particles on an oily salami, foreign matter inside a laminated ham and sausage, and a fly found in a drink product.

Calcium micro-nodules are identified within mulberry leaves, and XRF mapped imaging provides a correlation between nodule concentration and leaf age. In a seperate study, the uptake of heavy element pollutants by plants is investigated, with high resolution images quickly acquired to show the distribution of lead through the leaf.

过去几年里，随着过敏性疾病的数量增加，急需快速可靠的技术来鉴定花粉类型。实验案例表明，显微拉曼光谱技术可以成功地应用于空气传播花粉的分析和鉴定。由于拉曼光谱具有高度的化学选择性、快速性，并且不需要样品制备，因此拉曼光谱为仅依赖形态参数的光学显微镜方法提供了另一种可行方案。此外，其它光谱方法，如表面等离子共振成像（SPRi）为检测过敏原提供了补充分析工具。由于花粉症已成为一个主要的健康问题，因而对此类鉴定方法的要求越来越高，急需创新性的分析表征工具。

大气中含有大量悬浮颗粒（气溶胶），其化学成分和大小分布因大气区域、气象条件和人类活动而异。气溶胶的尺寸从几纳米到几十微米不等，其在空气中的寿命可长达数周，因此它们可以影响全球和区域性气候。由于气溶胶对环境和人类健康的潜在不利影响，对其化学成分的鉴定尤为关键。例如，尽管工业排放的金属颗粒数量大幅减少，然而仍有富含铅的气溶胶颗粒排放，因而沉降物是土壤中铅污染的主要来源。人类的暴露途径是通过吸入或食用受污染的食物。人类必须在单个颗粒水平上解析气溶胶的物理化学成分，以评估气溶胶的影响。由于典型气溶胶粒子的尺寸很小，因而挑战在于微米尺度下对气溶胶的物理化学特性评估。

Edible insects have received attention as a possible solution as a supplemental source to reduce food insecurity because of their nutritional benefits such as protein, fat, and minerals. Micro-XRF can be used to understand the elemental distributions in insects non-destructively. In this application note, we carried out elemental map imaging on edible crickets using a HORIBA XGT-9000 X-ray analytical microscope and revealed the rich source of zinc in their jaws.

随着人们健康饮食理念的不断加强，越来越多的人关注到食用油的作用和功效。因此寻找对于特级初榨橄榄油等产品的快速质量分析和评价方法已经越来越重要。A-TEEM™ 分子指纹技术是一种可同时获取荧光激发发射矩阵和吸光度的技术，可以很容易地区分特级初榨橄榄油品牌和品种，并提供混合物的定量评价。

Aqualog 光谱仪具有专门识别和量化蔓越莓中关键掺杂物的能力，这些掺杂物是最常见的蔓越莓膳食补充剂，包括松树皮，葡萄籽和花生皮提取物。与其他更昂贵和耗时的分析方法相比，A-TEEM 技术显示出更高的灵敏度(≤1%)和更少的采集时间(小于1分钟)。分析和报告也可实现自动化，从而实时给出结果。因此, A-TEEM 光谱技术应该被认为是一种有价值的技术，可以开发 cGMP 要求的产品特异性鉴别和成分分析方法，也可以用于食品和膳食补充剂行业的掺杂检测

定量 FA 的方法只定量疏水 FA 组分。此外，虽然 HS 很容易获得，但各种掺假物质，如木质素磺酸盐、糖蜜、玉米浸泡液和有机酸(如醋酸)都可作为 FA 出售。因此，需要一种快速、简单和精确的方法来识别和量化作为 FA 出售的产品中的FF和其他掺假物质。本应用文档表明，A-TEEM™ 分子指纹技术可很容易区分混合物中的不同成分，包括 FF 和其他可能的掺假成分，例如木质素磺酸盐、有机酸、糖蜜等，并可提供混合物的定量分析。

Raman analysis of a 50 μm section of a wheat grain kernel has allowed spectral features corresponding to starch, lipid and proteins to be identified. The distribution of these components on the micron scale has been studied using a Raman mapped image. Decomposition of the Amide I band allows a correlation between protein structures and grain hardness.

Carbon dioxide is used in many kinds of industries, especially in food and beverage industry to produce carbonated drinks. Carbon dioxide is usually obtained as a by-product from ammonia synthesis. Other important source of carbon dioxide includes fermentation process in brewery. In these industries, customer faces challenge of possible contaminants due to different feed sources used to produce pure carbon dioxide.

风味乳液是用于食品的浓缩调味剂。其风味成分可以是天然产物，也可以是合成物质，通过乳化处理使其更易于添加到食品中。进行相关分析时，需将浓缩乳液稀释于水中。稀释过程中，乳液稳定性可能下降，因此可能需要添加额外的表面活性剂来稳定稀释后的乳液体系。

基于激光衍射的粒度分析仪为营养保健品测量带来了与该技术在制药行业广受欢迎的相同优势：分析速度快、精度极高、配备适用于各类应用的样品处理系统，且测量粒径范围广泛。我们不难发现，粒度表征对营养保健品行业至关重要，因为此类信息不仅影响研发工作，还关乎质量控制。

豆沙是一种经研磨的豆类制品，其中含有大块的种皮以及大小不一的研磨子叶（即豆类的肉质部分）。这些成分的粒度会直接影响最终产品的口感、风味和质地。为确保产品品质稳定，企业应制定相应流程，对不同批次及不同生产场所的产品粒度进行监测和控制。

面粉是谷物研磨后的产物。通常情况下，其粒度分布范围较广，且具体粒径会因所需最终产品的不同而有所差异。面粉颗粒在湿法测量时容易发生膨胀。针对这一问题，可采用乙醇作为分散介质，并结合序列程序来尽可能实现测量过程的自动化。而当采用干法测量时，所得数据会与湿法测量结果高度吻合，且无需担心颗粒膨胀的问题。

HORIBA’s Veloci Wine Analyzer is uniquely equipped to provide rapid access to a wide range of parameters important to commercial wine processing and quality characterization.

Plastic is a type of material that is resistant to degradation and is practically indestructible. While plastic will break down into fragments and become nanoplastics via photo-oxidative mechanisms, plastic fundamentally remains the same throughout the process. The concern of water contamination from nanoplastics is, therefore, a study receiving close scrutiny from FDA and EPA alike.

Particle size determination is an important parameter for any particulate system and it plays a vital role in the quality of diverse products manufactured by the food industry as well. In this study, particle size of wheat flour is measured by laser diffraction technology that has emerged as the most important and effective technique in the world of particle size analysis.

In this Application Note, we will focus on the importance of monitoring particle size and distribution range throughout two different processing technologies used to improve shelf-life and efficacy of CBD products.

Careful control of the particulates in whiskey is an important step to quality flavor and color. Inadequate monitoring of particle size impedes the final product stability, consistency, quality, and price. In this note, the particle science behind these determining factors will be thoroughly examined and explained.

Soy milk is an increasingly important source of protein. As in cow’s milk, particle size is important for customer acceptance. HORIBA laser diffraction analyzers can be used to characterize soy milk. Measurements with the LA-960 particle size analyzer show significant differences in particle size distribution with soy milk price.

Mayonnaise is one of the most popular condiments world-wide and is prepared in many different ways. As health conscious consumers begin to scrutinize the ingredients on nutrition labels, there is growing pressure on manufacturers to create a mayonnaise product with lower cholesterol, lower calories, and healthier oil content while maintaining the consistent taste and mouthfeel of regular mayonnaise.

This study focuses on the critical particle diameter of dry sugar granules as particle diameter is an indicator of: Flowability, Dissolution and mixing, and Powder uniformity.

The utility of many industrially produced materials, such as emulsions, is often determined by the particle size. Dynamic light scattering provides fast, accurate and repeatable nanoparticle size information and is, therefore, an important tool for the nanoparticle technologist. Laser diffraction can also be used to characterize these important materials.

Quality beans ground to the ideal size produces a perfect cup of coffee. It sounds like a simple process, but there is a great deal that takes place before a single drop is brewed. This note focuses on how the size of the grind affects the flavor of the coffee and the reasons the LA-960 Laser Diffraction Analyzer offers undeniable advantages in measurement accuracy and speed over historical sieving techniques.

Foods we love rely on flavorings (or flavorants) to enhance their taste. Flavorants can reduce the costs of food processing while allowing a healthier diet. For maximum impact, particle size is important. Chefs and food scientists look beyond the name of the flavor and consider how it behaves during cooking and manufacturing. Much of this depends on particle size.

Quality control is an essential part of the sugar production. Sugar particle size specifications affect product dissolution rate, flowability, dust generation, and directly affects applications such as the spread of cookie dough or compaction strength of a chewable tablet. Traditionally, sugar manufacturers have chosen to use sieving analysis due to its low initial cost and its seemingly simple operating procedure. In this study, the LA-960V2’s ability to rapidly analyze particle separation and the particle size of powdered sugar at its de-agglomerated state is demonstrated.

Many food products exist in particulate form ranging from powders to emulsions, suspensions and pellets. The size distribution of the particulates can affect the taste, appearance, stability, processability, and functionality of the final product.

The chocolate production process today is a marriage between technology and craftsmanship. Generally, the presence of particles above 30 µm leads to poor mouth-feel. It is perceived as gritty. Meanwhile, particles below 20 µm feels silky and smooth. Below 30 µm, 2-3 µm of a particle size difference can be detected by the tongue as a different level of smoothness. Therefore, monitoring, standardizing and setting specifications for particle size testing is a critical and necessary measure for quality control across chocolate plants.

Milk is an emulsion that is often homogenized to reduce the average particle size. That improves its consistency and extends its shelf life. The homogenization process is expensive, but careful control of the process can improve quality, and thus, reduce operating costs. That’s where particle characterization comes in.