茨城大学 農学部 食生命科学科

WELCOME

No analysis, no safety.
Food analysis is a key element in ensuring food safety.
Laboratory of Food Safety Analysis of Ibaraki University started in 2017 with the aim of development of analytical techniques for food analysis.
Our goal is to contribute to improvement of food safety through the analytical techniques we developed.

RESEARCH

(1) Development of "rapid" food analysis techniques
Food analysis generally involves complex and time-consuming sample pretreatment process. To shorten this process, we investigate:
- use of super- and subcritical fluids for selective extraction of target analytes;
- use of matrix solid-phase dispersion for rapid clean-up process; etc.

(2) Development of "green" food analysis techniques
Most organic solvents generally used in food analysis are not environmentally friendly and give risk to analysts' health. We are making efforts to use nonhazardous, inexpensive, and environmentally friendly superheated water as the chromatography mobile phase in food analysis.

(3) Development of "accurate" food analysis techniques
Isotope-dilution mass spectrometry is recognized as the most accurate technique in food analysis. However, we found that the observed analytical values by this technique may be biased by the matrix effect. We try to elucidate the mechanism of this effect to eliminate the impact to the analytical values.

CONTACT

Prof. Dr. Takashi YARITA
College of Agriculture, Ibaraki University
takashi.yarita.fsa_at_vc.ibaraki.ac.jp (Please replace "_at_" by "@".)