LAB. FOOD SAFETY ANALYSIS
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 YARITACollege of Agriculture, Ibaraki University
takashi.yarita.fsa_at_vc.ibaraki.ac.jp (Please replace "_at_" by "@".)
