Preparation of novel surface modification capillary fused silica for comprehensive analysis

Research Project

Project/Area Number	15K18707
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Multi-year Fund
Research Field	Food science
Research Institution	Kumamoto Industrial Research Institute
Principal Investigator	SATOH TAKAO 熊本県産業技術センター(ものづくり室、材料・地域資源室、食品加工室), その他部局等, 研究主任 (80467977)
Project Period (FY)	2015-04-01 – 2017-03-31
Project Status	Completed (Fiscal Year 2016)
Budget Amount *help	¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000) Fiscal Year 2016: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000) Fiscal Year 2015: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Keywords	食品成分分析 / 食品分析
Outline of Final Research Achievements	We prepared novel surface modification capillary fused silica. A selectivity of the obtained surface modification capillary fused silica was estimated using capillary electrophoresis/ mass spectrometry. As a result, we succeeded in identifying fermented food extracted compounds.