Development of novel and rapid analysis method of food additives using solvatochromism

2022 Fiscal Year Final Research Report

• Project/Area Number: 19K19426
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 58020:Hygiene and public health-related: including laboratory approach
• Research Institution: Osaka Institute of Public Health
• Principal Investigator: Matsui Hiroshi 地方独立行政法人 大阪健康安全基盤研究所, 衛生化学部, 研究員 (40827284)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Keywords: ケモメトリックス / 食品分析 / 微分スペクトル / 着色料 / MCR

Outline of Final Research Achievements

This project succeeded developing a simple analysis method for simultaneous determination of food additives by using chemometric techniques. Conventional methods have required complicated and time-consuming purification processes for analysis of multicomponents similar each other. Through this project, it is found that use of change of absorption spectra depending on solvent (solvatochromism) and derivative-spectra on a chemometric method enables enhancement of specificity of an analysis method. In addition, a novel method to estimate derivative-spectra of unexpected interferants was developed by using basis set expansion.

Free Research Field

分析化学

Academic Significance and Societal Importance of the Research Achievements

本研究で得られた成果は、より迅速簡便な食品添加物の分析を可能とし、社会における食の安全の維持をより効率的に行うことにつながる。開発した分析法は、対象とした食品添加物の分析を高速化・簡便化するだけでなく、そのデータ解析手法の汎用性から、食品添加物のみならず他の様々な物質や測定手法に応用が可能であり、広範な分野への波及効果が期待される。