2023 Fiscal Year Final Research Report
Development of an HPLC method using relative molar sensitivity for the measurement of food components
| Project/Area Number |
21K05430
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Review Section |
Basic Section 38050:Food sciences-related
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| Research Institution | Nihon University |
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Principal Investigator |
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| Project Period (FY) |
2021-04-01 – 2024-03-31
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| Keywords | 1H-qNMR / Food analysis |
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| Outline of Final Research Achievements |
To address the challenges associated with assessing and guaranteeing the quality and safety of food products, we have devised a method for analyzing isoflavones in food using relative molar sensitivity (RMS) computed using 1H-qNMR, which is highly accurate from a metrological standpoint. First, the RMS values were determined for each analyte to ensure metrological correctness. In addition, there was no significant difference between the RMS and conventional methods in the quantitative analysis of processed foods containing the analyte. Moreover, the analysis was precise and accurate. Considering these findings, the RMS method is deemed a practical technique for determining the analyte with precision in processed foods.
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| Free Research Field |
食品分析
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| Academic Significance and Societal Importance of the Research Achievements |
本研究の遂行により，基準物質とRMSを用いた分析法（RMS法）は，食品のような複雑な混合物中の特定成分について，その定量用標品を使わず精確に定量できるとともに分析コストの低減化につながることが実証された．また，使用する分析装置や従来法の測定条件の大きな変更は必要とせずRMS法の適用が可能であることから，加工食品中の食品成分の分析のみならず，食品素材の品質の評価，医薬品等の血中濃度測定などにも応用可能と考える．このように，本研究成果は食品，医薬品分野におけるLC分析法の簡便化、低コスト化，精度向上に向けた基礎的データとしても利用可能と考える．
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