Development of noninvasive in vivo quantitative analysis methods of fish and shellfish components using Raman spectroscopy

2015 Fiscal Year Final Research Report

• Project/Area Number: 26660178
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Aquatic life science
• Research Institution: Waseda University
• Principal Investigator: Takashi Aoki 早稲田大学, ナノ・ライフ創新研究機構, 招聘研究員 (00051805)
• Co-Investigator(Kenkyū-buntansha): HIKIMA Junichi 宮崎大学, 農学部応用生物科学科, 准教授 (70708130)
• Project Period (FY): 2014-04-01 – 2016-03-31
• Keywords: ラマン分光 / 魚介類 / 食品成分 / アスタキサンチン / タウリン / 不飽和脂肪酸

Outline of Final Research Achievements

A new technology employing Raman spectroscopy is attracting attention as a powerful biochemical technique for the detection of beneficial and functional food nutrients, such as proteins, fats and carotenoids. This technique allows for the dynamic characterization of food nutrient substances for the rapid determination of food quality. In this study, using Raman technology, we attempt to detect and measure astaxanthin from salmon fillets, taurine from squid, and unsaturated fatty acids from Bluefin tuna. The results showed that these functional food nutrients were successfully detected and measured using Raman spectroscopy.

Free Research Field

水圏生命科学