Application Finder
- AN-K-029Water in spices (marjoram, nutmeg, pepper)
The water content of spices is determined according to Karl Fischer. To release the water from the cells, a high-frequency homogenizer has to be used.
- AN-R-035Oxidation stability of spices and seasonings with the PEG method
Processing degrades antioxidant levels in spices. The 892 Professional Rancimat determines oxidation stability with the PEG method as per AOCS Cd 12b-92 and ISO 6886.
- AN-RS-014Trace Detection of Rhodamine B in Cayenne Powder
Rhodamine B is a dye utilized extensively in biotechnology and industrial applications and is one of several colorants banned for use as food additives in Europe and North America. The most common analytical methods for detection of illicit dyes in food products, GC/MS and HPLC, are laboratory-based instrumental methods that require specialized training.With Misa (Metrohm Instant SERS Analyzer), detection of trace amounts of Rhodamine B in ground cayenne pepper is quick and easy after a facile extraction procedure with minimal material consumption. Rhodamine B can be detected in cayenne powder at a concentrations as low as 10 µg/g.
- AN-RS-036Trace Detection of Toxic Dye in Saffron
SERS (Surface-Enhanced Raman Scattering) detection of a toxic dye (Sudan 1) used to adulterate saffron demonstrates the power of MISA (Metrohm Instant SERS Analyzer) for simple, portable food authentication in this Application Note.
- EB-003Ion chromatography for food and beverage analysis
Efficiently analyze food products with ion chromatography (IC). Discover its robust applications in quality control for beverages, food additives, and dairy.
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Our pre-calibrations allow you to start measuring from day one – no further method development needed.
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