The HPLC (High Performance Liquid Chromatography) instrument is one of the most important devices at our center and is actively used in the great majority of analyses carried out in the field of halal food. Its key advantage is its broad applicability to substances of primary interest to industry, to many scientific disciplines and to society at large. Vitamins, amino acids, proteins, nucleic acids, carbohydrates, pharmaceuticals and pesticides are examples of such compounds.
GC/MS is an instrument used for structural analysis and quantitative determination, in which the GC (Gas Chromatography) and MS (Mass Spectrometry) units operate together. The instrument can be used both as a GC and as a GC/MS unit. GC/MS is widely used for the identification, determination and structural analysis of substances separated in the gas chromatography column. It is readily used in detailed food analyses, oil analyses, petroleum analyses and in the qualitative and quantitative analyses of the pharmaceutical industry.
The FTIR Spectrometer is used for the identification of organic compounds. This instrument is decisive in the structural analysis of carbohydrates, phospholipids, proteins and amino acids in foods.
The FTIR Spectrometer is used for the identification of organic compounds. This instrument is decisive in the structural analysis of carbohydrates, phospholipids, proteins and amino acids in foods.
Raman spectroscopy is widely applied in the qualitative analysis of inorganic, organic and biological systems. Solid, liquid and gas samples can be examined with the Raman instrument. Raman is among the instruments that can be used with foods and that provide detailed information on food composition.
Differential Scanning Calorimetry (DSC) is one of the most widely used thermal analysis methods thanks to its versatility and explanatory power. In food science applications, DSC is used in conjunction with other thermal analytical techniques to characterize water dynamics.
Applications of PCR in the Food Industry PCR can be used as an analytical method for all foods in which DNA and RNA are investigated. Today, PCR is preferred because it provides specific, sensitive analysis results that are faster (within about 24 hours) than classical methods. An important point in its use is that the target region of the DNA must not be damaged (through degradation by heat treatment, enzymatic hydrolysis or DNA modification). Since a wide variety of food components are present in PCR analysis, DNA isolation techniques also vary accordingly. Fats, polysaccharides, polyphenols and other secondary components may cause difficulties in analyses, as they can act as PCR inhibitors and lead to irreversible reactions with proteins and nucleic acids. In general, the applications of PCR in food analysis can be grouped under the following headings.
The gel imaging system is located in our microbiology laboratory. The features of the instrument are as follows:
- Fast and Accurate Analyses in Gel and Blot Imaging, Reproducible Results
- The Ability to Record Every Step in the Workflow,
- It offers comprehensive, automated quantitative analysis of protein and DNA samples within seconds, together with easy data customization and editing in reports.
The NanoDrop instrument is used particularly in molecular studies for measuring DNA quantity and purity.