Functionality

Isoflavones are known as functional ingredients because they are found in soy products and have antioxidant effects and because isoflavone metabolites have estrogenic effects.

Separation and purification using preparative HPLC is useful for efficiency isolating functional active ingredients from raw materials in natural food sources.

The most common amino acid analysis system is performed by fluorescence derivatization using post-column. Superior sensitivity, selectivity, and method robustness.

This application is an example of measurements using NBD-F derivatization reagents.

When analyzing highly polar amino acids without derivatization, HILIC modes should be used. Since metal coordination adsorption is sometimes observed, it is recommended to use a metal-free tank for high-sensitivity analysis.

Separation modes such as anion-exchange, ion-exclusion, and reversed-phase have been used for analyzing the HPLC of organic acids. In recent years, more and more cases have been analyzed using ion-exclusion modes using columns dedicated to organic acids.
However, in order to improve the separation in the ion exclusion mode, it is necessary to lengthen the analysis time.

In this study, we analyzed a combination of "ion exclusion mode" using an ion-exchange column and "hydrophobic interaction mode" using a reversed-phase column. The rapid simultaneous analysis of 8 components of phosphoric acid and organic acid is possible by using columns of two general-purpose rhino (250 x 4.6 mm I.D.) columns with different separation modes.

Monolithic structure with continuous pores (through pores), high purity silica gel with pores in the silica skeleton and high surface area. This is an innovative trapping agent with high collecting capacity and changing the common sense of enrichment analysis. It is possible to respond to any sample, whether gas or liquid.

This is a system for introducing fragrance components that can be easily connected to a handheld GC in a space-saving design.

The Odor Smell System OP275 Pro is a sniffing port designed to efficiently detect and identify flavor component peaks, such as those detected by GCs, by the operator's sense of smell.