Evaluation of the quality of natural food products by Raman Spectroscopy (CAT#: STEM-ST-0030-WXH)

Introduction

Raman spectroscopy provides structural information about the change in proteins, water and lipids of muscle food which occurs during deterioration. As compared to the traditional techniques like protein solubility, viscosity, water holding capacity, instrumental texture methods and peroxide value calculation which were used for the determination of quality of muscle foods were destructive in nature. In contrast, Raman spectroscopy provides valuable and non-destructive analysis of samples.

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Principle Applications Procedure Materials Notes Related Products

Principle

Raman Spectroscopy is a non-destructive chemical analysis technique which provides detailed information about chemical structure, phase and polymorphy, crystallinity and molecular interactions.
The principle behind Raman spectroscopy is that the monochromatic radiation is passed through the sample such that the radiation may get reflected, absorbed, or scattered. The scattered photons have a different frequency from the incident photon as the vibration and rotational property vary.

Applications

• Analysis of biocompatibility of a material.
• Analysis of nucleic acids.
• Study of interactions between drugs and cells.
• Photodynamic therapy (PDT).
• Analyzing metabolic accumulations of a substance or compounds.
• Diagnosis of disease.
• Analysis of individual cells.
• Cell sorting applications.
• Analyzing the features of biomolecules.
• Study of bone structure.

Procedure

1. Preparation of samples
2. Determine instrument parameters
3. Perform background scan
4. Test the sample
5. Data analysis

Materials

• Raman Spectrometer
• Raman Imaging Microscope

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