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茶叶及其制品检测仪器

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本文主要介绍了关于茶叶及其制品的相关检测仪器,检测仪器仅供参考,如果您想了解自己的样品需要哪些检测仪器,可以咨询我们在线工程师为您服务。

1.UV-Vis Spectrophotometer: This instrument measures the absorption and transmission of ultraviolet and visible light by a sample. It is commonly used in the analysis of organic compounds found in tea leaves.

2.Gas Chromatograph-Mass Spectrometer (GC-MS): This instrument combines the separating power of gas chromatography with the detection ability of mass spectrometry to identify and quantify compounds in tea samples.

3.High Performance Liquid Chromatography (HPLC): HPLC is used to separate, identify, and quantify components in a tea sample. It is particularly useful in analyzing caffeine, polyphenols, and other compounds in tea.

4.Nuclear Magnetic Resonance Spectroscopy (NMR): NMR provides detailed information about the molecular structure of compounds in tea, allowing for identification and characterization of various components.

5.Inductively Coupled Plasma Mass Spectrometry (ICP-MS): ICP-MS is used to detect and quantify trace elements in tea samples, providing information about the composition and quality of the tea leaves.

6.Fourier Transform Infrared Spectroscopy (FTIR): FTIR is used to analyze functional groups and molecular structures in tea samples, helping to identify different compounds present in the tea.

7.Microwave Digestion System: This instrument is used for sample preparation in the analysis of tea leaves by breaking down the sample into a digestible form for further analysis.

8.Scanning Electron Microscope (SEM): SEM is used to examine the surface morphology of tea leaves and detect any contaminants or abnormalities present in the sample.

9.Atomic Absorption Spectrophotometer (AAS): AAS is used to measure the concentration of metals in tea samples, providing information about the presence of heavy metals or other contaminants.

10.Thermogravimetric Analyzer (TGA): TGA is used to study the decomposition and thermal stability of tea samples, providing information about the presence of volatile compounds or moisture content.

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