Publications by authors named "Keishiro Arima"
Carbon-based nanopowders have been used as ionization materials for laser desorption ionization-mass spectrometry (LDI-MS) and are very efficient at detection in low / regions. In this study, we aimed to develop a new sheet-type graphite material that possessed a randomly grooved nanostructured surface consisting of developed sp-conjugated atomic carbon to facilitate the desorption/ionization of small compounds in LDI-MS. The graphite sheet exhibited higher UV absorption and provided higher ionization efficiency and survival yield in the LDI-MS detection of a thermometer ion, 4-chloro-benzopyridinium, than those of highly oriented graphite plates.
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- Researchers created a new method using graphite carbon black (GCB) combined with laser desorption ionization mass spectrometry (LDI-MS) to analyze taste and odor compounds in food.
- They tested this method on various soy sauces and successfully differentiated products based on their country of origin (Japan, China, India) without complicated sample preparation.
- The analysis provided clear chemical patterns and distinct mass spectrometry peaks that correlated with the quantity of compounds in the soy sauces, establishing GCB-LDI-MS as an efficient tool for food quality assessment.
A taste sensor with lipid/polymer membranes is attracting attention as a method to evaluate taste objectively. However, due to the characteristic of detecting taste by changes in membrane potential, taste sensors cannot measure non-charged bitter substances. Many foods and medicines contain non-charged bitter substances, and it is necessary to quantify these tastes with sensors.
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