Natural substances, analysis, wine, dyestuffs, fruit juice, preparative separation methods
We deal with numerous topics in the field of food/natural product analysis. This includes wine, fruit juice and aroma research, whereby preparative separation techniques (e.g. Countercurrent Chromatography) are used to isolate bioactive ingredients. Other topics include authentication of food and the use of side streams from the food industry for extraction of valuable materials.
Carbohydrates, synthesis, analysis and application of modified polysaccharides, mass spectrometry
Why does one methylcellulose gel at 58 ⁰C, another one at 35 ⁰C? Why does one methylcellulose form a clear solution, while the other does not? Such differences in properties of putatively equal polysaccharide derivatives which, for instance, provide the required consistence in vegetarian sausages, are caused by their structure. And this structure is not uniform, but a combination of complex patterns and distributions which need to be analyzed as detailed as possible. Our work in the field of carbohydrate analysis is aimed at solving these questions. In doing so, quantitative mass spectrometry plays a central role.
Tea constituents, such as phenolic compounds, foremost flavonoids as well as phenolic acids (in tea and coffee) and amino acids. Studies on contaminants like nicotine in tea or food borne toxins like acrylamide or furan and methylfurans. Methods in focus are chromatography (HPLC, UHPLC, often hyphenated to mass spectrometers, GC and GC-MS).