High School Chemistry Course - Understanding Molecules in Daily Life
Food Colorings in Beverages
The aim of this experiment is to understand the content of coloring components in purchased drinks, such as those labeled with erythrosine and sunset yellow, through the detection of these labels. The experimental process is as follows: Take 100 µL of the beverage and add it to a centrifuge tube, dilute with 1-2 mL of ethanol-water solution, take 10 µL of the diluted liquid, add it to the nESI Tips, then install the nESI Tips to the cartridge and insert it into the miniature mass spectrometer for analysis. In order to accurately analyze, we can use Pro software to establish the detection method and view the resulting spectra.
Figure 1. Amaranth in beverages. (a) Detection process of amaranth. (b) MS & MS/MS of amaranth.
(c) Analysis report of amaranth.
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Vitamin C in Oranges
The aim of this experiment is to better understand the impact of fruits on human health by detecting the vitamin C content in oranges. The experimental process is as follows: Crush and squeeze fresh oranges, use a liquid sampler to extract the juice, drop it into the PCS sample window, add elution solvent, and then insert it into the miniature mass spectrometer for analysis. After the detection is completed, view the resulting spectra.
Figure 2. Vitamin C in oranges. (a) The process of extraction and detection of vitamin C. (b) MS & MS/MS of vitamin C.
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Chlorophyll in Leaves
The aim of this experiment is to evaluate the nutritional value of spinach by detecting the chlorophyll content in it. The experimental process is as follows: After crushing 5 g of spinach with a food processor, add 10 mL of 95% ethanol and extract it for about 30 min. Take 10 µL of the extracted liquid and add it to the nESI Tips, then install the nESI Tips to the cartridge and insert it into the miniature mass spectrometer for analysis. After the detection is completed, view the resulting spectra.
Figure 3. Chlorophyll A in leaves. (a) Students personally perform sample preprocessing and testing. (b) MS & MS/MS of chlorophyll A.
