You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

Analysis of Food Samples with LA-REIMS

By Mudita Vats -M4i-IMS, Maastricht University

WHAT IS LA-REIMS?

It stands for Laser Assisted - Rapid Evaporative Ionization Mass Spectrometry. This technique works on the principle of shooting laser (CO2 laser in this case) over the sample which release smoke or vapor that goes into the mass spectrometer through a tubing. The instrument has a Time of Flight analyzer for analyzing the ions. It is mainly able to detect lipids. Most mass spectrometry imaging techniques have a disadvantage of reduced signal intensities due to variation in the height of the sample. They additionally need sample preparation like sectioning which is not possible with every sample. However, with REIMS we do not face these challenges.

In food-based research, LA-REIMS has been used to analyze microbial spoilage, texture, toxicity, etc in meat. I am studying the lipid profile of mushroom, which is popular for its flavour and nutritional benefits, using automated 3-D MS scanner demonstrating the advantage of using ambient ionization technique on uneven samples.

I am studying the lipid profile of mushroom, which is popular for its flavour and nutritional benefits...

We are still working on the visualization software. In the meantime, look at the pretty pictures:

Enriched cheese

3-D MS Scanner

Enriched cheese

Mushroom showing the measurement points made by
a Co2 laser

If you'd like to leave a constructive comment, we'd love to hear from you.
Mudita
Mudita Vats

Early Stage Researcher #3

Latest Blogs