In the field of food quality and safety testing, the Vacuum Centrifugal Concentrator is a core equipment for pretreatment before the detection of trace target substances. It integrates centrifugal force, vacuum environment and low-temperature heating technology to quickly concentrate trace components such as pesticide residues, veterinary drug residues and food additives in food samples, concentrating tens of milliliters of extract to 0.5-2 milliliters, which greatly improves the sensitivity of subsequent detection (such as liquid chromatography-mass spectrometry, gas chromatography). Widely used in testing scenarios such as vegetables, fruits, meat and aquatic products, it can accurately capture trace components as low as ppb level (one part per billion), providing reliable data support for food quality and safety control.

Operating the Vacuum Centrifugal Concentrator must follow the principle of "sample matrix adaptation - precise parameter regulation". When processing extracts of plant samples such as vegetables and fruits, the heating temperature is controlled at 35℃-45℃, the vacuum degree is maintained at 50-80Pa, and the centrifugal speed is set to 1600rpm to avoid the decomposition of heat-sensitive pesticide residues caused by high temperature; when processing extracts of meat and oil samples, the temperature is reduced to 25℃-35℃, the vacuum degree is adjusted to below 30Pa, and the concentration time is extended to prevent oil matrices from adsorbing target substances; when processing samples containing high-boiling solvents (such as acetonitrile-water system), the gradient heating mode can be turned on to gradually raise the temperature to 45℃ to accelerate solvent evaporation. Before sample loading, it must be pretreated by dehydration with anhydrous sodium sulfate and filtration with filter membrane. The centrifuge tube is made of inert material to avoid reaction with target substances.

Daily maintenance should focus on "anti-pollution" and "component calibration". After each use, soak the centrifuge tube rack in methanol for 30 minutes, then rinse it with ultrapure water; wipe the inner wall of the cavity and the rotor with absolute ethanol to remove residual sample matrix and prevent cross-contamination; check the color and liquid level of the vacuum pump oil every week, replace it in time if it becomes turbid, layered or the liquid level is below the scale line, and clean the air intake filter at the same time; calibrate the concentration recovery rate with standard solution every month to ensure the error is controlled within ±5%; detect the stability of temperature and vacuum degree every quarter, and debug the sensor in time if it deviates from the set value. When idle for a long time, purge the chamber with nitrogen to keep it dry and clean.

Compared with traditional rotary evaporators, the Vacuum Centrifugal Concentrator has the advantages of high concentration efficiency (single sample processing time reduced by 60%), high target recovery rate (up to more than 95%) and low sample consumption. It can also process multiple groups of samples at the same time, adapting to the needs of batch testing. With the improvement of food quality and safety testing requirements for trace component detection, Vacuum Centrifugal Concentrators with intelligent program storage, touch screen control and data export functions have become essential equipment for food testing laboratories to improve detection accuracy and efficiency.