A fume hood is a laboratory safety device primarily used to control and exhaust hazardous gases, vapors, dust, or aerosols, protecting laboratory personnel and the environment. In food laboratories, its main functions include:

1. Discharging harmful chemicals: During food component analysis (such as solvent extraction, acid digestion, and Kjeldahl nitrogen determination), it removes organic solvent vapors (e.g., methanol, ), acidic fumes (e.g., nitric acid, sulfuric acid), or other toxic gases.

2. Preventing microbial contamination: When handling highly active biological samples (e.g., pathogens, mold cultures), it avoids aerosol dispersion, safeguarding personnel and the environment.

3. Reducing cross-contamination: It isolates volatile food components (e.g., flavorings, fragrances, flavor substances) to prevent interference with other experiments.

4. Ensuring safety in high-temperature/pressure operations: During microwave digestion, high-temperature ashing, etc., it provides ventilation and cooling, mitigating explosion or scalding risks.

5. Meeting safety standards: It helps laboratories comply with GMP, HACCP, ISO 17025, and other standards regarding ventilation and occupational health requirements.

Typical application scenarios:

6. Food additive testing (chemical analysis of preservatives, colorants, and sweeteners)

7. Heavy metal and contaminant testing (sample pretreatment for lead, arsenic, and mercury)

8. Flavor and aroma research (extraction and concentration of volatile compounds)

9. GMO or allergen testing (preventing aerosol contamination during DNA/protein extraction)