Food Additives Analytical Manual

It should be mentioned that the Food Additives Analytical Manual (FAAM) [75] provides analysts with FDA evaluated methodology (partly subjected to collaborative study) needed to determine compliance with food additive regulations, including procedures for indirect food additives, such as butylated hydroxy-anisole (BHA), butylated hydroxytoluene (BHT), t-butylhydroxyquinone (TBHQ), dilaurylthiopropionate (DLTDP), fatty acid methyl esters (FAME), sodium benzoate, sorbitol, and others. 

C. Warner, J. Modderman, T. Fazio, M. Beroza, G. Schwartzman and K. Fominaya, Food Additives Analytical Manual, AOAC International, Arlington, VA (1993). 

C12 to C20, primarily Ci6 to ( is), used as surface lubricants in the manufacture of food-contact articles. The method, which uses ethyl palmitate (Eastman Chemicals No. 1575 Red Label) as an internal standard, has been validated at 200 ppm total FAME [185]. Other FAME standards (methyl palmitate, methyl stearate, methyl oleate, methyl linoleate and methyl linolenate) are available (Applied Science Laboratories) [116], Worked out examples of additive determinations are given in the Food Additives Analytical Manual [116], which also describes a great many of indirect food additives, such as BHA, BHT, TBHQ, l-chloro-2-propanol, DLTDP, fatty acid methyl esters, w-heptyl-p-hydroxybenzoate, propyl-gallate, sodium benzoate, sodium stearoyl-2-lactylate, sorbitol and phenolic antioxidants. EPA methods 606 and 8060 describe the CGC separation of phthalate esters (direct injection) (cf. Figure 4.2). 

Food Additives Analytical Manual Food and Drug Administration... 

United States Food and Drug Administration (1987) Acrylonitrile. In Fazio, T. Sherma, J., eds, Food Additives Analytical Manual, Vol. 11, A Collection of Analytical Methods for Selected Food Additives, Arlington, VA, Association of Official Analytical Chemists, pp. 1-24... 

Table 13-3, p. 141, shows a comparison of SFE (1.5 hrs), the AOAC Soxhlet method (overnight extraction), and the Pesticide Analytical Manual (PAM) method (4 hrs) for extracting fats from several fatty foods. These two tables show that SFE in 1.5 hours can extract pesticides from the most difficult samples with excellent recoveries and that fat can be removed so additional analyses can be made free of complications from fat. 

A sensitive HPLC multimethod was developed by BreithaupT for the determination of the carotenoid food additives (CFA) norbixin, bixin, capsanthin, lutein, canthaxanthin, b-apo-80-carotenal, b-apo-80-carotenoic acid ethyl ester, b-carotene, and lycopene in processed food using an RP C30 column. For unequivocal identification, the mass spectra of all analytes were recorded using LC-(APcl) MS. For extraction, a manual process as well as accelerated solvent extraction (ASE) was applied. Important ASE parameters were optimized. ASE was used for the first time to extract CEA from various food matrices. Average recoveries for all analytes ranged from 88.7% to 103.3% (manual extraction) and from 91.0% to 99.6% (ASE), with the exception of norbixin using ASE (67.4%). Limits of quantitation (LOQ) ranged from 0.53 to 0.79 mg/L. The presented ASE method can be used to monitor both, forbidden application of CFA or the compliance of food with legal limits. 

FIGURE 9,3 Manifold of the FIAD-HPLC system used for the determination of some food additives. Flow rate of carrier of donor and acceptor streams 0.2 mL/min. Pj and P2 peristaltic pumps 1 and 2 Ps, HPLC pump Vj manual-rotary injection valve V2 HPLC manual-rotary injection valve DC dialysis cell MXp mixing coil 1 (12 cm x 0.8 mm i.d.) MX2 mixing coil 2 (7.5 cm x 0.8 mm i.d.) Cisa Cjg analytical column Cigc Cxg guard column UV photodiode array detector and Wj, W2, W3, and W4 wastes 1, 2, 3, and 4. 

No previous book has addressed both FIA and food additives. FIA is not a new topic, and there are some books on FIA, but these generally focus mainly on the theoretical basis and principles of FIA and on the design of equipment, instrumentation, manifold, setting mechanism, and so on. On the other hand, there are many books on food additives, but both these topics have been approached separately. However, the advantage of this book is the combination (link) of these two topics. This book aims to combine the analytical technique description itself and the direct application in the determination of food additives. It addresses the more important additives used in foods and beverages, and additives used every day in the food industry all over the world. This book provides the first review of measurements of additives and other substances by FIA in relation to the use of additives in food. It is intended to be an important manual for research, industry, and official administration laboratories. 

Mass spectrometry has become an essential analytical tool for a wide variety of biomedical applications such as food chemistry and food analysis. Mass spectrometry is highly sensitive, fast, and selective. By combining mass spectrometry with HPLC, GC, or an additional stage of mass spectrometry (MS/MS), the selectivity increases considerably. As a result, mass spectrometry may be used for quantitative as well as qualitative analyses. In this manual, mass spectrometry is mentioned frequendy, and extensive discussions of mass spectrometry appear, for example, in units describing the analyses of carotenoids (unitfia) and chlorophylls (unit F4.5). In particular, these units include examples of LC/MS and MS/MS and the use of various ionization methods. 

This two-volume handbook is derived from another John Wiley Sons publication, Current Protocol in Food Analytical Chemistry. That manual was published from January 2001 -December 2003 in loose-leaf and CD-Rom format. That design permitted addition of new and revised units on a quarterly basis. The two-year compilation of these units makes for a very complete reference on food analytical methods. 

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