Food analyses

Many classes of analytes relevant for the food industry and food quality control are amenable to IPC. Vitamins were determined under IPC condition in a variety of matrices for example, the IPC determination of total vitamin C in a broad range of fortified food products yielded results in agreement with the official titrimetric method [29], 

IPC-MS/MS was used to quantify heterocyclic aromatic amines in meat-based infant foods [30], The separation of biogenic amines was chemometrically optimized when they were determined in wines [31] a sensitive and selective method to determine 12 biogenic amines regardless of the characteristics of the vegetal food matrix was successfully validated [32], Determination of soybean proteins in commercial products was performed by fast IPC using an elution gradient and acetic acid as the IPR [33], 

A very sensitive and specific IPC-ESI-MS method for determining cyclamate was used to monitor the content of the artificial sweetener in foods [34], Similarly, IPC proved valuable for controlling the separation of complex mixtures of betacyanin and decarboxylated betacyanin food colorants via gradient elution [35]. 

Food safety concerns were also addressed via IPC. Many veterinary drugs were controlled in a broad range of food matrices. For example, a specific IPC strategy was developed for routine determination of the marker residues of oxytetracycline in edible animal tissues [36]. Dihydrostreptomycin is an aminoglycoside antibiotic used in veterinary medicine in combination with benzylpenicillin to treat bacterial infections in cattle, pigs and sheep its IPC quantitative determination in bovine tissues and milk was developed and optimized [37,38]. 

Furosine, a marker of the Maillard reaction product, is a valuable indicator of food protein quality. It is a marker for thermal treatment in foodstuffs and is directly related to the loss of lysine availability. IPC was employed to determine furosine content in beverages based on soy milk and cow milk supplemented with soy isoflavones [39]. Furosine was also analyzed in 60 commercial breakfast cereals to assess their protein nutritional values. The higher the protein content in the formulation, the higher the furosine levels [40]. A simple IPC technique that uses 1-octanesulfonic acid as the IPR allowed the selective determination of histamine levels in fermented food [41]. 

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R. S. Kirk and R. Sawyer, Pearson s Composition and Analysis of Foods, Longmans Scientific and Technical Books, Essex, U.K., 1991, p. 537. Y. Pomeianz and C. E. Meloan, Food Analysis, Von Nostiand Reinhold, New York, 1987, p. 708. 

H. Marse, C. Visscher, L. WiUemsens, and M. H. Boelens, Volatile Compounds in Food Qualitative and Quantitative Data, Vol. II, TNO-CIVO, Food Analysis Institute, A. J. Zeist, The Nethedands, 1989, pp. 661—679. 

M. Cai eii and A. Mangia, Multidimensional detection methods for sepai ations and their application in food analysis . Trends Anal. Chem. 15 538-550 (1996). 

M. Car eri, A. Mangia and M. Musci, Overview of the applications of liquid cliromatog-raphy-mass spectrometry interfacing systems in food analysis naturally occurring substances in food , 7. Chromatogr. 794 263-297 (1998). 

E. Anklam, H. Berg, L. Matliiasson, M. Shaiman and P. Ulbeith, Super-a itical fluid exti action (SEE) in food analysis areview . Food Additive Contam. 15 729-750 (1998). 

On-line coupled LC-GC methods have been developed in food analysis for several reasons, i.e. lower detection limits can be reached, the clean-up is more efficient, and large numbers of samples can be analysed with a minimum of manual sample preparation in shorter times. 

Thirdly, the research worker in countless fields must depend on the methods of food analysis for control of his experiments, and this can be vital. It has been pointed out recently, for example, that the observed toxicity of certain substances may be affected significantly by the composition of the basic diet. 

The researcher in food and its analysis is keenly aware that his task will not be finished until the quality of a food product can be defined completely in precise terms of its flavor, color, texture, and nutritive value. The goal is distant but the journey is well begun. The papers contained herein describe the present state of affairs in each of as many of the fields of food analysis as time for the symposium permitted. Each has been covered by an outstanding worker in his field. It is unfortunate that B. L. Oser s excellent paper on Advances in Vitamin Determination does not appear. His more comprehensive review of food analysis which appeared in Analytical Chemistry [21, 216 (1949)] should by all means be studied along with the papers contained herein. 

Raman spectroscopy is well suited for food analysis because the high water content of food that is a disadvantage for IR spectroscopy does not disturb Raman spectroscopy. 

Degenhardt, P. and Winterhalter, E., HSCCC a powerful tool for the preparative isolation of bioactive compounds, in Biologically-Active Phytochemicals in Food Analysis, Metabolism, Bioavailability and Function, Pfannhauser, W. et ah, Eds., Royal Society of Chemistry, Cambridge, 2001, 143. 

Capillary electrophoresis is increasingly used in food analysis due to its separation performance combined with the short time of analysis. - CapiUary electrophoresis recently applied to colorant measurements includes technical variants such as capillary zone electrophoresis (CZE) and micellar electrokinetic chromatography. ... 

Pare, J.R.J. and Belanger, J.M.R., Instrumental Methods in Food Analysis, Elsevier, Amsterdam, 1998. 

Mahon, T.J., Color measnrement of food. Cereal Foods World, 38, 21, 1993. Pomeranz, Y. and Meloan, C.E., Food Analysis Theory and Practice, 3rd ed., Chapman Hall, New York, 1994. 

NoUet, L.M.L., Handbook of Food Analysis, Vols. 1 and 2, Marcel Dekker, New York, 1996. 

Mossoba, M.M., Ed., Spectral Methods in Food Analysis, Marcel Dekker, New York, 1999. 

Wilson, R., Ed., Spectroscopic Methods for Food Analysis, John Wiley Sons, New York, 1994. 

Nollet, L.M.L., Food Analysis by HPLC, 2nd ed., Marcel Dekker, New York, 2000. Gennaro, M.C., Abrigo, C., and CipoUa, G., HPLC analysis of food colors and its relevance in forensic chemistry, J. Chromatogr. A, 674, 281, 1994. Gratzfeld-Huesgen, A. and Schuster, R., HPLCfor Food Analysis A Primer, Hewlett-Packard Company, Palo Alto, CA, 1996. 

Osborne, B.G., Near-infrared spectroscopy in food analysis. Encyclopedia of Analytical Chemistry, Meyers, R.A., Ed., John Wiley Sons, Chichester, 2000. 

Scott, A.O., Biosensors for Food Analysis, Royal Society of Chemistry, Cambridge,... 

Frazier, R. A. (2001). Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis 22,4197-4206. 

Lindeberg, J. (1996). Capillary electrophoresis in food analysis. Food Chem. 55, 73-94. 

For the Nordic countries, i.e., Denmark, Finland, Iceland, Norway and Sweden, the validation procedures and acceptance criteria for analytical methods are specified in the Procedure No. 4 of the Nordic Committee on Food Analysis [Nordisk Methodik... 

Nordic Committee on Food Analysis, NMKL Procedure No. 4, Validation of Chemical Analytical Methods, NMKL General Secretariat, Finland (1996). 

Solid-phase sorbents are also used in a technique known as matrix solid-phase dispersion (MSPD). MSPD is a patented process first reported in 1989 for conducting the simultaneous disruption and extraction of solid and semi-solid samples. The technique is rapid and requires low volumes (ca. 10 mL) of solvents. One problem that has hindered further progress in pesticide residues analysis is the high ratio of sorbent to sample, typically 0.5-2 g of sorbent per 0.5 g of sample. This limits the sample size and creates problems with representative sub-sampling. It permits complete fractionation of the sample matrix components and also the ability to elute selectively a single compound or class of compounds from the same sample. Excellent reviews of the practical and theoretical aspects of MSPD " and applications in food analysis were presented by Barker.Torres et reported the use of MSPD for the... 

E. Humpfer, M. Spraul 1998, (The use of high resolution NMR in food analysis), Semin. Food Anal. 3, 287-302. 

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