Food Analysis Third Edition edited by S.Suzanne Nielsen Purdue University West Lafayette,Indiana KLUWER ACADEMIC/PLENUM PUBLISHERS New York●Boston●Dordrecht●London●Moscow
Contents Contribufing Aullors vii 11.Vitamin Analysis 175 Ronald R.Eitenmiller and Preface and Acknowledgments ix W.O.Landen,Jr. List of Abbreviations xi 12.Mineral Analysis 189 Charles E.Carpenter and Part I.General Informatlon Deloy G.Hendvicks 1.Introduction to Food Analysis 3 S.Suzanne Nielsen Part Ill.Chemlcal Properties and Characterlstlcs of Foods 2.United States Government Regulations and International Standards Related to Food 13.pH and Titratable Acidity 207 Analysis 15 George D.Sadler and Patricin A.Murphy S.Suzanne Nielsen 14.Fat Characterization 227 Nutrition Labeling 35 Oscar A.Pike S.Suzanne Nielsen and Lloyd E.Melzger 15.Protein Separation and Characterization 4. Evaluation of Analytical Data 51 Procedures 247 I.Scott Smith Denise M.Smith 5.Sampling and Sample Preparation 65 16.Application of Enzymes in Food Andret Procfor and fean-Frangois Analysis 269 Meullenet joseph R.Powers 17.Immunoassays 287 Part ll.Compositional Analysis of Foods Peter Sporns 6.Moisture and Total Solids Analysis 81 18.Agricultural Biotechnology (GMO) Robert L.Bradley,Jr. Methods of Analysis 301 Anne R.Bridges,Kimberly M.Magin,and 7.Ash Analysis 103 James W.Stave Leniel H.Harbers and S.Suzanne Nielsen 19.Analysis of Pesticide,Mycotoxin,and 8 Crude Fat Analysis 113 Drug Residues in Foods 315 David B.Min and leff M.Boff William D.Marshall 9 Protein Analysis 131 20.Analysis for Extraneous Matter 341 Sam K.C.Chang John R.Pedersen 10.Carbohydrate Analysis 143 21.Determination of Oxygen Demand 351 Janies N.BeMiller Yong D.Hang
vi Contents Part IV.Spectroscopy 28.High Performance Liquid Chromatography 461 Mary Amn Rounds and Jesse F.Gregory,IlI 22.Basic Principles of Spectroscopy 359 Michael H.Penner 29.Gas Chromatography 479 Gary A.Reineccius 23.Ultraviolet,Visible,and Fluorescence Spectroscopy 371 Michael H.Penner XPart VI.Physical Propertles of Foods 24.Infrared Spectroscopy 387 Randy L.Wehling 30.Rheological Principles for Food Analysis 503 Christopher R.Daubert and E.Allen Foegeding 25.Atomic Absorption and Emission Spectroscopy 401 31.Thermal Analysis 517 Dennis D.Miller and Michael A.Rutzke Timothy W.Schenz 26.Mass Spectrometry 423 32.Color Analysis 529 I.Scott Smith and Rohan A.Thakur F.lack Francis Index 543 Part V.Chromatography 27.Basic Principles of Chromatography 437 Mary Ann Rounds and S.Suzanne Nielsen
Contributing Authors James N.BeMiller Jesse F.Gregory,III Department of Food Science Department of Food Science and Human Nutrition Purdue University University of Florida West Lafayette,Indiana 47907-1160 Gainesvilie,Florida 32611-0370 Jeff M.Boff Department of Food Science and Technology Yong D.Hang The Ohio State University Department of Food Science and Technology Columbus.Ohio 43210 Cornell University Geneva,New York 14456 Robert L.Bradley,Ir.(retired) Formerly.Department of Food Science Leniel H.Harbers (retired) University of Wisco Formerly,Department of Animal Sciences and nsin 53706 Industry Kansas State University Anne R.Bridges Manhattan.Kansas 665016-1600 Medallion Labo General Mills Mi eapolis,Minnesota 55427 of Food Scence Charles E.Carpenter Logan,Utan 84322-870 ent of Nutrition and Food Sciences Utab State Unive Logan,Utah W.o.【anden,Jr nt of Food Science Sam K.C.Chang nt ofc real and Food Sciences Fargo,North Dakota 58105 Kimberly M.Magin Monsanto Co ChristopherR.Daubert St.Louis,Missouri 63198 rol William D.Marshall rolina27695-7624 Department of Food Science and Agricultural Chemistry Ronald R.Eitenmiller Departn of Food Science MacDonald Campus of McGill University St.-Anne-de-Bellevue,Quebec H9X 3V9 University of Georgia Canada Athens,Georgia 30602 E.Allen Foegedir Lloyd E.Metzger Department Science Department of Fuod Science and Nutrition North Carolina state University University of Minnesota Raleigh,North Carolina 27695-7624 St.Paul,Minnesota 55108-6099 E.Jack Francis(retired Jean-Frangois Meullenet Formerly,Department of Food Science Department of Food Science University of Massachusetts University of Arkansas Amherst,Massachusetts 01003 Fayetteville,Arkansas 72703
vi Contributing Authors Dennis D.Miller Mary Ann Rounds(deceased) Department of Food Science Department of Physics Cornell University Purdue University Ithaca.New York 14853-7201 West Lafayette,Indiana 47907 David B.Min Michael A.Rutzke Department of Food Science and Technology U.S.Plant,Soil,and Nutrition Laboratory The Ohio State University USDA/ARS Columbus.Ohio 43210 Cornell Universitv Ithaca.NY 14853 Patricia A.Murphy Department of Food Science and Human Nutrition George D.Sadler Iowa State University National Center for r Food Safety and Technology Ames,Iowa 50011 Illinois Institute Summit-Argo,Illinois 60501 Deparment ofFoo Snce Timothy W.Schenz Abbott Laboratories West Lafayette,Indiana 47907-1160 Ross Products Division Columbus,Ohio 43216 John R.Pedersen (retired) ormerly,De Denise M.Smith of Grain Science and Industry ent of Food Science and Toxicology Manhatta Kansas 506-2201 iversity of Idaho Moscow,[daho 83844-2201 Michael H.Penner Department of Food Science and Technology J.Scott Smith Department of Animal Sciences and Industry allis On reg0n97331-6602 Kansas State University Manhattan.Kansas 66506-1600 ent of Nutrition,Dietetics,and Food Science Peter Sporns ung University Department of Agriculture,Food Nutritional Brigham Provo,Utah 84602 University of Alberta Alberta T6G2P5 Joseph R.Powers artment of Food Science and Human Nutrition on State Unive Pullm n991645184 James W.Stave Strategic Diagnostics Inc Newark,Deleware 19713 Andrew Proctor Department of Food Science Rohan a.Thakur University of Arkansas Finnigan Corporation:A Thermo Quest Company Fayetteville,Arkansas 72703 San Jose,California 95134-1991 Gary A.Reineccius Randy L.Wehling ent ence and Nutrition nt of Fo od Science and Technology of neh Lincoln,N 85383.0919
Preface and Acknowledgments questions,and key words or phrases are in bold type -a text to help students focus their studies.In this third edition arily for aduate students majoring in-food the middle section of the text has been rearranged into ur dying the analysis of foods.How a gr oup of chapters on compositional analysis and one of the rties and characterization.Hopefully tha t the book is also a valu- nent an im s in the fo try who either do ana with ana this text in whatever order is most suitable for their the the In preparing this third edition the Instituteof b ency e ists side red ent with ality ant to wen food analy conden into n sep the behi P ana aration and characteri cha sociate ith chapters (e.g.government regulations).(4)Change approp e when pr on enzym pro and (3 chapter analysis laboratory. able instr and objectives first new m ents Regrettably,in an effort to make the book a more am third- m manageable size and cost,especially for students,two oe a par of this pro excellent chapters of advanced techniques from the Many authors have drawn on the tea second edition (i.e.,magnetic resonance and analysis ing students and/or experie with analyses t of food emulsions)are not included in the third edi give chapters the approprat conten tion.Readers who need that information are referred to ease of use I also want to thank the pe those chapters in the second edition and also to detailed from the food ndustry who help the books on those techniques.Also,the requests by some in the food analysis courses teach each year, a spe users of this book to add chapters on other topics(e.g. cial project I assign related to quality ass Thes HACCP,sensory evaluation)were considered carefully. However,restrictions on size and cost of the textbook, methods to include in this text. k the and the availability of other resources on these topics, authors of articles and books,and well as the publish have prevented their inclusion in this book. ers and industrial companies,for their permission to As stated for the first and second editions, the reproduce materials used here.I very much apprecate chapters in this textbook are not intended as detailed the valuable suggestions and contribution of new study references,but as general introductions to the top questions for this 3rd edition made by dr lloyd Met ics and the techniques.Course instructors may wish zger of the University of Minnesota.Special thanks is to provide more details on a particular topic to stu- extended to erin addison.Susan axel Bedsaul.loanne dents.Chapters focus on principles and applications of DeRoeck.Wilfredo Dominguez.Christina Kokini.and ven are meant to help explain Cynthia Machado at Purdue University for their assis- the principles and give some examples,but are not tance in word processing,editing,and checking details meant to be presented in the detail adequate to actually in the preparation of this book. specific analysis.As in the first and se S Suzanne nielsen
List of Abbreviations AACC ne can Association of Cereal CIE ission Internationale d'Eclairage em CLND A点 2. scopinc-6 critical micell 26 oxygen den dichloroqu onechloroinmide ariatior ultural Mar on spectroscopy ting Service 1-aniline e sulfonic acid direct current D degree of esterification Chemists EA dielectric analysis American Oil Chemists'Society DEAT dielectric thermal analysis active oxygen method DFE dietary folate quivalent atmospheric pressure chemical DHHS Department of Health and Human ionization Services APHA American Public Health Association DMD D-malate dehydrogenase APPI atmospheric pressure photo-ionization DMSC dimethyl sulfoxide ASE accelerated solvent extraction DMTA dynamic mechanical thermal analysis ASTM American Society for Testing Materials DNFB 1-fluoto-24-dinitrobenzene American Type Culture Collection DNP diitrophenvl ATF Bureau of Alcohol,Tobacco,Firearms DON deoxynivalenol and Explosives DP degree of polymerization ATP adenosine-5'-triphosphate DRV Daily reference value ATR attenuated total reflectance DSC differential scanning calorimetry ATR-FTIR attenuated total reflection-Fourier DSHEA Dietary Supplement Health and transform infrared Education act BAW base and acid washed DTA differential thermal analysis BCA bicinchoninic acid DTNB 5,5-thiobis-2-nitrobenzoic acid BCR Community Bureau of Reference DTR differential thermal rheometry B Baume modulus DV daily value HA butylated hydroxyanisole dwb dry weight basis BH butylated hydroxytoluene EAAI essential aminu acid index OD biochemical oxygen demand EBT eriochrome black T BSA bovine serum albumin ECD BSDA EDS Bacillus thuringiensis EDTA nediaminetetr CAST calf antibiotic and sulfa test EEc ean Economic Cor nity CCD charg -coupled device Cente ers for Disease Control EIE ELCD CFIA tivity detector adian Fo on Agency ELISA of Fe EPA M tal Protec ring Practices cal ionizati equiva relative humidit el CID on device ctieeptaxdntertace
List of Abprevations FAME fatty acid methyl esters IDK insect damaged kernels FAO/WHO Food and Agricultural Organization/ immunoglobulin E World Health Organization immunoglobulin G FAS indiu -gainum-ars FDAMA nd Drg ted pest m men FD&O IRMM Institute for Reference Materials and Measurements free fatty acid internal standard FID Bame ionization detector FIFRA Federal Insecticide,Fungicide,and ectrod Rodenti e Ao al Organization fo FNB/NAS Board of the m 、A JUPAC mational Union of Pure and Applied ection Ac Chemistry Food Safety and Inspection Service JECFA Joint FAO/WHO Expert Committce on Fourier transform Federal Trade Commission Fourier transform- n cyclotrons er reagen orm er rea and Trade angle laser light scattering AED h atomic emission liquid chromatography LC-MS liquid chromatography-mass GC-FTIR gas chromatography-Fourier transfurn infrared Lateral flow strip MS gas ch atography-mass spectrometry s laboratory inform ation managemen GIPSA ers an kyard trix-as nh timof-flight GMA y manufacturers of america MCL maximum contaminant level CMO MDCSTM modulated differential scanning GMP calorimeter GOPOD glucose oxidase/peroxidase milliequivalents gel-permeation chroma methy ocyanate pnos nated MRMs mu sidu ear T the MS ructose syrun MS/MS tandem MS HK MsA multiple stages of mass spectrometry high performance liquid MW molecular weight chromatography m/2 mass-to-charge ratic HPLC-MS high performance liquid HPTLC gh per sP NADP graphy NCWM National Conference on Weights and Measures ICP-AES nductively coupled plasma-atomic NEDM non fat dry milk emission spectroscopy NIR near-infrared ICTA ration for NIST National Institute of Standards and Thermal Analysis ID nner diamete NLEA ng and Education Ac
List of x猫 NMES National marine fisheries service standard deviation NMR nuclear magnetic resonance SDS sodium dodecyl sulfate NOAA National Oceanic and Atmospheric SDS-PAGE sodium dodecyl sulfate-polyacrylamide Administration gel electrophoresi NPD nitrogen phosphorus detector or error of the mear chromatography h P on Progra of th orga solid fat cor OD outer diamete SFC supercritical-fluid chromatography ODS octadecylsilyl SFE supercritical fluid extraction OES optical emission spectroscopy SFE-GO supercritical fluid extraction-gas OPA o-phthalaldehyd tography SIM ed ion m ring PACE l- PAM solid/liquid PAM II Pesticide Analytical Manual,Volume Il solids-not-fat polychlorinated biphenyls SPE solid-phase extraction PCR principal components regression SPME solid-phase microextraction polymerase hilit rimetry 11g TBA thiobarbituric acid polyether ether ketone TBARS TBa roactive substances PER protein efficiency ratio TCD thermal conductivity detector isoelectric point quivalents PID photoionization detector TEMED partial GA tric analysi PM hin 1 TMA hern Purchase Product Description TMCS trimethyichlorusilane parts per million TMS trimethylsilyl parts per trillion TNBS trinitrobenzenesulphonic acid PteC pteroylglutamate total organic carbon PTFE TOF analysis ypyrro RA TS-MS -mass spectrometry RAC raw agricultural commodity TSP RCS rapid scan correlation TSS total soluble solids RDI Reference Daily Intake TSUSA Tariff Schedules of the United States of R relative mobility tate RI ed. reen US RDA nmended Dietary RIA ROS. id One Step assay UV ultraviolet RPAR Rebuttable Presumption Against UV-Vis ultraviolet-visible Registration Vis visible RVA RapidViscoAnalyser volatile organic compounds revolutior s per minut weigh audi Arabian Standar Organization wet weight basis
part General Intormation 1