Food Analysis by HPLC

1078 Pages·2012·22.87 MB·English

by  Leo M.L. Nollet

Food Analysis
by
HPLC

T H I R D E D I T I O N

Food Analysis
by
HPLC

T H I R D E D I T I O N
Edited by
Leo M.L. Nollet • Fidel Toldrá
Boca Raton London New York
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Version Date: 20120822
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This work is dedicated to my five grandchildren, Fara, Fleur, Kato, Naut, and Roel.
I hope they will become proud and clever cosmopolites.
Leo M.L. Nollet

Contents
Preface ......................................................................................................................................................ix
Editors .......................................................................................................................................................xi
Contributors ............................................................................................................................................xiii
1. Recent Developments in High-Performance Liquid Chromatography ......................................1
Chiara Fanali, Paola Dugo, Luigi Mondello, Giovanni D’Orazio, and Salvatore Fanali
2. Amino Acids ....................................................................................................................................33
M-Concepción Aristoy and Fidel Toldrá
3. Peptides............................................................................................................................................69
Blanca Hernández-Ledesma, Daniel Martínez-Maqueda, Beatriz Miralles,
Lourdes Amigo, and José Ángel Gómez-Ruiz
4. HPLC of Food Proteins .................................................................................................................97
Clara Esteve, María Luisa Marina, and María Concepción García
5. Neutral Lipids ...............................................................................................................................139
Domenico Marini and Federico Marini
6. Phospholipids .................................................................................................................................219
Harrabi Saoussem
7. HPLC Determination of Carbohydrates in Foods ....................................................................233
Miguel Peris-Tortajada
8. HPLC Analysis of Alcohols in Foods and Beverages ................................................................253
María Jesús Lerma García and Ernesto Fco. Simó Alfonso
9. Fat-Soluble Vitamins ...................................................................................................................271
Leo M.L. Nollet
10. Water-Soluble Vitamins ..............................................................................................................325
L. Faye Russell
11. Organic Acids ...............................................................................................................................443
Mónica González and Venerando González
12. Mycotoxins ....................................................................................................................................467
Carlo Brera, Barbara De Santis, Francesca Debegnach, Emanuela Gregori,
and Elena Pannunzi
13. Sweeteners .....................................................................................................................................493
Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
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viii Contents
14. Colorants ........................................................................................................................................515
Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis
15. Preservatives .................................................................................................................................529
Constantinos K. Zacharis and Paraskevas D. Tzanavaras
16. Synthetic Phenolic Antioxidants ..................................................................................................551
Aida Serra, Alba Macia, and Mario Estévez
17. Antimicrobial Residues ................................................................................................................567
Susanne Rath and Ricardo Mathias Orlando
18. Determination of Carbamate and Urea Pesticides in Foods .....................................................591
Evaristo Ballesteros Tribaldo and Beatriz Jurado Sánchez
19. Organochlorine and Organophosphates by HPLC ..................................................................647
Vicente Andreu, Cristina Blasco, and Yolanda Picó
20. Herbicides and Fungicides ..........................................................................................................699
Juan F. García-Reyes, Bienvenida Gilbert-López, Natividad Ramos-Martos,
and Antonio Molina-Díaz
21. Phenolic Compounds.....................................................................................................................717
Dietmar R. Kammerer, Maike Kramer, and Reinhold Carle
22. Anthocyanins and Betalains.........................................................................................................757
Nadia Mulinacci and Marzia Innocenti
23. Organic Bases ...............................................................................................................................777
Micaela Benzi, Marco Bobba, Marco Demartini, Valentina Gianotti, Fabio Gosetti,
Emilio Marengo, Eleonora Mazzucco, Elisa Robotti, and Davide Zampieri
24. HPLC of Nitrosamines in Food and Other Matrices ...............................................................893
Sheetal Mital
25. Residues of Growth Promoters ...................................................................................................923
Christof Van Poucke, Christ’l Detavernier, and Carlos Van Peteghem
26. Determination of Anions and Cations in Food and Beverages by HPLC...............................945
Neil D. Danielson, Jeffrey H. Sherman, and Shau Grossman
27. EDCs ..............................................................................................................................................977
Guang-Guo Ying and Shan Liu
28. Polycyclic Aromatic Hydrocarbons ..........................................................................................1003
Silvia Amelia Verdiani Tfouni and Mônica Cristiane Rojo Camargo
29. Dioxins and PCBs (POPs) ..........................................................................................................1023
Perugini Monia
Index .....................................................................................................................................................1033
Preface
As a well-spent day brings happy sleep, so life well used brings happy death.
—Leonardo da Vinci
Applications of high-performance liquid chromatography (HPLC) in food chemistry and food technol-
ogy involve, on one hand, an analytical and quantitative testing of the product composition and, on the
other, an assurance of product quality with increased productivity. HPLC is used in the food industry for
the analysis of components in both raw and processed products. In a new food product, analysis of the
raw materials, the intermediates, and the final products is necessary. Changes during processing and
storage are to be followed as well. Foods and beverages may be tested for contaminants or additives, so
that governmental regulations may be followed.
The former edition, the second one, dates from 2000. All analysis techniques, and especially HPLCs,
have evolved very rapidly. A lot of attention has been paid over the last years to miniaturization, automa-
tization, and green chemistry.
Thoroughly updated and revised Food Analysis by HPLC, Third Edition, offers practical and imme-
diately applicable information on all major topics of food components analyzable by HPLC.
Chapter 1 is devoted to recent trends in HPLC. The next chapters, Chapters 2 through 11, deal with
HPLC separation techniques of food components: amino acids, peptides, proteins, neutral lipids, phos-
pholipids, carbohydrates, alcohols, both fat-soluble and water-soluble vitamins, and organic acids.
Four chapters (Chapters 13 through 16) review HPLC analysis techniques for sweeteners, colorants,
preservatives, and antioxidants. In Chapters 12, 17 through 20, 24, 25, and 27 through 29, the reader finds
extensive information on HPLC determinations of residues of mycotoxins, antimicrobials, carbamates,
organochlorines, organophosphates, herbicides and fungicides, nitrosamines, growth promoters, endo-
crine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxins.
The last four remaining chapters discuss HPLC applications for the analysis of phenolic compounds
(Chapter 21), anthocyanins and betalains (Chapter 22), organic bases (Chapter 23), and anions and cat-
ions (Chapter 26).
Readers will find it helpful because the most recently published articles since 2000 are discussed. As
in the former editions, specialists describe sample preparation and separation conditions in step-by-step
detail. The applications to food chemistry are specific and practical.
This third edition will once more find a large audience in the fields of chromatography, analytical
chemistry, and especially, food chemistry and food technology.
Sincere thanks are extended to everyone who has contributed. We wish to thank all the contributors
for their excellent efforts. Some of them are authors in all three editions.
Leo M.L. Nollet
Fidel Toldrá
ix