Food Analysis (Food Science Texts Series) - College of Science and PDF
Preview Food Analysis (Food Science Texts Series) - College of Science and
Food Analysis Fourth Edition For other titles published in this series, go to www.springer.com/series/5999 Food Analysis Fourth Edition edited by S. Suzanne Nielsen Purdue University West Lafayette, IN, USA ABC Dr. S. Suzanne Nielsen Purdue University Dept. Food Science 745 Agriculture Mall Dr. West Lafayette IN 47907-2009 USA [email protected] ISBN 978-1-4419-1477-4 e-ISBN 978-1-4419-1478-1 DOI 10.1007/978-1-4419-1478-1 Springer New York Dordrecht Heidelberg London Library of Congress Control Number: 2010924120 © Springer Science+Business Media, LLC 2010 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scho- larly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) Contents Contributing Authors vii 11. Vitamin Analysis 179 RonaldB.Pegg,W.O.Landen,Jr., andRonaldR.Eitenmiller Preface and Acknowledgments ix 12. Traditional Methods List of Abbreviations xi for Mineral Analysis 201 Robert E. Ward and Charles Part I. General Information E.Carpenter 1. Introduction to Food Analysis 3 S.SuzanneNielsen Part III. Chemical Properties and Characteristics of Foods 2. United States Government RegulationsandInternational 13. pH and Titratable Acidity 219 Standards Related to Food Analysis 15 George D. Sadler and Patricia S.SuzanneNielsen A.Murphy 3. Nutrition Labeling 35 14. Fat Characterization 239 LloydE.Metzger SeanF.O’KeefeandOscarA.Pike 4. Evaluation of Analytical Data 53 15. Protein Separation J.ScottSmith and Characterization Procedures 261 DeniseM.Smith 5. Sampling and Sample Preparation 69 Rube´nO.Morawicki 16. Application of Enzymes in Food Analysis 283 JosephR.Powers Part II. Compositional Analysis of Foods 17. Immunoassays 301 6. Moisture and Total Solids Analysis 85 Y-H.PeggyHsieh RobertL.Bradley,Jr. 18. Analysis of Food 7. Ash Analysis 105 Contaminants, Residues, MauriceR.Marshall andChemicalConstituentsofConcern 317 BaraemIsmail,BradleyL.Reuhs, 8. Fat Analysis 117 andS.SuzanneNielsen David B. Min and Wayne C.Ellefson 19. Analysis for Extraneous Matter 351 Hulya Dogan, Bhadriraju 9. Protein Analysis 133 Subramanyam, SamK.C.Chang andJohnR.Pedersen 10. Carbohydrate Analysis 147 20. Determination of Oxygen Demand 367 JamesN.BeMiller YongD.Hang v vi Contents Part IV. Spectroscopy 28. High-Performance Liquid Chromatography 499 21. Basic Principles of Spectroscopy 375 BradleyL.ReuhsandMaryAnn MichaelH.Penner Rounds 22. Ultraviolet, Visible, 29. Gas Chromatography 513 and Fluorescence Spectroscopy 387 Michael C. Qian, Devin G. MichaelH.Penner Peterson,andGaryA.Reineccius 23. Infrared Spectroscopy 407 RandyL.Wehling Part VI. Physical Properties of Foods 24. Atomic Absorption 30. Rheological Spectroscopy,AtomicEmission Principles for Food Analysis 541 Spectroscopy,andInductively Christopher R. Daubert Coupled Plasma-Mass Spectrometry 421 andE.AllenFoegeding Dennis D. Miller and Michael A.Rutzke 31. Thermal Analysis 555 Leonard C. Thomas and Shelly 25. Nuclear Magnetic Resonance 443 J.Schmidt Bradley L. Reuhs and Senay Simsek 32. Color Analysis 573 Ronald E. Wrolstad and Daniel 26. Mass Spectrometry 457 E.Smith J. Scott Smith and Rohan A.Thakur Index ...................................................... 587 Part V. Chromatography 27. Basic Principles of Chromatography 473 Baraem Ismail and S. Suzanne Nielsen ContributingAuthors JamesN.BeMiller Y-H.PeggyHsieh DepartmentofFoodScience, DepartmentofNutrition,FoodandExerciseSciences, PurdueUniversity, FloridaStateUniversity, WestLafayette,IN47907-1160,USA Tallahassee,FL32306-1493,USA RobertL.Bradley,Jr. BaraemIsmail Formerly,DepartmentofFoodScience, DepartmentofFoodScienceandNutrition, UniversityofWisconsin,Madison,WI53706,USA UniversityofMinnesota,St.Paul,MN55108-6099,USA CharlesE.Carpenter W.O.Landen,Jr. DepartmentofNutritionandFoodSciences, DepartmentofFoodScienceandTechnology, UtahStateUniversity,Logan,UT84322-8700,USA TheUniversityofGeorgia, Athens,GA30602-7610,USA SamK.C.Chang MauriceR.Marshall DepartmentofCerealandFoodSciences, DepartmentofFoodScienceandHumanNutrition, NorthDakotaStateUniversity, UniversityofFlorida, Fargo,ND58105,USA Gainesville,FL32611-0370,USA ChristopherR.Daubert LloydE.Metzger DepartmentofFood,Bioprocessing DepartmentofDairyScience, andNutritionalSciences, UniversityofSouthDakota, NorthCarolinaStateUniversity, Brookings,SD57007,USA Raleigh,NC27695-7624,USA DennisD.Miller HulyaDogan DepartmentofFoodScience,CornellUniversity, DepartmentofGrainScienceandIndustry, Ithaca,NY14853-7201,USA KansasStateUniversity, Manhattan,KS66506,USA DavidB.Min DepartmentofFoodScienceandTechnology, RonaldR.Eitenmiller TheOhioStateUniversity, DepartmentofFoodScienceandTechnology, Columbus,OH43210,USA TheUniversityofGeorgia, Athens,GA30602-7610,USA RubénMorawicki DepartmentofFoodScience, WayneC.Ellefson UniversityofArkansas, NutritionalChemistryandFoodSafety, Fayetteville,AR72703,USA CovanceLaboritories,Madison,WI53714,USA PatriciaA.Murphy E.AllenFoegeding DepartmentofFoodScience DepartmentofFood,Bioprocessing andHumanNutrition, andNutritionalSciences, IowaStateUniversity, NorthCarolinaStateUniversity, Ames,IA50011,USA Raleigh,NC27695-7624,USA S.SuzanneNielsen YongD.Hang DepartmentofFoodScience, DepartmentofFoodScienceandTechnology, PurdueUniversity, CornellUniversity,Geneva,NY14456,USA WestLafayette,IN47907-1160,USA vii viii ContributingAuthors SeanF.O’Keefe GeorgeD.Sadler DepartmentofFoodScienceandTechnology, PROVEITLLC VirginiaTech,Blacksburg,VA24061,USA 204Deerbornect. Geneva,IL60134,USA JohnR.Pedersen Formerly,DepartmentofGrainScienceandIndustry, ShellyJ.Schmidt KansasStateUniversity, DepartmentofFoodScienceandHumanNutrition, Manhattan,KS66506-2201,USA UniversityofIllinoisatUrbana-Champaign, Urbana,IL61801,USA RonaldB.Pegg DepartmentofFoodScienceandTechnology, SenaySimsek TheUniversityofGeorgia, DepartmentofPlantSciences, Athens,GA30602-7610,USA NorthDakotaStateUniversity, MichaelH.Penner Fargo,ND58108-6050,USA DepartmentofFoodScienceandTechnology, OregonStateUniversity, DanielE.Smith Corvallis,OR97331-6602,USA DepartmentofFoodScienceandTechnology, OregonStateUniversity, DevinG.Peterson Corvallis,OR97331-6602,USA DepartmentofFoodScienceandNutrition, UniversityofMinnesota, DeniseM.Smith St.Paul,MN55108-6099,USA DepartmentofFoodScienceandTechnology, TheOhioStateUniversity, OscarA.Pike Columbus,OH43210,USA DepartmentofNutrition,Dietetics, andFoodScience, BrighamYoungUniversity,Provo,UT84602,USA J.ScottSmith FoodScienceInstitute,KansasStateUniversity, JosephR.Powers Manhattan,KS66506-1600,USA SchoolofFoodScience, WashingtonStateUniversity, BhadrirjuSubramanyam Pullman,WA99164-6376,USA DepartmentofGrainScienceandIndustry, KansasStateUniversity,Manhattan,KS66506,USA MichaelC.Qian DepartmentofFoodScienceandTechnology, RohanA.Thakur OregonStateUniversity, TaylorTechnology,Princeton,NJ08540,USA Corvallis,OR97331-6602,USA GaryA.Reineccius LeonardC.Thomas DepartmentofFoodScienceandNutrition, DSCSolutionsLLC,Smyrna,DE19977,USA UniversityofMinnesota, St.Paul,MN55108-6099,USA RobertE.Ward DepartmentofNutritionandFoodSciences, BradleyL.Reuhs UtahStateUniversity, DepartmentofFoodScience, Logan,UT84322-8700,USA PurdueUniversity, WestLafayette,IN47907-2009,USA RandyL.Wehling DepartmentofFoodScienceandTechnology, MaryAnnRounds(deceased) UniversityofNebraska, Formerly,DepartmentofPhysics,PurdueUniversity, Lincoln,NE68583-0919,USA WestLafayette,IN47907,USA MichaelA.Rutzke RonaldE.Wrolstad DepartmentofFoodScience, DepartmentofFoodScienceandTechnology, CornellUniversity, OregonStateUniversity, Ithaca,NY14853-7201,USA Corvallis,OR97331-6602,USA PrefaceandAcknowledgments The intent of this book is the same as that described in italics type, to help students focus their studies. in the Preface to the first three editions – a text pri- As done for the third edition, the chapters are orga- marily for undergraduate students majoring in food nized into the following sections: I. Introduction, II. science,currentlystudyingtheanalysisoffoods.How- CompositionalAnalysisofFoods, III.ChemicalProp- ever, comments from users of the first three editions erties and Characteristics of Foods, IV. Spectroscopy, haveconvincedmethatthebookisalsoavaluabletext V. Chromatography, and VI. Physical Properties of for persons in the food industry who either do food Foods. Instructors are encouraged to cover the top- analysisorinteractwithanalysts. ics from this text in whatever order is most suitable The big focus of this edition was to do a general for their course. Also, instructors are invited to con- update, adding many new methods and topics and tactmeforadditionalteachingmaterialsrelatedtothis deleting outdated/unused methods. The following textbook. summarizeschangesfromthethirdedition:(1)general Starting with the third edition, the new compe- updates, including addition and deletion of meth- tencyrequirementsestablishedbytheInstituteofFood ods, (2) combined two chapters to create one chapter Technologists were considered. Those requirements focused on food contaminants, residues, and chemi- relevant to food analysis are as follows: (1) under- cal constituents of concern, (3) some chapters rewrit- standing the principles behind analytical techniques ten by new authors (e.g., Immunoassays, Extraneous associated with food, (2) being able to select the Matter Analysis, Color Analysis, Thermal Analysis), appropriateanalyticaltechniquewhenpresentedwith (4) reorganized some chapters (e.g., Atomic Absorp- a practical problem, and (3) demonstrating practical tion and Atomic Emission Spectroscopy; Basic Chro- proficiency in food analysis laboratory. This textbook matography), (5) added chapter on nuclear magnetic should enable instructors to meet the requirements resonance,(6)addedcalculationsforallpracticeprob- and develop learning objectives relevant to the first lems,and(7)addedtabletosomechapterstosumma- two of these requirements. The laboratory manual, rize methods (e.g., Vitamin Analysis, HPLC), and (8) nowinitssecondedition,shouldbeausefulresource newlydrawnfiguresandphotographs. tohelpstudentsmeetthethirdrequirement. Regrettably,inanefforttokeepthebookataman- I am grateful to all chapter authors for agree- ageable size and cost, especially for students, some ing to be a part of this project. Many authors have suggestions by users to add chapters could not be drawnontheirexperienceofteachingstudentsand/or accommodated. For specialized topics (e.g., phyto- experience with these analyses to give chapters the chemicals) that utilize the methods included in this appropriatecontent,relevance,andeaseofuse.Iwish text book, readers are referred to detailed books on to thank the authors of articles and books, and well thosetopics. as the publishers and industrial companies, for their As stated for the first three editions, the chapters permission to reproduce materials used here. Special in this textbook are not intended as detailed refer- thanksareextendedtothefollowingpersons:Baraem ences, but as general introductions to the topics and (Pam)IsmailandBradReuhsforvaluablediscussions the techniques. Course instructors may wish to pro- aboutthecontentofthebookandassistancewithedit- vide more details on a particular topic to students. ing;JonathanDeVriesforinputthathelpeddetermine The chapters focus on principles and applications content; Brooke Sadler for her graphic art work in of techniques. Procedures given are meant to help draw/redrawing many figures; Gwen Shoemaker for explain the principles and give some examples, but keepingtrackofallthefiguresandhelponequations; are not meant to be presented in the detail ade- andKirstiNielsen(mydaughter)forwordprocessing quate to actually conduct a specific analysis. As in assistance. the first three editions, all chapters have summaries and study questions, and key words or phrases are S.SuzanneNielsen ix ListofAbbreviations AACC AmericanAssociationofCereal CI Chemicalionization Chemists CI Confidenceinterval AAS Atomicabsorptionspectroscopy CID Chargeinjectiondevice ADI Acceptabledailyintake CID Collision-induceddissociation AE-HPLC Anionexchangehighperformance CID CommercialItemDescription liquidchromatography CIE CommissionInternationale AES Atomicemissionspectroscopy d’Eclairage AMS Acceleratormassspectrometer CLA Conjugatedlinoleicacid AMS AgriculturalMarketingService CLND Chemiluminescentnitrogendetector AOAC AssociationofOfficialAnalytical COA Certificateofanalysis Chemists COD Chemicaloxygendemand AOCS AmericanOilChemists’Society C-PER Proteinefficiencyratiocalculation AOM Activeoxygenmethod method APCI Atmosphericpressurechemical CPG Compliancepolicyguidance ionization CP-MAS Crosspolarizationmagicangle APE Atmosphere-pressureionization spinning APHA AmericanPublicHealthAssociation CQC 2,6-Dichloroquinonechloroimide APPI Atmosphericpressure CRC Collisionreactioncells photo-ionization CSLM Confocalscanninglasermicroscopy ASE Acceleratedsolventextraction CT Computedtechnology ASTM AmericanSocietyforTesting CT Computedtomography Materials CV Coefficientofvariation ATCC AmericanTypeCultureCollection CVM CenterforVeterinaryMedicine ATF BureauofAlcohol,Tobacco,Firearms DAL Defectactionlevel andExplosives DDT Dichlorodiphenyltrichloroethane (cid:2) ATP Adenosine-5-triphosphate DE Degreeofesterification ∗ ATR Attenuatedtotalreflectance dE Totalcolordifference a Wateractivity DF Dilutionfactor w B Externalmagneticfield DFE Dietaryfolateequivalent 0 BAW Baseandacidwashed DHHS DepartmentofHealthandHuman BCA Bicinchoninicacid Services BCR CommunityBureauofReference DMA Dynamicmechanicalanalysis Bé Baumémodulus DMD D-Malatedehydrogenase BHA Butylatedhydroxyanisole DMSO Dimethylsulfoxide BHT Butylatedhydroxytoluene DNA Deoxyribronucleicacid BOD Biochemicaloxygendemand DNFB 1-Fluoro-2,4-dinitrobenzene BPA BisphenolA dNTPs Deoxynucleosidetriphosphates BSA Bovineserumalbumin DON Deoxynivalenol BSDA Bacillusstearothermophilisdiskassay DRI Dietaryreferencesintake Bt Bacillusthuringiensis DRIFTS DiffuserelectranceFourier-transform CAST Calfantibioticandsulfatest spectroscopy CCD Charge-coupleddevice DRV DailyReferenceValue CDC CentersforDiseaseControl DSC Differentialscanningcalorimetry CFR CodeofFederalRegulations DSHEA DietarySupplementHealthand CFSAN CenterforFoodSafetyandApplied EducationAct Nutrition DSPE Dispersivesolid-phaseextraction cGMP CurrentGoodManufacturing DTGS Deuteratedtriglycinesulfate Practices DV Dailyvalue xi
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