Food Analysis (Food Science Texts Series) - College of Science and

585 Pages·2012·12.08 MB·English

by  S. Suzanne Nielsen

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
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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