Analysis of food contaminants:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
London u.a.
Elsevier Applied Science
1984
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XIII, 386 S. |
| ISBN: | 0853342555 |
Staff View
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| 245 | 1 | 0 | |a Analysis of food contaminants |c ed. by John Gilbert |
| 264 | 1 | |a London u.a. |b Elsevier Applied Science |c 1984 | |
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| adam_text | Titel: Analysis of food contaminants
Autor: Gilbert, John
Jahr: 1984
Contents
Preface............................ v
List of Contributors ...................... xiv
1. Size Exclusion and Gel Chromatography: Theory, Methodology
and Applications to the Clean-up of Food Samples for Contamin-
ant Analysis
M. J. Shepherd.................... 1
1. Introduction ...................... 2
1.1. Objectives .................... 2
1.2. Historical Development .............. 4
2. Fundamental Considerations............... 6
2.1 Mechanism of Size Exclusion Chromatography..... 6
2.2. Mixed Mechanisms—Gel Chromatography....... 10
2.3. Solubility Parameter Treatment ........... 12
2.4. The Concept of Molecular Size............ IS
2.5. Optimisation of Chromatography........... 23
2.5.1. Column Dimensions ............ 24
2.5.2. Column Loading.............. 26
2.5.3. Column Temperature............ 26
2.5.4. Resolution................. 27
3. The Influence of Solvent and Gel on Solute Retention .... 29
3.1. Solvent Effects .................. 29
3.2. Solute-Gel Interactions .............. 32
4. Practical Aspects .................... 35
4.1. The Gels..................... 35
4.2. Determination of SEC Distribution Coefficient .... 38
vii
Contents
4.3. Low Resolution Chromatography .......... 39
4.3.1. Apparatus................. 39
4.3.2. Methods.................. 41
4.4. HP-SEC Systems and Two-dimensional Methods ... 48
4.5. Automated Systems................ 51
5. Applications...................... 54
5.1. Low Resolution Chromatography .......... 55
5.1.1. PS-DVB Gels ............... 55
5.1.2. Sephadex LH-20 and Other Gels....... 62
5.2. High Performance Chromatography ......... 63
6. Conclusions ...................... 65
References ...................... 66
Immnnoassay Techniques for Measuring Veterinary Drug Re-
sidues in Farm Animals, Meat and Meat Products
Raymond J. Hettzman................ 73
1. Introduction ...................... 73
2. Antigens and Antibodies................. 76
2.1. Antigen Preparation................ 76
2.1.1. Synthesis of Hapten............. 76
2.1.2. Formation of Steroid-Protein Conjugate .... 78
2.1.3. Purification of the Protein Conjugate ..... 80
3. Production of Antisera and Antibodies........... 81
3.1. Introduction ................... 81
3.1.1. Immunisation Procedures—Polyclonal Anti-
bodies .................. 82
3.1.2. Monoclonal Antibodies ........... 83
3.2. Characterisation of the Antiserum.......... 85
3.2.1. Introduction................ 85
3.2.2. Titre ................... 86
3.2.3. Interfering Substances............ 86
3.2.4. Specificity................. 86
3.2.5. Stability.................. 86
4. Preparation of Labelled Ligands............ . 87
4.1. Introduction ................... g7
4.2. Radiolabelled Ligands ............... g7
4.2.1. Tritiated Ligands .... 07
4.2.2. l25Iodine Ligands....... . . . . . . . 89
4.3. Enzyme Labels ..... ..... on
4.4. Other labels ......... .......
5. Separation Techniques.....
Techni
5.1. Introduction
5
uction .........
5.1.1. Charcoal Absorption . .
5.1.2. Second Antibody Method
5.1.3. Immobilised Antibody
5.1.4. i™-—u-*i:- *
5.1.4.
Immobilised Analyte
93
93
93
94
94
95
Contents ix
6. Extraction Procedures.................. 95
6.1. Introduction ................... 95
6.1.1. Reagent Blanks .............. 96
6.1.2. Sample Preparation............. 96
6.1.3. Quality Control Samples........... 97
6.1.4. Solvent Extraction ............. 97
6.1.5. Chromatography.............. 98
6.1.6. Column Chromatography .......... 98
6.1.7. Paper Chromatography ........... 99
6.1.8. High Performance Liquid Chromatography
(HPLC).................. 99
7. Computation of Results ................. 100
8. Immunoassay Procedures—Conditions and Validation .... 101
8.1. Introduction ................... 101
8.1.1. Antiserum or Antibody Dilution Curves .... 101
8.1.2. The Incubation Procedure.......... 103
8.2. Precision..................... 104
8.2.1. General Points............... 104
8.2.2. Variation Within and Between Assays and Be-
tween Laboratories............. 104
8.2.3. Standard Curves .............. 104
8.2.4. Parellelism, Effect of Biological Extracts and
limit of Detection ............. 106
8.3. Summary..................... 108
9. Comparison of Immunoassay with Other Methods...... 108
9.1. Introduction ................... 108
10. Screening and Monitoring Residues............ 109
References....................... Ill
3. Analysis of Food Contaminants by Headspace Gas Chromatog-
raphy
Bruno Kolb..................... 117
1. Introduction ...................... 118
2. Instrumentation..................... 119
2.1. Headspace Sampling with Gas-tight Syringes ..... 120
2.2. Headspace Sampling Systems with Constant Pressure . 120
2.3. Design of Headspace Vials and Closure Septa..... 121
3. Methods for Quantitative Headspace Analysis ....... 122
3.1. Fundamental Aspects of Quantitative Headspace Analysis 122
3.2. Headspace Linearity................ 123
3.3. Internal Standard Method ............. 126
3.4. External Standard Method ............. 126
3.5. Method of Standard Addition............ 127
3.6. The Method of Multiple Headspace Extraction (MHE) . 127
3.6.1. Calibration of the Area Total by an External
Standard Technique ............ 129
l Contents
3.6.2. Calibration of the Area Total by an Internal
Standard Technique ............130
4. Application of HSGC to the Analysis of Food Contaminants . 131
4.1. Introduction ...................131
4.2. Headspace Analysis of Volatile Contaminants in Foods
and Beverages .................. 131
4.2.1. General.................. 131
4.2.2. HSGC of Residues from Extraction Solvents . . 132
4.2.3. HSGC of Residues from Volatile Food Preserva-
tives ................... I34
4.2.4. HSGC of Volatile Pollutants in Water..... 134
4.2.5. HSGC of Solid Food Samples ........138
5. Headspace Analysis of Volatile Food Contaminants from Pack-
aging Material ..................... 145
5.1. General .....................145
5.2. Contamination of Foods and Beverages by Migration
from the Packaging Material ............145
5.3. Application of HSGC to the Analysis of Packaging
Material ..................... 148
5.3.1. General.................. 148
5.3.2. Possibilities for HSGC of Solid Samples .... 148
5.3.3. HSGC of Residual Solvents in Printed Films . . 150
References....................... 154
4. Developments in the Measurement of Trace Metal Constituents in
Foods
J. Benton Jones Jr..................157
1. Introduction ...................... 157
2. Sample Preparation................... 160
2.1. Drying...................... 160
2.2. Grinding..................... 161
3. Organic Matter Destruction ............... 161
3.1. Wet Oxidation ...............] [ 162
3.2. Dry Ashing.................... 170
3.3. Wet Oxidation Versus Dry Ashing.......... 172
4. Elemental Determination ............. 172
4.1. Colorimetry............... j7g
4.2. Emission Spectroscopy.............. . 179
4.2.1. Atomic Plasma Spectroscopy......... 179
4.2.2. Flame Emission Photometry......... Ig4
4.3. Atomic Absorption Spectrometry (AAS) ....... 134
4.4. X-ray Fluorescence and Electron Probe Spectroscopy 194
4.5. Activation Analysis ....... ,Q4
4.6. Electrochemical Methods . ......... }Z
4.7. Other Analytical Techniques ..... . . . . . 107
5. Conclusions
.......................202
References .... . .................. 198
Contents xi
5. High Performance liquid Chromatography and Other Chemical
Quantification Methods Used in the Analysis of Mycotoxins in
Foods
Raymond D. Coker ................. 207
1. Introduction ...................... 207
1.1. TheAflatoxins .................. 208
1.2. Ochratoxin A................... 210
1.3. Citrinin ..................... 210
1.4. Patulin...................... 211
1.5. Penicillic Acid................... 211
1.6. The Trichothecenes ................ 212
1.7. Zearalenone ................... 213
2. The Control of Mycotoxin Contamination ......... 214
2.1. Introduction ................... 214
2.2. The Analytical Sequence.............. 215
2.2.1. Sampling ................. 215
2.2.2. Sample Preparation............. 217
2.2.3. Assay Methods............... 222
3. The Choice of an Appropriate Assay Method........ 226
3.1. Introduction ................... 226
3.2. The Efficiency of an Assay ............. 226
3.2.1. Accuracy ................. 227
3.2.2. Precision ................. 227
3.2.3. Automation ................ 228
3.2.4. Simplicity ................. 229
3.2.5. Selectivity and Sensitivity .......... 229
3.2.6. Speed................... 229
3.2.7. Cost ................... 230
4. Quantification Methods for Mycotoxins .......... 230
4.1. Thin Layer Chromatography (TLC) ......... 230
4.1.1. Introduction................ 230
4.1.2. TheAflatoxins............... 231
4.1.3. Other Mycotoxins ............. 234
4.2. High Performance Thin Layer Chromatography
(HPTLC)..................... 234
4.3. High performance Liquid Chromatography (HPLC) . . 240
4.3.1. TheAflatoxins............... 241
4.3.2. Other Mycotoxins ............. 246
4.4. Gas-Liquid Chromatography (GLC)......... 248
4.4.1. Patulin .................. 248
4.4.2. Zearalenone (F-2) ............. 249
4.4.3. Deoxynivalenol (Vomitoxin) and T-2 Toxin . . 249
4.5. Immunoassay Methods............... 250
4.6. The Fluorotoxinmeter (FTM)............ 251
4.7. Other Methods .................. 253
5. The Selection of an Appropriate Quantification Method . . . 253
Contents
5.1. AflatoxinM^Milk................ £?
5.2. The Aflatoxins in Corn............... t£
5.3. T-2 Toxin in Corn................. jri
6. Future Developments .................. i
References.......................
6. Confinnation and Quantification of Trace Organic Food Conta-
minants by Mass Specirometry-Selected Ion Monitoring
John Gilbert.....................265
1. Introduction ......................266
2. Basic Instrumentation..................269
3. Selected Ion Monitoring (SIM) ..............271
3.1. Single Ion Monitoring ............... 272
3.2. Multiple Ion Monitoring .............. 274
3.3. High Resolution Selected Ion Monitoring....... 276
4. Chemical lonisation................... 277
4.1. Negative Ion Chemical lonisation .......... 278
5. Mixture Analysis .................... 280
5.1. Probe Analysis .................. 280
5.2. Tandem Mass Spectrometry (MS-MS) ........ 282
5.3. Combined Liquid Chromatography-Mass Spectroscopy
(LC-MS)..................... 284
6. Quantification by Selected Ion Monitoring......... 285
7. Selected Examples of Applications of SIM......... 288
7.1. Food Packaging Monomers as Contaminants through
Migration.....................288
7.2. Nitrosamines (N-Nitrosodimethylamine) in Foods and
Beverages ....................294
7.3. Mycotoxins (and in particular Trichothecenes) in Foods . 301
7.4. Veterinary Drug Residues in Meat and Meat Products . 308
8. Conclusions ......................314
References.......................315
Chemamninescence for Measurement of N-Nftrosamines in Foods
Richard A. Scanlan................. 321
1. Introduction .................. 322
2. Concept of Chemfluminescence for Nitrosamine Detection . . 323
2.1. Pyrolyser................ 323
2.2. Cold Trap ............... 324
2.3. Reaction Chamber............. • • • ^^
2.4. Sample Introduction............... 326
3. Advantages and Limitations of Chemfluminescent Detection 328
3.1. Sensitivity .............. 328
Contents xiii
3.2. Selectivity .................... 333
3.2.1. N-Nitro Compounds ............ 334
3.2.2. C-Nitroso and C-Nitro Compounds...... 334
3.2.3. O-Nitroso and O-Nitro Compounds...... 335
3.2.4. Other TEA Responsive Compounds ..... 335
3.2.5. Scheme to Distinguish N-Nitroso Compounds
from Interfering Compounds......... 337
4. Comparison of the Chemiluminescent Detector with Other
Detectors Used for Nitrosamine Analysis ......... 337
4.1. Electron Capture Detector ............. 338
4.2. Polarography................... 338
4.3. Alkali Flame Ionisation .............. 340
4.4. The Coulson Electrolytic Conductivity Detector and the
Hall Detector................... 341
4.5. Quantification by Mass Spectrometry......... 342
4.6. Which Detector is Best? .............. 344
5. Procedures for Analysis of Volatile Nitrosamines in Foods . . 344
5.1. Distillation.................... 345
5.1.1. Vacuum Distillation............. 345
5.1.2. Atmospheric Distillation........... 348
5.2. Rapid Screening Procedures ............ 348
5.3. Confirmation of Identity .............. 351
5.3.1. High Resolution Mass Spectrometry ..... 351
5.3.2. Low Resolution Mass Spectrometry...... 352
5.4. Artifacts ..................... 356
6. Non-volatile Nitrosamines ................ 358
6.1. Detection by GC-TEA............... 359
6.2. Detection by HPLC-TEA ............. 360
6.3. Other Detection Methods for HPLC Eluates ..... 366
7. Determination of Total N-Nitroso Compounds ....... 366
8. Conclusions ...................... 368
References ...................... 369
Index .... .......... 377
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| publisher | Elsevier Applied Science |
| record_format | marc |
| spelling | Analysis of food contaminants ed. by John Gilbert London u.a. Elsevier Applied Science 1984 XIII, 386 S. txt rdacontent n rdamedia nc rdacarrier Aliments - Analyse Aliments - Contamination Aliments - Teneur en oligoéléments Food contamination Food Analysis Food Trace element content Analyse (DE-588)4122795-5 gnd rswk-swf Verunreinigung (DE-588)4188107-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Spurenanalyse (DE-588)4056593-2 gnd rswk-swf Kontamination (DE-588)4032272-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Kontamination (DE-588)4032272-5 s Analyse (DE-588)4122795-5 s DE-604 Verunreinigung (DE-588)4188107-2 s Spurenanalyse (DE-588)4056593-2 s Gilbert, John Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=000167900&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Analysis of food contaminants Aliments - Analyse Aliments - Contamination Aliments - Teneur en oligoéléments Food contamination Food Analysis Food Trace element content Analyse (DE-588)4122795-5 gnd Verunreinigung (DE-588)4188107-2 gnd Lebensmittel (DE-588)4034870-2 gnd Spurenanalyse (DE-588)4056593-2 gnd Kontamination (DE-588)4032272-5 gnd |
| subject_GND | (DE-588)4122795-5 (DE-588)4188107-2 (DE-588)4034870-2 (DE-588)4056593-2 (DE-588)4032272-5 |
| title | Analysis of food contaminants |
| title_auth | Analysis of food contaminants |
| title_exact_search | Analysis of food contaminants |
| title_full | Analysis of food contaminants ed. by John Gilbert |
| title_fullStr | Analysis of food contaminants ed. by John Gilbert |
| title_full_unstemmed | Analysis of food contaminants ed. by John Gilbert |
| title_short | Analysis of food contaminants |
| title_sort | analysis of food contaminants |
| topic | Aliments - Analyse Aliments - Contamination Aliments - Teneur en oligoéléments Food contamination Food Analysis Food Trace element content Analyse (DE-588)4122795-5 gnd Verunreinigung (DE-588)4188107-2 gnd Lebensmittel (DE-588)4034870-2 gnd Spurenanalyse (DE-588)4056593-2 gnd Kontamination (DE-588)4032272-5 gnd |
| topic_facet | Aliments - Analyse Aliments - Contamination Aliments - Teneur en oligoéléments Food contamination Food Analysis Food Trace element content Analyse Verunreinigung Lebensmittel Spurenanalyse Kontamination |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=000167900&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT gilbertjohn analysisoffoodcontaminants |