Instrumental Methods in Food Analysis (eBook)

Front Cover 1
Instrumental Methods in Food Analysis 4
Copyright Page 5
Contents 6
Preface 16
Chapter 1. Chromatography: Principles and Applications 20
1.1 Introduction - Historical Background 20
1.2 Chromatography: A Separation Technique 21
1.3 Theory 22
1.4 Physical Forces and Interactions 27
1.5 Modes of Separation 28
1.6 Stationary Phases Versus Mobile Phases 30
1.7 Planar Chromatography 31
1.8 Column Chromatography 37
1.9 Detectors 46
1.10 Preparative Liquid Chromatography (Prep LC) 47
1.11 Special Topics 48
1.12 Future Trends 49
1.13 Summary 49
1.14 Applications to Food Analysis 51
1.15 General Bibliography 51
1.16 References Cited 51
Chapter 2. High Performance Liquid Chromatography (HPLC): Principles and Applications 56
2.1 Introduction 56
2.2 Range of Applications 57
2.3 Theory of Liquid Chromatography 57
2.4 The Mobile Phase - The Solvent 63
2.5 Instrumentation 64
2.6 Some Advantages of HPLC Over Other Techniques 72
2.7 Applications of HPLC to Food Analysis 73
2.8 Future Trends 75
2.9 References 77
Chapter 3. Gas Chromatography (GC): Principles and Applications 80
3.1 Introduction 80
3.2 Principles 83
3.3 Definitions 84
3.4 Theory of Gas Chromatography 89
3.5 The Application of the Rate Theory 93
3.6 Instrumentation 95
3.7 Instrumentation Summary 104
3.8 Applications of GC to Food Analysis 104
3.9 References 107
Chapter 4. Fourier Transform Infrared Spectroscopy: Principles and Applications 112
4.1 Introduction 112
4.2 Principles of Infrared Spectroscopy 113
4.3 Instrumentation 117
4.4 Data Handling Techniques 121
4.5 Quantitative Analysis 127
4.6 Sampling Methods 131
4.7 Applications 137
4.8 Conclusions 155
4.9 References 155
Chapter 5. Atomic Absorption, Emission and Fluorescence Spectrometry: Principles and Applications 160
5.1 A Brief Historical Perspective of Atomic Spectroscopy 160
5.2 Introduction to Atomic Absorption Spectroscopy (AAS) 162
5.3 How Are Atomic Absorbances Measured? 165
5.4 Components of an AA Spectrometer 166
5.5 AAS, A Relative Technique 176
5.6 Interferences 177
5.7 Calibration Techniques 182
5.8 Minimising Uncertainties 185
5.9 Non-Flame Atomisation Techniques 185
5.10 Atomic Emission Spectrometry (AES) 188
5.11 Flame, Furnace or Plasma - Which to Choose? 192
5.12 Atomic Fluorescence Spectrometry (AFS) 193
5.13 Trace Metal Determinations in Biological Samples 194
5.14 References 196
Chapter 6. Nuclear Magnetic Resonance Spectroscopy (NMR): Principles and Applications 198
6.1 Introduction 198
6.2 Notes on Literature 199
6.3 The Electromagnetic Spectrum 200
6.4 The NMR Phenomenon 202
6.5 Types of Information Provided by the NMR Spectra 211
6.6 More Relaxation 230
6.7 Instrumental and Experimental Considerations 239
6.8 Future Trends 245
6.9 Applications of NMR to Food Analysis 248
6.10 References 252
Chapter 7. Mass Spectrometry: Principles and Applications 258
7.1 Introduction 258
7.2 The Process 259
7.3 Other Ionisation Techniques 261
7.4 Instrumentation 269
7.5 Linked-Scanning Techniques 272
7.6 Applications of Mass Spectrometry in Food Science - Applications of GC/MS 277
7.7 References 281
Chapter 8. Electroanalytical Techniques: Principles and Applications 286
8.1 General Introduction 286
8.2 Direct Potentiometry - Ion-Selective Electrodes 287
8.3 Indirect Potentiometry - Potentiometric Titrations 304
8.4 Voltammetric and Polarographic Methods 326
8.5 Polarisation Titrations 347
8.6 Coulometry and Conductometry 358
8.7 Electrochemical Detectors 370
8.8 References 373
Chapter 9. Capillary Electrophoresis: Principles and Applications 386
9.1 Introduction 386
9.2 Overview of Analyses by CE: A Flexible Analytical Tool 387
9.3 Flexibility in Mode of Separation: The Five Major Modes of CE 388
9.4 Applications of CE in Analysis of Substances in Food 408
9.5 Conclusion 408
9.6 References 408
Chapter 10. Microwave-Assisted Process (MAP™): Principles and Applications 414
10.1 Introduction 414
10.2 Safety Considerations 416
10.3 The Process 417
10.4 Examples of Applications of MAP in Food Science 427
10.5 Conclusion 436
10.6 References 437
Chapter 11. Supercritical Fluid Extraction: Principles and Applications 440
11.1 Introduction 440
11.2 Principles of Supercritical Fluids 446
11.3 An Overview of Analytical-Scale SFE Instrumentation 454
11.4 Examples of SFE Methods in Food and Food Products 465
11.5 Summary and Conclusions 494
11.6 Bibliography 498
Erratum 507