The Determination of Chemical Elements in Food (eBook)

Applications for Atomic and Mass Spectrometry

Sergio Caroli (Herausgeber)

eBook Download: PDF

2007 | 1. Auflage
752 Seiten
John Wiley & Sons (Verlag)
978-0-470-14099-4 (ISBN)

Infos

State-of-the-art tools and applicationsfor food safety and food
science research

Atomic spectroscopy and mass spectrometry are important tools
for identifying and quantifying trace elements in food
products-elements that may be potentially beneficial or potentially
toxic. The Determination of Chemical Elements in Food:
Applications for Atomic and Mass Spectrometry teaches the
reader how to use these advanced technologies for food analysis.
With chapters written by internationally renowned scientists, it
provides a detailed overview of progress in the field and the
latest innovations in instrumentation and techniques, covering:

* Fundamentals and method development, selected applications, and
speciation analysis

* Applications of atomic absorption spectrometry, inductively
coupled plasma atomic emission spectrometry, and inductively
coupled plasma mass spectrometry

* Applications to foods of animal origin and applications to
foods of vegetable origin

* Foreseeable developments of instrumental spectrometric
techniques that can be exploited to better protect consumers'
health, with a full account of the most promising trends in
spectrometric instrumentation and ancillary apparatuses

* Applicable laws and regulations at the national and
international levels

This is a core reference for scientists in food laboratories in
the public andprivate sectors and academia, as well as members of
regulatory bodies that deal with food safety.

Autor

Sergio Caroli, PHD, is a Research Director at the Department of Foodand Animal Safety, Istituto Superiore di Sanità (National Institute of Health), Rome, and Honorary Professor at the Eötvös Loránd University of Budapest.

Inhalt

Preface.

Contributors.

SECTION 1: FUNDAMENTALS AND METHOD DEVELOPMENT.

1. Improvement in Pretreatment and Analysis with Spectrometric
Methods: A Typical Application to Routine Analysis.(K. Boutakhrit,
F. Bolle, J.M. Degroodt, and L. Goeyens)

2. Solubilization: Trends of Development in Analytical Atomic
Spectrometry for Elemental Food Analysis. (Henryk Matusiewicz)

3. Chemical Elements in Food and the Role of Atomic and Mass
Spectrometry. Advantages and Drawbacks of the Determination of
Selected Trace Elements in Foodstuffs by Atomic Absorption
Spectrometry. (Lars Jorhem and Joakim Engman)

4. High-Resolution Continuum Source AAs and its Application to
Food Analysis. (Bernhard Welz, Daniel L. G. Borges, and Uwe
Heitmann)

5. Determining the Geographical Origin of Foods: Considerations
when Designing Experimental Protocols and Choosing Analytical
Approaches. (John Lewis and Simon Hird)

6. Methods Validation for Food Analysis: Concepts and Use of
Statistical Techniques. (Joris Van Loco)

7. Demonstration of Measurement Capabilities by Means of
Interlaboratory Comparison Schemes for Trace Element Analysis in
Food. (Yetunde Aregbe, Piotr Robouch, and Thomas Prohaska)

SECTION 2: SELECTED APPLICATIONS.

8. Applications of Inductively Coupled Plasma Mass Spectrometry
to Trace Element research and Control. (Francesco Cubadda)

9. Danish Monitoring System for Foods 1998-2003. Content of As,
Cd, Hg, Ni, Pb, and Se and Dietary Inake by Children and Adults.
(Erik H. Larsen, Inge Rokkjar, and Tue Christensen)

10. Trace Elements in the Total Diet Typical of Northern Italy.
(M. Bettinelli, S. Spezia, A. Gatti, A. Ronchi, C. Minoia, C.
Roggi, and G. Turconi)

11. Car Catalytic Converters and the Contamination of Food by
Platinum-Group Elements. (Chiara Frazzoli, Roberta Cammarone, and
Sergio Caroli)

12. Arsenic and Other Potentially Toxic Trace Elements in
Rice. (Chiara Frazzoli, Marilena D'Amato, Sergio Caroli, and Gyula
Zaray)

13. Total Analysis and Distribution of Trace Elements in Human,
Cow, and Formula Milk. (Rafael R. de la Flor St. Remy, Maria Luisa
Fernandez Sanchez, and Alfredo Sanz-Medel)

14. Use of Spectrochemical Methods for the Determination of
Metals in Fish and Other Seafood in Louisiana. (Joseph Sneddon)

15. Essential and Potentially Toxic Chemical Elements in
Beverages.

(Patricia Smichowksi and Daniel A. Batistoni)

SECTION 3: SPECIATION ANALYSIS.

16. Species-Specific Determination of Metal(loid)-containing
Food Additive sand Contaminants by Chromatography with ICP-MS
Detection. (A. Polatajko, B. Bouyssiere, and J.Szpunar)

17. Elemental Speciation in Human Milk and Substitute Food for
Newborns. (bernahrd Michalke, Maria Luisa Fernancez Sanchez, and
Alfredo Sanz-Medel)

18. Measurement of Total Arsenic and Arsenic Species in
Seafood By Q ICP-MS. (William A. Maher, Jason Kiry, and Frank
Krikowa)

19. Sample Preparation Prior to As- and Se-Speciation. (Mihaly
Dernovics and Peter Fodor)

20. Measurement of Total Se and Se Species in Seafood by
Quadrupole Inductively Coupled Plasma Mass Spectrometry,
Electrothermal Atomization Atomic Absorption Spectrometry, and
High-Performance Liquid Chromatography Inductively Coupled Plasma
Mass Spectrometry. (William A. Maher and Frank Kirkowa)

21. Application of ICP-MS for the Evaluation of Se Species in
Food Related Products and in Dietary Supplements. (Katarzyna
Wrobel, Kaximierz Wrobel, and Joseph A. Caruso)

22. Determination of Hg Species in Seafood. (Petra Krystek
and Rob Ritsema)

Author Index.

Subject Index.

Produkt-Details

• Erscheint lt. Verlag: 28.6.2008
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie ► Analytische Chemie
• Themenwelt: Naturwissenschaften ► Physik / Astronomie ► Atom- / Kern- / Molekularphysik
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Analytical Chemistry • Analytische Chemie • Chemie • Chemistry • Food Science & Technology • Lebensmittelforschung u. -technologie • Massenspektrometrie • Massenspektroskopie • Mass Spectrometry
• ISBN-10: 0-470-14099-2 / 0470140992
• ISBN-13: 978-0-470-14099-4 / 9780470140994