laboratory manual

laborator analysis

1. Food Analysis
Third Edition

2. FOOD SCIENCE TEXT SERIES
The Food Science Text Series provides faculty with the leading teaching tools. The
Editorial Board
has outlined the most appropriate and complete content for each food
science course
in a typical food science program, and has identified textbooks of the
highest quality, written by
leading food science educators.
EDITORIAL
BOARD
Series Editor
Dennis R. Heldman, Professor of Food Engineenug, Department of Food Science and
Director of Cooperative Research & Development Program, Center for Advanced Food
Technology, Rutgers, The State University of New Jersey.
Board Members
Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University
of Wisconsin.
Hildegarde Heymann, Professor of Sensory Science, Department of Food Science &
Technology, University of California-Davis.
Joseph H. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative
and t:nvironmental Toxicology, and Chair, Food Science Department, Cornell
University.
James M. Jay, Professor Emeritus, Department of Nutrition and Food Science, Wayne Stale'
University and Adjunct Professor, Univer~ty of Nevada-La~ Vegas.
Kenneth Lee, Professor and Chair. Department of Food Science and Tt:chnology, Thl' Ohio
StOlte University.
Norman G. Marriott, Emeritus Professor & Extension Food Scientist, Department of Food
Scit:mcc and Techno )gy, Virginia Polytechnic and Statt' University
Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California
Polytechnic and State Unive~ity-San Luis Obispo.
S. Suzanne Nielsen, Professor '1f food Science, Department of Food Science, Purdue
University.
J. Antonio Torres, Associate Professor of Food Science, Department of Food Scimcc and
Technology, Oregon State University.
Titles
Elementary Food Science, Fourth Edition, Ernest R. Vieira (1996)
Essentials of Food Sanitation, Nonnan G. Marriott (1997)
Essentials of food Science, Second Edition, Vickie A. Vaclavik and Elizabeth W Christian
(2003)
Food Analysis, Third Edition, 5. Suzanne NidsC'n (2003)
Food Analysis Laboratory Manual, S. Suzanne Nielsen (2003)
Food Science, Fifth Edition, Norman N. Potter and Joseph H. Hotchki:;s (1995)
Fundamentals of food Process Engineering. Se-cond Edition, Romeo T. Toledo (1990)
Introduction to Food Process Engineering, P. G. Smith (2003)
Modem Food Microbiology, Sixth Edition, james M. Jay (2000)
Principles of Food Chemistry, Third Edition, John M. deMan (1YY9)
Principles of Food Processing, Dennis R. Heldman and Richard W. Hartel (1997)
Principles of Food Sanitation, Fourth Edition, Norman G. Marriott (1999}
Sensory Evaluation of Food: Principles and Practices, Harry T. Lawless and Hildegarde
Heymann (1998)

3. Food Analysis
Third Edition
edited by
5. Suzanne Nielsen
Purdue University
West Lafayette, Indiana
KLUWER ACADEMIC/PLENUM PUBLISHERS
New York • Boston • Dordrecht • London • Moscow

4. ISBN. 0-30~>-474Y5-il
Library of Congress Cataloging-in-Publication Data
Food an<~ly~is/edited by S. Suzannt> l\"ielscn.-3rd ed.
p. em.
Includes bibliographical referenct>s and index.
ISBN 0-306-47495-6
L Fo(>d-An;:~\p;is. !. Niel:<1.'n, S. Su:r.~nnl:'.
TX545 .F54 2003
664'.07-dc21
20021140664
------------
J"~2D():I Klmver i\cndt•mic I Plenum Publi~her~. Nt•w York
2J3 Sprin~ Slrt't'l, Nt'w Ynrk, Nt•w York 11l013
http:// www.wk,lp.com
[() 9 8 7 h 5 4 ~ 2
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No part ot this book mav bl· reprodl.Ked, ~toned in a rt'trievJI svstem, or tran~mitted in a1w form M
by any mc,1ns, electrvni~, mechanic,! I. photocupying, microfilming, renwd1ng, or oth.--rwi~e: wtth\JUt
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Pt•nnissi(>n~ for buub publi~;hed in the United StMe~ of Am1'rica: pnmi~~il>ll~~wlmp.cm>l
Printed in the United State~ of America

5. Contents
Contributing Auii!Vrs vii
Preface and Ack!ww/edgments IX
List of Abbreviation~ xi
Part I. General Information
1. Introduction tu Food Analysis 3
5. Suza11nc Nit'lsen
2. United States Government Regulations and
International Standards Related to Food
1\mlysis 15
5. SUZII/11/C Nielsen
:1. Nutrition Labl'iinp; 35
S. Suzanne Niclsctt and Uoyd E. Metzger
4. Evaluation nf Analytical Dota 51
f. Scot/ Smith
5. Sampling and Sample Prep;uation 65
A11drew Proclor und fmn-Fmtl(ois
Meul/enl'f
Part II. Compositional Analysis of Foods
6. Moisture and Total Solids Analysis Hl
Robert L. Bradley, Jr.
7. Ash Analysis 103
Le11iel H. Harbcrs and S. Suzanne Nielsm
K Crude Fat Analysis 113
David B. Min and Jeff M. Boff
9. Protein Analysis 131
Sam K. C. Chang
10. Carbohydrate Analysis 143
fames N. BeMiller
11. Vitamin Analysis 175
Ronald R. Eitenmiller and
W. 0. Landen, Jr.
12. Mineral Analysis 189
Charles E. Carpenter rmd
Delay G. Hendricks
Part Ill. Chemical Properties and
Characteristics of Foods
13.
pH and Titratable Acidity 207
George D. Sadler arui Patricia A. Murp!Jy
14. Fat Characterization 227
Oscar A. Pike
, 15. Protein Separation and Charactt'rization
Procedures 247
Denise M. Smitli
16. Application of Enzymes in Food
Analysis 269
Joseph R. Powers
17. Immunoassays 2H7
Pder Spoms
18. Agricultural Biotechnology (CMO)
Methods of Analysis 301
Annl' R. Bridges, Kimberly M. Magin. and
]ames W Stave
19. Analysis of Pesticide, Mycotoxin, and
Drug Residues in Foods 315
William D. Marshall
20. Analysis for Extraneous Matter 341
fohn R. Pedersen
21. Determination of Oxygen Demand 351
Yong D. Hang
v

6. vi
Part IV. Spectroscopy
22. Basic Principles of Spectroscopy 359
Michael H. Penner
23. Ultraviolet, Visible, and Fluorescence
Spectroscopy 371
Michael H. Penner
24. Infrared Spectroscopy 387
Randy L. Wehling
25. Atomic Absorption and Emission
Spectroscopy 401
Dennis D. Miller and Michael A. Rutzke
26. Mass Spectrometry 423
f. Scott Smith and Rohan A. Thakur
Part V. Chromatography
27. Basic Principles of Chromatography 437
Mary Ann Rounds and S. Suzanne Nielsen
Contents
28. High Performance Liquid Chromatography 461
Mary Ann Rounds and ]esse F. Gregory, III
29. Gas Chromatography 479
Gary A. Reineccius
"'l Part VI. Physical Properties of Foods
· 30. Rheological Principles for Food Analysis 503
Christopher R. Daubert and E. Allen Foegeding
31-. Thermal Analysis 517
Timothy W. Schenz
32. Color Analysis 529
F. Jack Francis
Index 543

7. Contributing Authors
James N. BeMiller
Department of Food Science
Purdue University
West Lafayette,
Indiana 47907-1160
Jeff M. Boff
Department of Food Science and Technology
The Ohio State University
Columbus, Ohio 43210
Robert L. Bradley, Jr. (retired)
Formerly, Department of Food Science
University of Wisconsin
Madison, Wisconsin 53706
Anne R. Bridges
Medallion Laboratories
General Mills
Minneapolis, Minnesota 55427
Chacles E. Carpenter
Department of Nutrition and Food Sciences
Utah State University
Logan, Utah 84322-8700
Sam K. C. Chang
Departml.!nt of Cereal and Food Science~>
North Dakota State University
Fargo, North Dakota 58105
Christopher R. Daubert
Department of Food Science
North Carolina State University
Raleigh, North Carolina 27695-7624
Ronald R. Eitenmiller
Department of Food Science
University of Georgia
Athens, Georgia 30602
E. Allen Foegeding
Department of Food Science
North Carolina State University
Raleigh, North Carolina 27695-7624
F. Jack Francis (retired)
Formerly,
Department of Food
Science
University of Massachusetts
Amherst, Massachusetts 01003
Jesse F. Gregory, III
Department of Food Science and Human Nutrition
University of Florida
Gainesville, Florida 32611-0370
YongD.Hang
Department of Food Science and Technology
Cornell University
Geneva, New York 14456
Leniel H. Harbers (retired)
Formerly, Department of Animal Sciences and
Industry
Kansas State University
Manhattan, Kansas 66506-1600
Deloy G. Hendricks
Department of Nutrition and Fond Sciences
Utah State University
Lo~an, Utah 84322-~70(}
W. 0. Landen, Jr.
Department of Food Science
University of Georgia
Athens, Georgia 30601
Kimberly M. Magin
Monsanto Co.
St. Louis, Missouri 63198
William D. Marshall
Department of Food Science and Agricultural
Chemistry
MacDonald Campus of McGill University
St.-Anne-de-Bellevue, Quebec H9X 3V9
Canada
Lloyd E. Metzger
Department of Food Science and Nutrition
University of Minnesota
St. Paul_ Minnesota 55108-6099
Jean-Fran.;ois Meullenet
Department of Food Science
University of Arkansas
Fayetteville, Arkansas 72703
vii

8. viii
Dennis D. Miller
Department of Food Science
Cornell University
Ithaca, New York 14853-7201
David B. Min
Department of Food Science and Technology
The Ohio State University
Columbus, Ohio 43210
Patricia A. Murphy
Department of Food Science and Human Nutrition
Iowa State University
Ames, Iowa 50011
S. Suzanne Nielsen
Department of Food Science
Purdue University
West Lafayette, Indiana 47907-1160
John R. Pedersen (retired)
Formerly,
Department of Grain
Science and Industry
Kansas State University
Manhattan, Kansas 66506-2201
Michael H. Penner
Department of Food Science and Technology
Oregon State University
Corvallis,
Oregon 97331-6602
Oscar A.
Pike
Department of Nutrition, Dietetics, and Food Science
Brigham Young University
Provo, Utah 84602
Joseph R. Powers
Department of Food Science and Human Nutrition
Washington State University
Pullman, Washington 99164-51R4
Andrew Proctor
Department of Food Science
University of Arkansas
Fayetteville, Arkansas 72703
Gary A. Reineccius
Department of Food Science and Nutrition
University of Minnesota
St. Paul, Minnesota 55108-6099
Mary Ann Rounds (deceased)
Department of Physics
Purdue University
West Lafayette,
Indiana
47907
Michael A. Rutzke
Contributing Authors
U.S. Plant, Soil, and Nutrition Laboratory
USDA/ARS
Cornell University
Ithaca, NY 14853
George D. Sadler
National Center for Food Safety and Technology
Illinois Institute of Technology
Summit-Argo, Illinois 60501
Timothy W. Schenz
Abbott Laboratories
Ross Products Division
Columbus, Ohio 43216
Denise M.
Smith
Department of Food Science and Toxicology
University of
Idaho
Moscow, [daho
R3844-2201
J. Scott Smith
Department of Animal Sciences and Industry
Kansas State University
Manhattan, Kansas 66506-1600
Peter Sporns
Department of Agriculture, Food & Nutritional
Science
University of Alberta
Edmonton, Alberta T6G2P5
Canada
James W. Stave
Strategic Diagnostics Inc.
Newark, Deleware 19713
Rohan A. Thakur
Finnigan Corporation: A Thermo Quest Company
San Jose, California 95134-1991
Randy L. Wehling
Department of Food Science and Technology
University of Nebraska
Lincoln,
Nebraska
68583-0919

336. figure