Chapter1.Introduction to Food Analysis 9 any method.such as s of sample,gathering a large tity of the material and sensitivity (see Table 1-2 and Char mixing and nrenaring to eity nackac ever,one also must consider how the variability of data ing the sample in small quantities,storing the sample from the method for a specific characteristic compares appropriately,and routinely analyzing the contro to differences detectable and acceptable to a consumer sample when test samples are analyzed.Whatever the and the variability of the specific characteristic inher standard reference materials used,these should match ent in pro sing of the food One must consider the closely the matrix of the samples to be analyzed by a nature of lected the specific method.AOACInternationalhas begun a peer ve th of th e,an pter 5 ing reference materials with must s lowed adequately.such that the results are repeatable,and comparable to data collected p 1.6 OFFICIAL METHODS ously for data to be valid ear ent to conduct the analysis must be standardized and appropriately The choice of method for a used.and the performance limitations of theequipment specific characteristic recognized the easier consideration for determining meth iled and muhlished mate ducts which tea to as iabusedasconthols reference materia a be ed in allow for comparability of results between different AT- tute of Sta laboratories that follow the same procedure.and for 1 from the center for Biological Resc ource evaluating results obtained using new or more rapid search,in Eun ope from the Institute for Refere procedures. Materials and measure nts (RMMD).and in Belgium from the Community Bureau of Reference (BCR) 1.6.1 AOAC International Numerous organizations offer check sample services that provide e test samples to evaluate the rel bility of a method (14).For example,the AACC has a check sam- e prepared es fit fo from the oa的 and precision under us The AACC then conditions) of the analytical results and com pares the subscribing lab This volunteer organization functions as follows: tory's data with those of other laboratories to inform 1.Methods of analysis from published literature the subscribing laboratory of its degree of accuracy are selected or new methods are developed by The AACC offers check samples such as flours and AOAC International volunteers. semolina,for the analysis of vitamins and minerals 2.Methods are collaboratively tested using multi- otal etary fiber,soluble and insol laboratory studies in volunteers'laboratories. near-infrared analyses, 3 Methods are and if acceptable,are Th mer can Oil Chemists'Society (AOCS ficia as o c 4. d in ine il/f meal various oil and fat con many countries participate in the progr m to check the culture.forensic science.and products affec accuracy of their work.their reagents and their lab oublic health and welfare oratory apparatus against the statistical norm derived 5.AOAC International publishes manuals,meth from the group data. ods compilations in specific areas of analysis Standard reference materials are important tools monographs,and the monthly magazine Inside Laboratory Management om outside organiza 6.AOAC International conducts training sample rnal to the laboratory can of interest to ana vtical scientists and lly selecting an appropriate type oratory personne
o Part I.General Informatio Methods validated and ado 1-3 ion of Co 12000 fficlal Method md in h。pporting table of Analysis al15) fully validated in a ollaborative study before being Chapter ted as an official first action method by AOAC ture liming materials Details of the validation program (e.g number of laboratories involved,samples per level nts of analyte,controls,control samples,and the review Drugs in feeds process)are given in the front matter of the AOAC international's Official Methods of Analysis.First action methods are subject to scr and general els in foods by othe and analys time per 10 industrial chemical residues inal s d in b and s methods sis (15)of AOACIn national.Sup lytical toxicology nts to the book are published yearly and contain methods and revisions to current methods.The Offi cal methods cial Methods of Analysis of AOAC International includes methods appropriate for a wide variety of products and other materials (Table 1-3).Thes e methods often are 20 Dr with regard to legal requiren 2 Th y th feed additives in animal tissues ollo Ser by the ey are gcnea SIS)of the Ur 25 of it: 26 Melt he ck foods for the ages and brewing materials e of undesirable residues or residue erages and concentrates Coffee and tea and its products 1.6.2 Other Endorsed Methods Dairy products The AACC publishes a set of approved labora Fish and other marine products tory methods al product e.g. baking qua ugn te stalenes s.and mixes Approved Me is(16) ith th OAC Int Nuts and nut products Appro hods of the able products,processed ed,critiqued,and updated (Table 1-4).They are SP mine e np seleaf format,contained in ring binders. 45 es anod Vit are provided annually. Food additives:Direct The AOCS publishes a set of official methods and 000 s:Indirec recommended practices, applicable mostly to fat and nfant formulas,baby foods,and enteral products analysis (e.g.,vegetable oils,glycerin, lecithin)(17 (Tab b pro /solids.added water)(Table 1-6).Staudard o the fxamination of water and wastercater (19 is published jointly by the American Public Health Standard Methods for the Examination of Dairy Prod- Association,American Water Works Association,and uets (18),published by the American Public Health the Water Environment Federation.Food Chemicals Association,includes methods for the chemical analy- Codex(20),published by the Food and Nutrition Board sis of milk and dairy products(e.g.,acidity,fat,lactose, of the National Research Council/National Academy
Chapter 1 Introduction to Food Analysis able of contents ot 2000 App 1-4 1-5 Table of Contents of 1998 Offlcial Methods Methods of the American Assoclation ot and Recommended Practices of the table Cereal Chemlsts(15) American Oll Chemists'Soclety (16) Chapter Title Section Title Acidity etable oil source materials eed ids and synthetic detergents al t ted and sulfated oils r sovents.and apparatus 5aalengdesgnoftsmethod ractices for testing industnal ois de fat 4402168328389024568856824881660289 a ory analysis apte 1-6 Methods In Standard Methods natlon of Dairy ins .0 nt tests fats.oas.and shortenings 05d Choride sat)tests Rice ionof smple Fat tests pasta,and noodle quaity 100 ss/texture Mure/s ical principles ogen tests nitizer 5170 of Science,contains methods for the analysis of cer- tain food additives.Some trade associations publish process control samples,finished products,competi standard methods for the analysis of their specific tors'samp s,and const mer complaint samples.Con products. try,and gove nent concern for fo quality det eot ana hara 1.7 SUMMARY To successfully base decisions on re Food scientists and technologists determine the chem- steps in the analysis:(1)select and prepare samples ical composition and physical characteristics of foods (2)perform the assay,and (3)calculate and interpret routinely as part of their quality management,product the results.The choice of analysis method is usually development,or research activities.For example,the based on the objective of the analysis,characteristics o types of samples analyzed in a quality management the method itself (e.g.specifi ity,accuracy,precisior program of a food company can include raw materials speed,cost of equipment,and training of personnel)
12 Part I.General Informatior and the food matrix involved.Validation of them y results ethodsee d for it 8.Peaon D.1973.Introduction-ome basrinple in Labe qua e tan offica methods used for 14 01 nutritional labeling.Endorsed methods for the chemi- CE.1994.Food Analysi have heen co piled and published Theory and Practice,3rd ed.Chapman Hall by AOAC International,AACC,AOCS,and certain 10 AO other nonprofit scientific organizations.These meth- ods allow for comparison of results between different 17-16.7 laboratories and for evaluation of new or more rapid procedures. 1.a tica chemistry 12.DeVries,J.W.,andSilvera,K.R.2001.AACCcollaborative 1.8 STUDY QUESTIONS :212 cat d 13.Ellis,C.,Hite,D.and van Egmond,H.1997.Develop ment of methods to test all food matri 2 You are cons method to me 14 .w assurance jaboratory 8-20 15. 3.In your work at a food .AACinel 16. AACC.2000.Approved Methods of Analusis.0th vd you what the term"AOAC"refers to,what AOAC Inter American Association of Cereal Chemists,St.Taul,MN national does,and what the Official Methods of Analysis is 4.fnwe of product listed below,identify a publica m Oil Chemists'Suci tion in which you can find standard methods of analysis 18.Wehr,I.M.,and Frank,J.F.(Eds.).2IX2. appropriate for the product 19. A.E and Eaton.A.D. 4nn wastewater(from food processing plant) of Sciences.1996.Food Chem 1.9 REFERENCES ngton,DC 1.Kirchner,E.M.1997.Fake fa o No 2.Flickinger,B.1997.Challenges and solutions in composi- 1.10 RELEVANT INTERNET ADDRESSES sganminiituoi.Fod&NutniioRe American Association of Cereal Chemists http: 4.Gould.WA 1993 Assurance for the Food Ame ety 5.Multon. usis and Control Methods for Am Foods and Agricultural Products.Vol.1. for Foods and Agricultural pr New Methods for Foods and Agricultural Products.Vol.2.Ana s and Agricultural Products.Toht http://www.access.gpo.gov/nara/cfr/ ey&s cfr-table-search.html 7 an,W.J.,and Watkins,B.A.1997 Codex Alimentarius Commission Analusis and Control Methods for Foods and Agricultura http://www.codexalimentarius.net/
Chapter1nduiFood Analysis 13 Food Chemicals Codex n.fda D://www nist.s ety&Applied Nutrition U.S.Department of Agriculture http://vm.cfsan.fda.gov/list.html http://www.usda.gov Current Good Manufacturing Practices Food Safety and Inspection Service ction http://www.gov/oa/haccp/