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Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of post harvest processing indicate that food chemical safety is not fully guaranteed. This book aims to cover the major developments and applications in this field.
List of contents
List of contributors xi
Preface xiii
Section I CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY 1
1 Recent developments in gas chromatography-mass spectrometry for the detection of food chemical hazards 3
Renbang Zhao 3
1.1 The combination of gas chromatography and mass spectrometry 3
1.1.1 Introduction 3
1.1.2 Basic gas chromatography 4
1.1.3 Typical mass analyzers and MS detectors in GC-MS 5
1.1.4 New development in GC-MS and sample preparation 6
1.2 Analysis of pesticide residues in foods 8
1.2.1 Sample preparation 8
1.2.2 Development of GC-MS methods for the determination of pesticides in foods 12
1.3 Analysis of contaminants formed during food processing 18
1.3.1 Acrylamide 18
1.3.2 Heterocyclic amines 20
1.3.3 Furan 22
1.3.4 Polycyclic aromatic hydrocarbons (PAHs) 25
1.3.5 Tetramine 27
1.3.6 Chloropropanols 27
1.4 Analysis of environmental contaminants 30
1.4.1 Organometallic compounds 30
1.4.2 Polychlorinated biphenyls 31
1.4.3 Monocyclic aromatic hydrocarbons 34
1.5 Analysis of contaminants from packaging materials 35
1.6 Nitrite 39
Summary 40
Abbreviations 40
References 41
2 Recent developments in liquid chromatography-mass spectrometry for the detection of food chemical hazards 53
Hongyan Zhang and Jinxing He 53
2.1 Introduction to food safety detection by liquid chromatography-mass spectrometry 53
2.2 Principles and current technology of LC-MS 55
2.2.1 Extraction and/or purification of specific analytes in food samples 55
2.2.2 Typical LC conditions for LC-MS analysis 56
2.2.3 Mass spectrometry 57
2.2.4 Interface technology 58
2.2.5 Method validation and matrix effects 59
2.3 Applications of LC-MS in food safety detection 60
2.3.1 Applications of LC-MS in the analysis of veterinary drugs and growth-promoting agents 60
2.3.2 Applications of LC-MS in the analysis of pesticide residue in foods 79
2.3.3 Applications of LC-MS in the analysis of biotoxins in foods 84
2.4 Conclusion 87
Abbreviations 87
References 89
Section II IMMUNOASSAYS 103
3 State of the art immunoassay developments and application to food chemical hazards 105
Xianghong Wang 105
3.1 Development and use of immunoassay to monitor food chemical hazards 105
3.1.1 Chemical hazards in foods 105
3.1.2 Development of immunoassay in the detection of food chemical hazards 107
3.2 Design and synthesis of haptens 108
3.3 Antibody production 112
3.3.1 Elementary knowledge of antibodies 112
3.3.2 Antibody classification 113
3.4 Immunoassay formats 115
3.4.1 Antigen-antibody reaction 115
3.4.2 Immunoassay classification 120
3.5 Sample preparation from various matrices 126
3.6 Conclusion 127
References 128
4 Molecularly imprinted polymers (MIPs) - an emerging technique for chemical hazard determination 137
Qiliang Deng and Shuo Wang 137
4.1 Introduction 137
4.2 Preparation of molecularly imprinted polymers 138
4.2.1 Template molecule 140
4.2.2 Functional monomer 140
4.2.3 Cross-linker monomer 141
4.2.4 Solvents 142
4.2.5 Initiator 143
4.2.6 Polymerization technique 143
4.3 Molecularly imprinted solid-phase extraction modes 145
4.3.1 Off-line mode 146
4.3.2 On-line mode 147
About the author
Professor Shuo Wang is President of Tianjin University of Science and Technology, Director of Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, and Cheung Kong Scholar. He is also the recipient of Chinese National Science Fund for Distinguished Young Scholars in 2012.
Summary
Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of post harvest processing indicate that food chemical safety is not fully guaranteed. This book aims to cover the major developments and applications in this field.
