Analytical methods for food components

Non-desirable biochemical compounds such as environmental contaminants, microbial and plant toxins and veterinary drugs are also present with their presence posing a danger to human health. In analytical food chemistry, the isolation, identification, and quantification of both desirable and undesirable compounds continue to pose immense challenges to food analysts. Methods and tests used to isolate, identify, and quantify must be precise, accurate, be increasing sensitive to satisfy the rigors of investigative and applicable science, have minimal interfering factors, use minimal hazardous chemicals, and produce minimal/no hazardous wastes. Many of the traditional analytical biochemical tests such as Kjeldahl digestion for protein determination are still regarded as the gold standard and is still used in many laboratories. Technology is moving chemical analysis toward the use of more sophisticated instruments (either individually or in tandem) as both instrumental specificity and sensitivity are continually being “pushed” to new limits. 
  • Solvent Extraction
  • Gas Chromatography (GC)
  • High Performance Liquid Chromatography (HPLC)
  • Mass Spectroscopy (MS)

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