Trace element analysis of food and diet

Title:

Personal Author:

Aras, Namik.K.

Series:

RSC food analysis monographs

Publication Information:

Cambridge. UK : Royal Society of Chemistry, 2006

ISBN:

9780854045761

Subject Term:

Trace elements

Trace elements in nutrition

Food -- Analysis

Added Author:

Ataman, O. Yavuz

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
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Trace element analysis has a key role to play in quality control of food and diet. This timely book introduces the subject in a practical way - from sampling and the techniques available for trace analysis, to procedures for specific elements and data analysis. Beginning with a brief introduction and discussion of statistical evaluation of data, the subsequent chapter looks at trace analysis in general, with its essentials and terminology. Another section introduces sampling and preparation of foodstuffs such as wheat, potato, vegetables and milk. This is followed by descriptions of the various spectrometric techniques (atomic absorption, atomic emission, atomic fluorescence) that are available. Plasma techniques for both optical emission and mass spectrometry are presented, as are nuclear activation analysis and X-ray methods. A comparison of the various analytical techniques is provided, and a separate chapter handles speciation analysis. Finally, procedures for determining essential and toxic elements such as arsenic, iron, selenium and zinc are suggested, using several recent references. Detailed explanations and a simple format will appeal to laboratory technicians and graduate students, as well as more experienced researchers. Comprehensive coverage, coupled with illustrations and a guide to relevant literature and manufacturers, will make Trace Element Analysis of Food and Diet a valuable source of information for anyone working on analysis of trace elements in food, diet or other biological or environmental samples - particularly food engineers, agricultural scientists and government testing agency employees.

Abbreviations	p. XV
Chapter 1 Introduction	p. 1
1.1 Importance of Trace Elements in Food	p. 1
1.1.1 Essential Trace Elements	p. 1
1.1.2 Classification of Trace Elements	p. 3
1.1.3 Discovery of Essential Trace Elements	p. 3
1.1.4 Functions of Trace Elements	p. 5
1.2 Trace Element Studies	p. 5
References	p. 6
Chapter 2 Statistical Evaluation of Data	p. 8
2.1 Introduction	p. 8
2.2 Analytical Errors	p. 8
2.2.1 Accuracy and Precision	p. 8
2.2.2 Determinate and Indeterminate Errors	p. 9
2.2.3 Significant Figures	p. 9
2.3 Mean, Median, Mode, Range and Mean Deviation	p. 10
2.3.1 Mean	p. 11
2.3.2 Median	p. 11
2.3.3 Mode	p. 11
2.3.4 Range	p. 11
2.3.5 Mean Deviation	p. 11
2.4 Normal Distribution of Random Variables: Gaussian Distribution	p. 12
2.4.1 Log-Normal Distribution	p. 13
2.4.2 Standard Deviation	p. 14
2.5 Confidence Limit, Confidence Interval and Confidence Level	p. 15
2.6 Student's t Distribution: Confidence Limit for Small Number of Measurements	p. 16
2.7 Testing for Statistical Hypothesis	p. 17
2.7.1 Comparison of Experimental Means with True Value or with Each Other: Student's t Test	p. 17
2.7.2 Comparison of Two Experimental Standard Deviations: The F Test	p. 18
2.8 Rejection of Outliers	p. 19
2.8.1 Dixon's Q Criterion	p. 19
2.8.2 Student's t Criterion	p. 19
2.8.3 Gibbs's R Criterion	p. 19
2.9 Linear Regression Analysis	p. 22
2.9.1 Multiple Linear Regression	p. 25
2.10 Receptor Models	p. 26
2.10.1 Factor Analysis	p. 27
2.10.2 Chemical Mass Balance Method	p. 29
2.10.3 Enrichment Factors of the Elements	p. 30
References	p. 30
Chapter 3 Trace Analysis	p. 32
3.1 Scope of Trace Analysis	p. 32
3.2 Methodology, Terms and Definitions	p. 33
3.2.1 Sample, Analyte, Matrix and Blank	p. 33
3.2.2 Qualifications for a Trace Analysis Laboratory	p. 33
3.2.2.1 Water Purification	p. 35
3.2.3 Precision, Accuracy and Traceability	p. 39
3.2.4 Calibration	p. 40
3.2.5 Analytical Figures of Merit	p. 41
3.2.5.1 Detection Limit and Limit of Quantitation	p. 41
3.2.5.2 Analytical Range	p. 42
3.2.5.3 Sensitivity	p. 43
3.2.5.4 Signal to Noise Ratio	p. 44
3.2.5.5 Relations between Precision, Sensitivity, DL and S/N	p. 44
3.2.6 Selectivity and Interference	p. 45
3.2.7 Legal Importance of Results, Traceability and Other Related Concepts	p. 49
References	p. 51
Further Reading	p. 52
Chapter 4 Sampling and Sample Pre-treatment	p. 53
4.1 General Guidelines in Collection and Preparation of Staple Foods and Diets	p. 53
4.2 Sampling of Major Staple Foods	p. 54
4.2.1 Wheat	p. 54
4.2.2 Wheat Flour	p. 55
4.2.3 Bread	p. 55
4.2.4 Pasta	p. 56
4.2.5 Rice	p. 56
4.2.6 Potato	p. 56
4.2.7 Meat	p. 57
4.2.8 Vegetables and Fruits	p. 58
4.2.9 Milk	p. 58
4.2.10 Fresh Eggs	p. 59
4.2.11 Other Staple Foods	p. 59
4.3 Collection of Diet Samples	p. 59
4.3.1 Collection and Preparation of Foods for Composition of Representative Mixed Total Daily Diets, Market Basket Method	p. 60
4.3.2 Collection of Food Samples	p. 62
4.3.3 Duplicate Portion Technique	p. 62
4.3.4 Homogenization and Freeze Drying	p. 62
4.4 Sample Dissolution and Decomposition	p. 63
4.4.1 Dry Ashing Techniques	p. 66
4.4.2 Wet Ashing Techniques	p. 66
4.4.2.1 Open Wet Digestion	p. 69
4.4.2.2 Closed Wet Digestion	p. 70
References	p. 73
Further Reading	p. 74
Chapter 5 Spectrochemistry for Trace Analysis	p. 75
5.1 Fundamentals, Definitions and Terms	p. 75
5.2 Atomic and Molecular Spectrometry	p. 84
5.2.1 Molecular Spectrometry	p. 85
5.2.2 Luminescence Spectrometry	p. 86
5.2.3 Atomic Spectrometry	p. 86
5.3 Instrumentation	p. 86
5.3.1 Basic Components for Spectrometric Instrumentation	p. 87
5.3.1.1 Some Important Optical Units	p. 87
5.3.1.2 Wavelength Selectors	p. 89
5.3.1.3 Sources	p. 98
5.3.1.4 Detectors	p. 101
Further Reading	p. 104
Chapter 6 Atomic Absorption Spectrometry	p. 105
6.1 Introduction, History and Principles	p. 105
6.2 Instrumentation	p. 107
6.2.1 Sources	p. 107
6.2.2 Monochromators	p. 109
6.2.3 Atomizers	p. 109
6.2.3.1 Flame Atomizers	p. 109
6.2.3.2 Furnace Atomizers	p. 111
6.2.3.3 Cold Vapour Atomic Absorption Spectrometry (CVAAS)	p. 116
6.2.3.4 Hydride Generation Atomic Absorption Spectrometry	p. 117
6.2.3.5 Atom Traps for Flame Atomizers	p. 118
6.3 Interferences	p. 119
6.3.1 Non-spectral Interferences	p. 120
6.3.2 Spectral Interferences	p. 122
6.4 Analysis of Solid Samples	p. 130
6.5 A General Evaluation and Capabilities of AAS Systems	p. 131
References	p. 134
Further Reading	p. 135
Chapter 7 Atomic Emission and Mass Spectrometry using Plasma Techniques	p. 136
7.1 Introduction, History and Principles	p. 136
7.2 Optical Emission Spectrometry	p. 138
7.2.1 Optical Emission Spectrometry with Classical Sources	p. 138
7.2.2 Optical Emission Spectrometry with Plasma Sources	p. 140
7.2.2.1 Power Supplies for RF Generation	p. 142
7.2.2.2 Sample Introduction Systems	p. 143
7.2.2.3 Detection Systems and Measurement Modes in ICP-OES	p. 146
7.2.2.4 Interferences	p. 148
7.3 Inductively Coupled Plasma-Mass Spectrometry	p. 150
7.3.1 Instrumentation	p. 152
7.3.1.1 Mass Analyzers	p. 152
7.3.1.2 Detectors	p. 154
7.3.2 Interferences	p. 155
7.3.2.1 Spectral Interferences	p. 155
7.3.2.2 Non-spectral Interferences	p. 157
7.3.2.3 Approaches for Elimination of Interferences	p. 158
7.3.3 Isotope Dilution ICP-MS	p. 160
7.3.4 Instruments and Applications	p. 162
References	p. 163
Further Readings	p. 163
Chapter 8 Atomic Fluorescence Spectrometry	p. 164
8.1 Introduction, History and Principles	p. 164
8.2 Instrumentation	p. 167
8.2.1 Excitation Sources	p. 168
8.2.2 Atomizers	p. 168
8.3 Interferences	p. 170
8.4 Instrumentation and Applications	p. 170
References	p. 171
Further Reading	p. 171
Chapter 9 Nuclear Activation Analysis	p. 172
9.1 Introduction	p. 172
9.2 Basic Principles	p. 172
9.2.1 Radioactive Decay	p. 173
9.2.2 Half-Life	p. 173
9.2.3 Irradiation with Neutrons and Charged Particles	p. 174
9.3 Neutron Activation Analysis	p. 176
9.3.1 Cross Section	p. 177
9.3.2 Neutron Sources	p. 177
9.3.2.1 Laboratory Neutron Sources	p. 177
9.3.2.2 Research Reactors	p. 178
9.3.3 Preparation of Samples for Irradiation	p. 178
9.3.4 Short Irradiation	p. 179
9.3.5 Intermediate and Long-Lived Isotopes, Long Irradiation	p. 180
9.3.6 Calculation of Activity Produced after Neutron Irradiation	p. 181
9.3.7 Measurement of Gamma Rays	p. 184
9.3.7.1 Interaction of Gamma Rays with Matter	p. 184
9.4 Other Nuclear Techniques	p. 188
9.5 Determination of Trace Elements in Total Diet by Neutron Activation Analysis	p. 189
9.6 Present Status of Activation Analysis by Comparison with Other Analytical Techniques	p. 189
References	p. 191
Chapter 10 X-Ray Methods	p. 192
10.1 Introduction	p. 192
10.2 Basic Principles	p. 193
10.3 X-Ray Fluorescence Spectrometry	p. 194
10.3.1 Production of X-Rays	p. 195
10.3.2 Wavelength Dispersive X-Ray Fluorescence Spectrometry	p. 197
10.3.3 Energy Dispersive X-Ray Fluorescence	p. 198
10.3.4 Total Reflection X-Ray Fluorescence Spectrometry	p. 199
10.4 Particle-Induced X-Ray Emission Spectrometry	p. 201
10.5 Quantitative Determination in XRF Methods	p. 202
References	p. 204
Chapter 11 Speciation Analysis	p. 205
11.1 Importance of Speciation Analysis and Related Terms	p. 205
11.2 Chromatography and Electrophoresis	p. 207
11.2.1 Common Laws and Properties for Chromatography and Electrophoresis	p. 211
11.2.2 Instruments for Chromatography and Electrophoresis	p. 215
11.2.2.1 Columns	p. 215
11.2.2.2 Detectors	p. 216
11.3 Typical Instruments	p. 219
References	p. 221
Further Reading	p. 221
Chapter 12 Comparison of Analytical Techniques	p. 222
12.1 General Approaches for Selecting a Technique	p. 222
12.2 Criteria for Selecting an Analytical Technique	p. 222
12.2.1 Considerations for Sample Preparation	p. 223
12.2.2 Sensitivity	p. 224
12.2.3 Speed	p. 225
12.2.4 Ease of Use	p. 226
12.2.5 Cost of Instrumentation and Analysis	p. 228
12.3 Evaluation of Individual Analytical Techniques	p. 232
Chapter 13 Essentiality and Toxicity of Some Trace Elements and Their Determination	p. 233
13.1 Introduction	p. 233
13.2 Essential and Probably Essential Trace Elements	p. 233
13.2.1 Boron	p. 233
13.2.2 Chromium	p. 237
13.2.3 Cobalt	p. 237
13.2.4 Copper	p. 238
13.2.5 Iodine	p. 239
13.2.6 Iron	p. 239
13.2.7 Manganese	p. 240
13.2.8 Molybdenum	p. 240
13.2.9 Nickel	p. 241
13.2.10 Selenium	p. 242
13.2.11 Silicon	p. 244
13.2.12 Tin	p. 245
13.2.13 Vanadium	p. 245
13.2.14 Zinc	p. 246
13.3 Potentially Toxic Elements: Some Possibly with Essential Function	p. 248
13.3.1 Arsenic	p. 248
13.3.2 Fluorine	p. 249
13.3.3 Cadmium	p. 250
13.3.4 Lead	p. 252
13.2.5 Mercury	p. 252
13.3.6 Aluminium	p. 253
13.4 Literature on Determination of Trace Elements in Food Samples	p. 254
References	p. 304
Subject Index	p. 336

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