Application of Chromatography in Food Safety Analysis

Author: Wang Xuqing Wu Yongning
Publisher:
Publish Date: 2005-02-01
Features: This book is part of the "Chromatography Technology Series" and focuses on introducing chromatography technology knowledge related to food safety. Given the complex matrix of food samples, a chapter titled "Sample Preparation Techniques" is dedicated to introducing the fundamental knowledge of various extraction, purification, and derivatization techniques. Subsequently, each chapter discusses the analysis methods for various organic pollutants, food additives, and functional components of health foods, briefly outlining their toxicological significance, physicochemical properties, food contamination overview, limit requirements, and the biological significance of functional factors in health foods. To balance scientific rigor and practicality, each chapter provides typical examples of determination methods for various target compounds. This book is suitable for chromatography technology researchers and food safety chemical analysis personnel.
Table of Contents
Chapter 1 Introduction
1.1 General Trends in Food Safety
1.2 International Trends in Food Safety Chemical Analysis
1.3 Food Composition and Inspection Methods in China
1.4 The Role and Prospects of Chromatography Technology in Food Safety Analysis
1.5 Characteristics and Classification of Chromatography Technology
1.6 The Position of Chromatography Technology in Food Safety Analysis
1.7 Prospects
References
Chapter 2 Sample Preparation Techniques
2.1 Overview
2.2 Traditional Sample Preparation Techniques
2.3 Gel Permeation Chromatography
2.4 Solid-Phase Extraction
2.5 Supercritical Fluid Extraction
2.6 Microwave-Assisted Extraction
2.7 Accelerated Solvent Extraction
2.8 Membrane Extraction
2.9 Matrix Solid-Phase Dispersion
2.10 Immunoaffinity Chromatography
2.11 Chemical Derivatization Techniques
References
Chapter 3 Pesticide Residues
3.1 Overview
3.2 Pesticide and Pesticide Residue Definitions
3.3 Classification
3.4 Pesticide Residue Analysis as an Important Means of Monitoring Food Safety
3.5 Pesticide Residue Analysis Methods
3.6 Application Examples
References
Chapter 4 Dinitrophenol and Polychlorinated Biphenyls
4.1 Advances in Analysis Methods
4.2 Sample Preparation
4.3 Selection of Chromatographic Conditions
4.4 Application Examples
References
Chapter 5 Veterinary Drug Residues
5.1 Veterinary Drugs and Residues
5.2 Advances in Analytical Methods
5.3 Analysis of Antibiotic Drug Residues
5.4 Analysis of Sulfonamide Drug Residues
5.5 Analysis of Hormone Drug Residues
5.6 Analysis of β?-Adrenergic Agonist Residues
5.7 Application Examples
References
Chapter 6 Mycotoxins
6.1 Overview
6.2 Chromatographic Analysis Methods for Mycotoxins
6.3 Extraction and Purification Techniques for Mycotoxin Analysis
6.4 Application Examples
References
Chapter 7 N-Nitroso Compounds
7.1 Overview
7.2 Chemiluminescence Detector for Specific N-Nitroso Compound Analysis
7.3 Volatile Nitrosamine Detection Techniques
7.4 Application Examples
References
Chapter 8 Polycyclic Aromatic Hydrocarbons
8.1 Overview
8.2 Analysis Methods
8.3 Application Examples
References
Chapter 9 Acrylamide
9.1 Analytical Advances
9.2 Sample Preparation
9.3 Chromatographic Separation Conditions
9.4 Application Examples
References
Chapter 10 Chloral Hydrate
10.1 Analytical Advances
10.2 Sample Preparation
10.3 Chromatographic Separation Conditions
10.4 Application Examples
References
Chapter 11 Food Additives
11.1 Overview
11.2 Chromatographic Analysis of Food Additives
11.3 Application Examples
References
Chapter 12 Functional Components in Health Foods
12.1 Overview
12.2 Advances in Inspection Methods for Functional Components
12.3 Selection of Sample Preparation Methods
12.4 Selection of Chromatographic Conditions
12.5 Application Examples
References
Symbol Table
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