Food chemical hazard detection : development and application of new technologies

Cover......Page 1
Title Page......Page 5
Copyright......Page 6
Contents......Page 7
List of contributors......Page 13
Preface......Page 15
Section I Chromatography-tandem mass spectrometry......Page 17
1.1.1 Introduction......Page 19
1.1.2 Basic gas chromatography......Page 20
1.1.3 Typical mass analyzers and MS detectors in GC-MS......Page 21
1.1.4 New development in GC-MS and sample preparation......Page 22
1.2.1 Sample preparation......Page 24
1.2.2 Development of GC-MS methods for the determination of pesticides in foods......Page 28
1.3.1 Acrylamide......Page 34
1.3.2 Heterocyclic amines......Page 36
1.3.3 Furan......Page 38
1.3.4 Polycyclic aromatic hydrocarbons (PAHs)......Page 41
1.3.6 Chloropropanols......Page 43
1.4.1 Organometallic compounds......Page 46
1.4.2 Polychlorinated biphenyls......Page 47
1.4.3 Monocyclic aromatic hydrocarbons......Page 50
1.5 Analysis of contaminants from packaging materials......Page 51
1.6 Nitrite......Page 55
Abbreviations......Page 56
References......Page 57
2.1 Introduction to food safety detection by liquid chromatography-mass spectrometry......Page 69
2.2.1 Extraction and/or purification of specific analytes in food samples......Page 71
2.2.2 Typical LC conditions for LC-MS analysis......Page 72
2.2.3 Mass spectrometry......Page 73
2.2.4 Interface technology......Page 74
2.2.5 Method validation and matrix effects......Page 75
2.3.1 Applications of LC-MS in the analysis of veterinary drugs and growth-promoting agents......Page 76
2.3.2 Applications of LC-MS in the analysis of pesticide residue in foods......Page 95
2.3.3 Applications of LC-MS in the analysis of biotoxins in foods......Page 100
Abbreviations......Page 103
References......Page 105
Section II Immunoassays......Page 119
3.1.1 Chemical hazards in foods......Page 121
3.1.2 Development of immunoassay in the detection of food chemical hazards......Page 123
3.2 Design and synthesis of haptens......Page 124
3.3.1 Elementary knowledge of antibodies......Page 128
3.3.2 Antibody classification......Page 129
3.4.1 Antigen-antibody reaction......Page 131
3.4.2 Immunoassay classification......Page 136
3.5 Sample preparation from various matrices......Page 142
3.6 Conclusion......Page 143
References......Page 144
4.1 Introduction......Page 153
4.2 Preparation of molecularly imprinted polymers......Page 154
4.2.2 Functional monomer......Page 156
4.2.3 Cross-linker monomer......Page 157
4.2.4 Solvents......Page 158
4.2.6 Polymerization technique......Page 159
4.3 Molecularly imprinted solid-phase extraction modes......Page 161
4.3.1 Off-line mode......Page 162
4.3.2 On-line mode......Page 163
4.4.1 Determination of drug residues......Page 164
4.4.2 Determination of pesticides......Page 171
4.4.3 Determination of herbicides......Page 172
4.4.4 Determination of additives......Page 174
4.5 Conclusion and outlook......Page 177
References......Page 178
Section III Biophotonics......Page 189
5.1 A brief introduction to infrared spectroscopy and its application in the food industry......Page 191
5.2 Application of IR spectroscopy to detect chemical adulterants in foods......Page 193
5.3 Application of IR spectroscopy to detect mycotoxins in foods......Page 194
5.5 Application of IR spectroscopy to detect antibiotic residues in foods......Page 197
5.6 Tips for reporting results......Page 198
5.7 Trends in IR instrumentation......Page 200
References......Page 202
6.1.1 Raman theory......Page 207
6.1.2 Raman instrumentation and data analysis......Page 208
6.1.3 Surface-enhanced Raman spectroscopy......Page 209
6.2 Detection of chemicals in simple solvents......Page 210
6.3.1 Detection of small chemical molecules in food matrices......Page 212
6.3.2 Detection of large protein molecules in food matrices......Page 215
6.4 Conclusion and outlook......Page 219
References......Page 220
Section IV Nanotechnology......Page 223
7.1 Introduction......Page 225
7.2 Naturally occurring nanoparticles......Page 227
7.3 Nanoparticle engineering......Page 229
7.4 Engineered nanoparticles (ENPs)......Page 230
7.5 Applications of ENPs in the agriculture and food sectors......Page 232
7.5.1 Applications of ENPs in agriculture......Page 233
7.5.2 Antimicrobial applications of ENPs......Page 239
7.5.4 Applications of ENPs in food packaging......Page 241
7.6 Nanosensors......Page 243
7.7 Impacts of ENPs on the environment......Page 244
7.8 Risk assessment and risk management of ENPs in food technology......Page 249
7.9 Future trends......Page 251
References......Page 252
8.1 Introduction......Page 265
8.2 Nanomaterials used in sensors......Page 266
8.3.1 Pesticides......Page 267
8.3.2 Veterinary drugs......Page 269
8.3.3 Bisphenol A......Page 271
8.3.4 Melamine......Page 272
References......Page 274
Section V Biosensors......Page 279
9.1 Microfluidics and "lab-on-a-chip''......Page 281
9.2 Fluid mechanics at the microscale......Page 282
9.3 Microfabrication technologies......Page 285
9.5 Representative applications in the detection of chemical hazards in foods......Page 288
9.6 Future perspectives......Page 295
References......Page 296
10.1 Introduction......Page 307
10.2 Detection of hazardous chemicals in foods using colorimetric biosensors based on bio-nanomaterials......Page 309
10.2.1 Colorimetric detection of pesticides......Page 311
10.2.2 Colorimetric detection of veterinary drugs......Page 314
10.2.3 Colorimetric detection of heavy metal ions......Page 317
10.2.4 Colorimetric detection of food additives......Page 319
10.2.6 Colorimetric detection of other hazardous chemical contaminants......Page 321
10.3 Conclusion......Page 322
References......Page 323
Index......Page 331