Anal. Chem. 1985, 57,278R-315R
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(7M) Murphy, E. R o c . Int. Sch Hydrocarbon Mess. 1984, 5 9 , 519-22. (EM) Scheloske, J. J.; Hall, K. R.; Holste, J. C.; Eubank, P. T. Energy frog. 1983, 3 (I), 27-32. (9M) Wilby, F. V. Oper. Sect. Roc.-Am. Gas Assoc. 1982, T/156-T/158. Condensates (IN) Abbasov, 2. Y. Izv. Akad. Nauk Az. SSR, Ser. NaukZemle 1982, (3), 39-42 (Russ); Chem. Abstr. 1983, 9 9 , 55983. (2N) Ermol’ev, A. P.; Kabulov, B. D.; Shukurova, K. N. Fiz.-Khim. Issled. Slnt. Prir. Soedln. 1982, 4-9 (Russ); Cham. Abstr. 1983, 9 9 , 107773. (3N) Fiiippov, L. P.; Mutaiibov, A. A,; Shubln, V. V. Doki. Akad. Nauk Uzb. SSR 1982, (5),41-2 (Russ); Chem. Abstr. 1983, 9 8 , 37191. (4N) Magomadov, A. S.;Vyrodov, I.P. Deposlted Doc. 1980, SPSTL 1054 khpD80, 6 pp; Avail. SPSTL (RUGS); Chem. Abstr. 1982, 9 7 , 147391. (5N) Pomykala, 2. Nafta (Katowlce, Pol.) 1982, 38 (1-5), 29-30 (Pol); Chem. Abstr. 1983, 9 9 , 107696. (6N) Pulz, K.; Safar, M.; Vomacka, J.; Cikler, J. Myn 1983, 63 (5),135-8 (Czech); Chem. Abstr. 1983, 9 9 , 90639. (7N) Razamat, M. S.;Karakashev, V. K.; Alleva, V. 0.; Nurmamedova, 2. A. Azerb. Neft. Khoz. 1983, (12), 6-10 (Russ); Chem. Abstr. 1984, 100, 159145. Calorimetry (1P) Anon. (Yamatake-Honeyweii Co., Ltd) Jpn. Kokal Tokkyo Koho JP 57, 196,141 [82,196,141] (Cl. G01N25/22), 02 Dec 1982. (2P) Armstrong, 0. T.; Jobe, T. L., Jr. ASTM Spec. Tech. Pub/. 1983, 809 (Stationary Gas Turblne Altern. Fuels), 314-34. (3P) Haas, A. F. Proc. Int. Sch. Hydrocarbon Meas. 1984, 5 9 , 309-12. (4P) Huber, L. GWF, Gas-Wasserfach: GaslErdgas 1982, 123 (9), 436-40 (Gar); Chem. Abstr. 1982, 9 7 , 165667. (5P) Kilmer, J. W. Oil Gas J. 1982, 80 (37), 63-5. (6P) Skrbic, B.; Zlatkovic, M.; Perunicic, M. Kem. Ind. 1984, 33 (2), 67-9 (Serbo-Croatian); Chem. Abstr. 1984, 100, 177389. (7P) Stern, R. E. Proc. Int. Sch. Hydrocarbon Meas. 1984, 5 9 , 424-6. (8P) Sund, W. E. R o c . Int. Sch. Hydrocarbon M a s . 1984, 59, 407-10. (9P) Sypok, G. L. froc. Int. Sch. Hydrocarbon Meas. 1983, 5 8 , 508-12. (1OP) Szonntagh, E. L.; Pearman, A.; Noel, J.; Kude, W. E. Eur. Pat. Appi. EP 60,681 (Cl. GOlN25/28), 22 Sap 1982, US Appl. 244,537, 17 Mar 1981. (11P) Van Rossum, G. J. Oil Gas J. 1983, 81 (l), 71-5. (12P) Watson, J. W.; White, F. A. R o c . Int. Gas Res. Conf., 2nd, 1981 1982, 1793-802. (13P) Williams, R. A. froc. Int. Sch. Hydrocarbon Meas. 1983, 58, 42-7. Denslty and Speciflc Qravity ( l a ) Beaty, R. E. R o c . Int. Sch. Hydrocarbon Meas. 1982, 5 7 , 504-7. (2Q) Caffey, E. R. R o c . Int. Sch Hydrocarbon Meas. 1983, 5 8 , 267-9. (3Q) Haynes, W. M. J. Chem. Thermodyn. 1982, 14 (7), 603-12. (4Q) Haynes, W. M.; McCarty, R. D. Cryogenics 1983, 23 (E), 421-6. (5Q) Hutchlns, R. R o c . Int. Sch Hydrocarbon Meas. 1984, 5 9 , 383-4. (6Q) McCarty, R. D. Proc. Int. Sch. Hydrocarbon Meas. 1984, 5 9 , 242-4. (7Q) McCarty, R. D. J . Chem. Thermodyn. 1982, 14 (9), 837-54. (8Q) November, M. H. froc., Annu. Conv.-Gas Process. Assoc. 1983, 62, 223-7. (90) Roncler, M.; Philippe, R.; Saintdust, J.; Dewerdt. F.; Siegwarth, J. D.; LaBrecque, J. F. J. Res. Natl. Bur. Stand. ( U . S . ) 1983. 88(3), 163-70. ( l o a ) Slegwarth, J. D.; LaBrecque, J. F. Oil Gas J. 1982, 80 (51), 64-9. (1lQ) Tramel, T. Y. Roc. Int. Sch. Hydrocarbon Meas. 1984, 5 9 , 341-7.
.
.
Sampling (1R) Drake, C. F. Proc. Int. Sch. Hydrocarbon Meas. 1982, 5 7 , 48-65. (2R) Howard, M. A. froc. Int. Sch. Hydrocarbon Meas. 1984, 5 9 , 193-7. (3R) Mahallngam, R. Report 1982, DOE/MC/14374-1302-V01. 1, 219 pp; avail. NTIS, ERA 8 (7), 13621. (4R) Mahallngam, R. Report 1982, DOE/MC/14374-1302-V01. 2, 202 pp; avail. NTIS, ERA 8 (7), 13622. (5R) Stenger, J. E.; Bajura, R. A. Report 1982, DOE/MC/11284-T14, 40 pp; avail. NTIS, ERA 7 (18), 45524. (6R) Trona, T. F. Oper. Sect. Proc.-Am. Gas Assoc. 1982, T/187-T/197. Mlscellaneous
(1s) Achtermann, H. J.; Klobasa, F.; Roegener, H. Brennst .-Waerme-Kraft 1982, 34 (9, 266-71 (Gar); Cham. Abstr. 1982, 9 7 , 112144.
(2s) Anon. (New Cosmos Electric Co., Ltd.) Jpn. Tokkyo Koho JP 57 37,825 [82 37,8251 (Cl. G01N27/16), 12 Aug 1982; appi. 76/8, 881, 31 Jan
r7,’
(3s
Anon. (Osaka Gas Co., Ltd.) Jpn. Kokai Tokkyo Koho JP 57, 178,130 82,178,1301 (Cl. GOlN21/25), 02 Nov 1982; appl. 81/62,831, 25 Apr 1981. (45) Anon. (Riken Keiki Fine Instrument Co., Ltd.) Jpn. Kokal Tokkyo Koho JP 57, 198,854 [82,198,854] (Cl. GOlN27/12), 06 Dec 1962; appl. 81/ 83, 776, 02 Jun 1981. (5s) Balogh, A.; Vlda, I.Furstner, J. Energiagazdalkodas 1982, 23 (12), 530-5 (Hung); Chem. Abstr. 1983, 9 8 , 145769. (6s) Bingham, G. E.; Kiefer, R. D.; Gillesple, C. H.; McRae, T. G.; Goldwire, H. C.; Koopman, R. P. Rev. Scl. Instrum. 1983, 54 (lo), 1356-61. (75) Clifford, P. K.; Tuma, D. T. Sens. Actuators 1983, 3 (3), 233-54. (8s) Clifford, P. K.; Tuma, D. T. Sens. Actuators 1983, 3 (3), 255-81. (9s) DeGrlsogono, I.Erdoei-Erdgas-2. 1982, 98 (12), 427-31 (Gar); Cham. Abstr. 1983, 9 8 , 146151. (10s) Flnney, S.;Lindsay, R. F. Oper. Sect. Proc.-Am. Gas Assoc. 1982, T194-Tl105. (11s) Gaebler, R. Energletechnlk 1983, 33 (6), 228-31 (Gar); Chem. Abstr. 1983, 9 9 , 197187. (12s) Gaebler, R. Energletechnik 1983, 33 (9), 347-9 (Gar); Chem. Abstr. 1984, 100. 9598. (13s) Ghannudl, M. A.; Kumar, K. H.; Starling, K. E. R o c . Inst. Gas Res. Conf., 2nd 1981 1982, 1811-21. (14s) Gupta, S.K. Curr. Scl. 1983, 52(10), 469-71. (15s) Hall, K. R.; Eubank, P. T.; Holste, J. C. Proc., Annu. Cow.-Gas Process. Assoc. 1983, 62, 238-41. (16s) Ikegami, A.; Arima, H.; Kaneyasu, M.; Noro, T. Denshi Zairyo 1983, 22 (5),39-44 (Japan); Cham. Abstr. 1983, 9 9 , 89964. (17s) Inaba, H. Springer Ser. Opt. Sci. 1983, 39 (Opt. Laser Remote Sans.), 288-98. (18s) Lamey, S. C.; Kovach, J. J.; Childers, E. E. Report 1983, DOE/ METC/TPR-83-43, 28 pp; avail. NTIS, ERA 8 (9), 19472. (19s) Lamey, S. C.; McCasklll, K. E.; Smith, R. R. Report 1981, DOE/ METC/TPR-82/2, 16 pp; avail. NTIS. ERA 7 (le), 45533. (20s) McCane, D. A. Roc. Int. Sch. Hydrocarbon Meas. 1982, 5 7 , 551-3. (21s) McDaniel, J. E. Adv. Instrum. 1982, 37(1), 343-7. (22s) Meyer, A.; Soles, E. Rev. Tec. INTEVEP 1983, 3 (l), 94-7 (Span); Cham. Abstr. 1983, 9 9 , 73360. (23s) Miller, R. D.; Hertweck, F. R., Jr. Inf. Circ.-US. Bur. Mlnes 1982, I C 8890, 86 pp. (24s) Oltean, F. E.; Hente, L. M.; Petre, M.; Dumitrescu, F. Mine, Pet. Gaze 1983, 34 (4). 205-8 (Rom); Chem. Abstr. 1983, 9 9 , 125142. (255) Oltean, F. E.; Hente, L. M.; Petre, M.; Dumltrescu, F. Mine, Pet. Gaze 1983, 34 (6), 308-9 (Rom); Chem. Abstr. 1983, 9 9 , 178504. (26s) Page, G. C.; Rhodes, W. J. Affern. Energy Sources 1980 1983, 3 (6), 107-33. (275) Reed, R . P. Report 1982, SAND-82-0341, 54 pp; avail. NTIS, ERA 7 (23), 60757. (28s) Sano, Y.; Tominaga, T.; Wakita, H. Geochem. J. 1982, 16 (6), 279-Rd
(295) Solomon, P. R.; Hamblen, 0. G. Report 1981, DOE/FE/05122-T1, 61 pp; avail. NTIS, ERA 7 (17), 42026. (305) Starling, K. E.; Kumar, K. H.; Savldge, J. L. R o c . Int. Gas Res. Conf. lg83. 1030-7. .._ __.
(31s) Takaoka, H.; Klmura, K.; Donoue, T.; Saino, R. R.; Yokoya, I.; Yasojlma, Y.; Tanaka, T.; Hanasakl, M. Sek&u Gakkaishl 1983, 26 (4), 318-20 (Japan); Chem. Abstr. 1983, 9 9 , 125140. (32s) Tefankjlan, D. A. froc. Int. Sch. Hydrocarbon Meas. 1984, 5 9 , 76-88. (335) Voogd, J.; Huiting, E.; Van Rossum, G. J.; Petri, J. M.; Lelion, L. Inf. J. Mass Spectrom. Ion fhys. 1983, 4 8 , 7-10. Standards (1T) “ASTM Standards”; ASTM:
Philadelphia, PA, 1982; Section 5, Vol.
05.05. (2T) Hlnes, W. J.; Hefley, C.; Sanler, F.; McIver, G. froc., Annu. Conv.-Gas PrOCeSS. AssOC. 1983, 62, 1-53. (3T) I S 0 Standards; American National Standards Institute, International Dept., 1430 Broadway, New York. (4T) McCann, P. M. R o c . Int. Sch, Hydrocarbon Meas. 1983, 5 8 , 262-6. (5T) Monkres, D. E. Proc. Int. Sch. Hydrocarbon Meas. 1983, 5 8 , 414-18.
Food James A. Yeransian,* Katherine G . Sloman, and Arthur K. Foltz General Foods Technical Center, White Plains, New York 10625
This review covers the literature for approximately the period from October 1982, the end of the interval of our last report (7P),to October 1984. We continue our practice of citing domestic and the more widely circulated foreign journals 278 R
0003-2700/85/0357-278R$06.50/0
in preference to less accessible publications when work of a similar nature is reported. New editions of methods manuals which are available are the eighth edition (1983) of “American Association of Cereal 0 1985 American Chemical Society
FOOD
various internal indicators. Paraftin wax and mineral oil on fresh fruits and vegetables have been determined temperature GC on a 1.5% D e 3 300 on Chrommrb column with pr amming up to 400' (36A) after extraction into CHCl,, an Kacpnak (31A) describes an atomic absorption method (with N&acetylene flame),for measuring dimethylpolysiloxane in j u i m and beer after them with Florisil, drying, and extracting into isobut z y l ketone. Nagayama et al. (42A) report on a TLCAensitometer procedure for determining bromates in flour, dough, and bread (with recoveries of 72-92%) after preliminary separation hy extraction and elution from an alumina column, and Lawrence et al. (35A) have developed a method for analyzing for hrominated vegetable oils in soft drinks by ether extraction, acid methanolysis, and gas chromatography on an OV-3 column. Pa e (50A) has conducted a collaborative study for an method for determining seven antioxidants in vegetable oil and lard samples wherein the samples were dissolved in hexane and the antioxidants partitioned into MeCN prior to reversephase gradient elution on a LiChmsorb RP-18 column with detection a t 280 nm. Niebergall and Hartmann (46A) have developed a HPLC method for the determination of antioxidant and plasticizer mi ration into fats and oils by direct injection and have applid the technique to monitoring migration of BHT out of PVC and PP into several spices (fmding extremely high migration of BHT out of PP for stored cloves). A new method was developed for detecting and evaluating amounts and activity of individual antioxidants isolated on TLC plates (7A) wherein the spots are sprayed with a tocopherol-stripped soybean solution and the plate is exposed to W radiation for 1-3 hand the relative fluorescence produced is measured. Gertz and Herrmann report on the identification and determination of antioxidants in f d s hy combined HPLC and TLC techniques (18A, 19A). A procedure for the preconcentration of BHA and tocopherols on carbon-paste electrodes prior to their measurement by differential-pulae voltammetry was used for the selective detection of BHA in a flow-injection system (87A). and Galensa et al. (15A) describe the determination of phenolic antioxidants in complex foods by HPLC and/or capillary GC after the formation of their benmlyated derivatives (using benzoyl chloride in pyridine). A simplified HPLC method is presented for the determination of tert-butylquinol in vegetable oils, butter, and margarine (33A). and Min et al. (4ZA) provide a new, rapid GC method for the determination of the most common antioxidants in soybean oil wherein they are determined by a 'purge and trap" technique using Tenax. A spectrophotometric method dependent on the reaction of some phenols with NaIO, and 3-aminophenol can be used to determine gallic acid, propyl gallate, and BHA in fats and oils (64A),and Takeha et al. (73A) describe a GC method (using an OV-210 column) for the determination of TBHQ in dairy products, re rtin that it can also he used for the determination of E T , EHA, sorbic acid, and dehydroacetic acid as well. A method for determining TBHQ in edible oils by differential pulse olarography was developed (78A), and Stijve (71A) descriges a simple method for the GC determination of BHT, BHA, and TBHQ after elution from Florisil with 15% H,O in acetonitrile and then partitioning the antioxidants into a 4 1 mixture of tight petroleum and methylene chloride (with identity confirmations by TLC). BHA and BHT have also been analyzed in chewing gum by HPLC after extraction in hexane with a second extraction into Me,SO in alkaline medium and subaequent acidification of the Me,SO phase (5ZA). A high-resolution fused silica capillary column coated with 5% phenylmethylsilicone was used in a GC method for simultaneously determining dehydroacetic acid, BHA, BHT, TBHQ, and Ionox-100 in commercial vegetable oils (%A), and D e e h et al. (ZZA)report on the GC determination of dehydroacetic and in squash and wine after extraction into CH,CI, and appropriate cleanup of the extracts. Wollard (92A) has determined ascorbyl palmitate in milk fat by extraction into methanol and then measuring it by HPLC on a CISColumn with MeOH-H,GHOAc (73261) as mobile phase. The determination of etboxyquin has been made on apples after hexane extraction by GC with thermionic detection and MS confirmation (3A) and hy HPLC after evap oration of the hexane, dissolving in MeOH, and analyzing on a Nucleosil C,, column (with a precolumn) using electrochemical detection (48A). Uchiyama et al. (83A) have made
T
HPd
Chemists A proved Methods" ( I P ) and the fourtenth edition (1984) of &icial Methods of Anal sis of the Association of Official Analytical Chemists" (I4Pr.
ADDITIVES The use of near-infrared reflectancespsctroseopy been applied to the analysis of bread improvers (ascorbic acid,
+
azodicarbonamide, and L-cysteine) in mix concentratea a t levels of 040% (49A) and Tonogai et al. (79A) report on the GC determination of propionic acid (and ita sodium and calcium salts) in bread and cake. Glass ea iUary GC methods are described for the determination of reai&alZ-propanol and pro ylene glycol in soft drinks after solvent extraction (85A), anfTyler (82A) provides a rapid liquid chromatographic method for the determination of sodium saccharin, caffeine, Aspartame. and sodium benzoate in cola beverages using a CIScolumn with detection a t 214 nm. Weyland et al. (89A) make use of reversed-phase HPLC for the measurement of saccharin, caffeine, and benzoic acid in beverages using nonlinear pmgnunming to optimize the composition of the eluent, and Kleln reports ( S A )on the determination of additives used in the manufacture of meat products by means of isotachophoresis (ionophoresis) including phosphates, citric and ascorbic acids and their salts, and gluconolactone. HPLC has been applied to the analysis of the humectants in intermediate moisture meats (43A),and Vaswani et al. ( M A ) have developed a simple, rapid, colorimetric procedure for the estimation of tricresyl phosphate in edible oils based on the reaction of the phenol with 2,6-dichlorobenzoquinonechlorimide. Rao e t al. (59A) report on nonaqueous titrimetric determination of food preservatives and nonnutritive sweeteners using
ANALYTICAL CHEMISTRY, VOL. 57. NO. 5. APRIL 1985
279R
FOOD
use of a TLC-fluorimetric method using Triton X-100 to measure ethoxyquin in spices, Ishikuro (26A)reports on the determination of ethoxyquin added to fish, meat, and fats using HPLC, and Perfetti et al. (53A) report on a procedure for measuring ethoxyquin in milk using reversed-phase HPLC and fluorescence detection. Terada et al. (76A)have applied ion pair chromatography to the analysis of saccharin, benzoic acid, and sorbic acids in soy sauce, soft drinks, and fermented milk beverages after addition of 1N HCl and 0.005 M cetyltrimethylammonium chloride and passing the samples through Sep-PAK C18 cartridges to clean them up. HPLC was applied to the determination of low levels of benzoic and sorbic acids in yogurts (72A) after precipitating the fat and protein from aqueous solution and clarifying with Carrez reagents, and Simal and Lopez (68A)have applied second derivative UV spectrometry to the determination of benzoic acid in foods with recoveries of 97% and 82% from liquids and solids, respectively, and also to the simultaneous determination of sorbic and benzoic acids in fruit juices, soft drinks, and jams (38A). Zhang et al. (97A) make use of GC to determine sodium benzoate in soya sauce after acidification and clarification with NaZWO4, Nozawa et al. (47A)use HPLC to determine p-hydroxybenzoic acid in soy sauce, and Sherma and Zorn (67A) make use of TLC for the determination of paraben preservatives in fruit juices and beer. The simultaneous determination of sorbic and benzoic acids was accomplished in fruit juices with differential UV spectrometry with recoveries in the range of 97-103% @A),Coelho et al. (8A)describe a rapid extraction and GLC method for determining benzoic and sorbic acids in beverages after elution of acidified samples from an Extrelut column, and Gertz and Herrmann (17A) use HPLC for determining sorbic acid, benzoic acid, and PHB esters in foods. Gieger reports (20A) on an HPLC method for determining benzoic acid in sour milk products and fresh cheese, Ito et al. (27A)describe a rapid HPLC procedure for the simulatneous determination of benzoate and sorbate in yogurt, and a GC method for sorbic and benzoic acid determination is also given (39A) for beverages, juices, and jams. Capillary isotachophoresis with UV and ac conductivity detection was used for the simultaneous determination of sorbic, tartaric, ascorbic, and citric acids and sulfite (60A),and fluorescence emission and quenching are described as useful detection methods in isotachophoresis (61A)with analysis of quinine in soft drinks given as one of the useful examples of the system. Erythorbate was measured in nitrite cured meats using ion paired HPLC (37A),and an HPLC procedure was also reported (29A) for analysis of 5-nitrofurylacrylic acid (a preservative sometimes used in East European countries) in red and white wine. Ueda et al. (84A)describe a procedure for the separation of sodium saccharin and preservatives from foods by use of Extrelut columns prior to their analysis by HPLC, and Aitzetmueller et al. (IA)reports on the HPLC determination of preservatives in fatty foods (also making use of Extrelut column separation after first mincing and homogenizing the sample in an U1tra-turrax mill), Daniels et al. (11A) describe a colorimetric method for measurement of polysorbate 60 in salad dressing wherein the emulsifier is extracted with CHzClz and eluted from a silica gel column with CH2Clz-CH,OH-acetone (11:63) and the color is then developed with (NH,),Co(SCN), and read at 620 nm. A new enzymic method for the determination of sulfite in food is described (5A,6A) wherein the sulfite is oxidized to sulfate by use of the enzyme sulfite oxidase isolated from chicken liver with HzOzformation: the latter is converted by NADH in the presence of microbial NADH peroxidase and the decrease of NADH (proportional to the concentration of sulfite) is measured photometrically. Yamada et al. (94A) report on the determination of sulfite in a flow-injection system with chemiluminescence detection, and Davis et al. (13A)have made use of their studies of the equilibria between SO2 in packaged liquid foods and gaseous SOz in their headspace atmospheres as a basis of a method for measurement of molecular and free SOzin foods (fruit juice and wine) by headspace chromatography. A procedure for measuring nitrate and nitrite ions by differential pulse polarography is given (4A)wherein nitrite was determined before and after reduction of nitrate, Hamano et al. (21A) have applied nitrate reductase to the determination of nitrate in meat and fishery products by forming 280R
ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
nitrite and determining this colorimetrically, and DeKleijn et al. (14A) have made use of reversed-phase ion-pair HPLC to the simultaneous determination of NOz- and NO3- in meat products. Karlowski et al. (32A) report on the colorimetric determination of nitrite and nitrate in ten kinds of vegetables, and Lox et al. (40A) have compared the nitrite and nitrate contents of vegetables by a colorimetric technique which they report as suitable for accurate and automated measurements. Tanaka, Nose, and Iwasaki have measured the nitrate and nitrite in meats and vegetables by GLC with FID after purification with use of a Florisil column and of AgPS04and formation of tetrazolophthalizine from nitrite and 2-sec-butyl-Qnitrophenol from nitrate (which was converted into the pentafluorobenzoylester prior to GC analysis) (75A);they have also reported on the determination of nitrate in meat products and cheese by electron capture GC of the 2-sec-butyl-4nitrophenol formed by nitration of 2-sec-butylphenolin 57% HzS04 (74A). Collet (9A) describes the determination of nitrates by dc or differential pulse polarography after the formation of nitrophenol by nitration, and Yuan (96A)reports on the colorimetric determination of nitrates and nitrites in pickles using two separate reagent systems. Tuerena et al. (81A) have evaluated a method for determining the free carboxyl group distribution in pectins that involves blocking the free carboxyl groups by glycolation and hydrolysis of the methyl esterified regions with a mixture of pectic enzymes. The GLC measurement of sucrose fatty acid esters was performed after formation of TMS derivatives of sucrose and methyl esters of fatty acids (80A),and Slack and Porter (69A) report a novel method for the rapid spectrophotometric determination of emulsifiers (i.e., lecithins, diacetyltartrate glycerides, and sodium stearoyllactylate) by complexing them with copper and measuring at 260 nm. Polysaccharides used as food thickeners have been measured by zone electrophoresis on dimethyldichlorosilane pretreated glass fiber sheets (65A) and procedures are presented (54A56A) for the analysis of a number of natural thickeners and gums by GLC analysis. A thin-layer electrophoretic method is reported for measurement of gelling and thickening agents in food (51A), Garti et al. (16A) describe the analysis of sorbitan fatty acid esters by HPLC, and Nakanishi and Tsuda (44A)have developed a method for the GLC determination of monoglycerides in foods after extraction and silylation. A procedure is given (24A) for the determination of cyclamate from liquid food by HPLC with indirect spectrophotometric detection (conditions are also given for the determination of saccharin, dulcin, and aspartame), and Rubach and Offizorz (62A)have determined saccharin and cyclamate in foods by capillary isotachophoresis. Henning reports on the determination of saccharin in foods of complex matrix by ion pair HPLC (22A, 23A) and a method for determining saccharin is also presented (45A)using TLC-densitometry. Use is made of the reaction of saccharin with Azure B in NazHP04-citric acid buffer as the basis of a rapid spectrophotometric method for its determination in soft drinks (57A), and Wolf and Voigt (90A)describe the measurement of polar impurities in saccharin (and its sodium salt) by HPLC. An HPLC method is given (10A) for the measurement of aspartame in dry beverage bases and sweetener tablets (with TLC used for confirmation) and for beverages and beverage mixes (88A) with a UV scan of the trapped peak for identification. An HPLC procedure is described for analysis of aspartame in liquid, solid, or fatty foods (77A),and Jost et al. (30A) make use of automated amino acid analysis to measure aspartame in orange juice, cola beverages, and instant coffee. Scherz et al. (66A) compare two methods based on liquid chromatography for determining aspartame decomposition under various conditions of temperature and pH and have established a "picture" of the decomposition products formed under various conditions. Sakamoto (63A) reports on a GC method for determining Stevia glycosides in a soft drink and compares results with those obtained by HPLC, and Rao et al. (58A)have developed a new spectrometric method for the determination of dulcin (p-ethoxyphenylurea) in foods. A direct TLC-densitometry method is presented for the determination of steviosides (%A), and Hurst et al. (25A) report on the HPLC determination of glycyrrhizin in licorice products after extraction into NH4OH. HPLC is used for the determination of ethylenediaminetetraacetic acid in canned clams and vegetables, salad
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dressings, and ma onaises (93A),and Sporns (70A) reports on the rapid H P L 8 determination of monosodium glutamate in food using a Partisil SAX column, 0.175 M NH4Ac as a mobile phase, and RI detection. Woolfschoon-Pombo et al. (90A) describe a cryoscopic technique for measuring the salt content of butter which they report to be suitable for factory control and routine analysis.
ADULTERATION, CONTAMINATION, DECOMPOSITION Several edible ve etable oils were studied by Rossell et al. (253B) by fatty acicf methyl ester analysis (FAME), particularly at the 2-position of the glycerides to calculate enrichment factors for use in detecting adulteration. Rugraff et al. (23%) detected 2% lard in beef tallow by its 30% 2-palmitoglyceride content. Fractional crystallization and FAME analysis were used by Synouri-Vrettakou et al. (274B)for mixtures of olive and 10% cottonseed oil, noting different enrichment factors for the linoleic 2-glyceride position. Paganuzzi (222B)analyzed the sterol fractions of olive oil and fish oil in canned fish by TMS-GC to detect olive oil adulteration. Kusum oil addition to other food oils was shown by Mukhopadhyay et al. (195B) by generating a cyanogenic blue color after a TLC separation. Hwang et al. (128B)ratioed fatty acids in sesame oil to other vegetable oils, only finding enough difference to detect 5% rape and 10% soybean. Nasirullah et al. (201B)differentiated rancid ground-nut oil from castor oil by 2,4-dinitrophenylhydrazine reaction from the former or else a TLC method. Grover et al. (102B) could tell cold-drawn from hot-drawn castor oil by extra fluorescent TLC spots from the latter type. Lambelet et al. (159B) utilized differential scanning calorimetry (DSC) curves to detect pig or buffalo fat in ghee, but not vegetable oils. Farag et al. (73B) analyzed the hydrocarbons and sterols from ghee unsaponifiables, the ratios appearing to enable lard or margarine detection. Phulwara butter in ghee gave an extra TLC spot for Sen Gupta et al. (265B) who also found differences in the sterol TLC separations. Amelotti et al. (2B) investigated the utility of DSC to differentiate mixed suet and butter fat but found aging affected the patterns. Fareg et al. (72B) found that fractional crystallization from AgN03-saturated MeOH/ acetone before FAME analysis could detect lard or margarine in ghee. Cow milk in buffalo milk could be detected by Farag et al. (74B) by crystallization, GC, and FAME regression analysis. Flego (79B)used immunoelectrophoresis to find 2% cow's milk in sheep cheeses. The presence of as little as 0.1% mineral oil in fat could be demonstrated by Franzke et al. (82B) who showed TLC pattern differences by molybdophosphoric acid visualization. Senelt (264B) used the same TLC reagent and reported similar limits. Methods for analysis of anilides in vegetable oils were reported by Vasquez Roncero et al. (298B) using TLC with iodine visualization of HCl/Li-dimethylaminocinnamaldehyde, and by GC-FID or reversed phase HPLC-UV methods (297B). Diachenko et al. (59B) partitioned anilides between CH3CN and petroleum ether before Florisil cleanup and GLC-thermionic detection. Dabrio (50B) reported separation of fatty acid anilides by nonaqueous RP-18 HPLC, monitoring the CH,CN/THF eluent at 254 nm. Franzke et al. (81B) saponified fats before ether extraction and TLC separation with dichlorofluoresceinvisualization of anilides. Bailey et al. (4B)partitioned anilides into toluene from MeOH/KOH before capillary GC with thermionic detection. Raw beef was analyzed for adulteration with other meats by King et al. (150B) using enzyme staining of isoelectric focusing gels to differentiate species. Soy protein content in meat products was measured by Molander (19OB)with vertical electrophoresis on Na dodecyl sulfate-polyacrylamide gel before staining and photometry. A simple method reported by Morissey et al. (193B) determined galactose and arabinose enzymatically after acid hydrolysis. Cow and pig blood could be measured in meat products by Gombocz et al. (943)using immunoturbidimetry with an antiserum reagent. Blood plasma could be found in heat-treated meat products by Bauer et al. (9B) by electrophoresis after hydroxylapatite and gel permeation fractionation. The presence of carob flour in cocoa sweets was demonstrated by Bozkurt et al. (19B) by galactose and mannose detection in a TLC sugar separation. Fry (86B), in his investigation of sugars to quantify carob in cocoa, identified (+)-pinit01 and d-inositol from the carob in a
TMS-GC/MS separation as better markers. Barley adulteration in roasted and ground coffee was found by Lutman (172B) to relate to glucose content of the extractable polysaccharides using TMS-GC. The content of papaya seed adulterant in black pepper could be estimated by Curl et al. (48B) by GLC of benzyl glucosinate after desulfation or by glucose measurement after enzyme treatment. The detection of cane or corn sugar in maple syrup as detected by 13C/12C isotopic analysis was collaboratively studied by Morselli et al. (194B) who found a high reliability of the method. A decrease in amylase activity in honey upon heating to 76" was found by Dahle et al. (53B) who suggested it could be used to indicate hot blending of adulterant sugars. Martin et al. (177B) examined the ethanol fraction distilled from sake for 14C activity to differentiate fermentation alcohol from synthetic (from petroleum) and also could detect alcohol from corn. The chemical attributes of red and white wines were examined as linear models by DeGorostiza et al. (56B)who found that reddening of white wines by oenocyanin addition was detectable. The characteristicsof California navel orange juice as a function of season and processing were detailed by Parks et al. (224B) and the use of the data to detect pulpwash adulteration was discussed. Vandercook et al. (292B) presented a statistical evaluation of data for this type juice, the objective of which was to detect sugar, citric acid, and pulpwash adulteration. Nelson et al. (202B) also summarized the composition of this type juice. Cohen et al. (44B)statistically examined the amino acid composition of Israeli citrus juices but found unreliable trends. Ooghe et al. (219B) reported data on the free amino acid content of orange, apple, grapefruit and grape juices toward detection of adulteration. Fang (70B) tabulated analytical data of citrus juice to calculate ratios for adulteration detection. Wrolstad et al. (309B) separated blackberry juice sugars and acids by HPLC and TMS-GC techniques, finding that sorbitol and high quinic acid indicated plum juice adulteration. Junge et al. (138B)measured fumaric acid by HPLC on an HPX87 column to detect synthetic malic acid addition to apple and pear juices. Apple juice composition tables were presented by Mattick et al. (182B) over 3 years as a normal data base. Evans et al. (67B) examined organic acids in apple juice on an HPX-87 column and also detected Lmalic acid enzymatically,yielding D-malic by difference from total as evidence of adulteration. Trace toxin analysis in food has grown in activity as evinced by the proliferation of worldwide publication. Romer (250B) presented a substantial review on chromatographic techniques for mycotoxins. Hunt (124B) reviewed HPLC methods up to 1982 for various mycotoxins. Fremy et al. (84B) published a more recent HPLC review. A method encompassing ways of separating 22 mycotoxins by TLC variations was given by Nowotny et al. (214B). Lee et al. (166B) demonstrated a system for multiple and continuous TLC plate development by solvent evaporation for the separation of 13 mycotoxins. Improved thin-layer separation efficiency was achieved by Klaus (151B) for aflatoxins in milk extracts and also polyaromatic hydrocarbon standards by cooling to -20". Friedli et al. (85B) could perform GC analysis of thermolabile aflatoxins, pesticides, and antioxidants with inert thin-film fused silica capillary columns. Madhyastha et al. (I 73B) applied H2S04,HC1, and TFA (trifluoroacetic acid)/HN03 confirmatory tests for TLC to minicolumn assays for aflatoxin. Enzyme linked immunosorbent assay (ELISA)on nylon beads and Terasaki plates were compared by Pestka et al. (232B) to microtiter plates and found sensitive enough and simple for screening by B1, M1, and T-2 toxins. Fan et al. (69B) performed an indirect ELISA on microtiter plates for B1 with the same sensitivity as direct and much less antibody consumption. A coupled Styragel-Florisil column system was found advantageous by Bicking et al. (13B) for cleanup before TLC. Klamm (152B) analyzed peanut products with double and triple development TLC procedures. Whitaker et al. (306B)studied aflatoxin extraction efficiency from peanuts in both the BF and their own methods as a function of amount and % MeOH of solvent. Whitaker et al. (30.93)had earlier compared extraction by the AOAC BF and CB methods. Rosen et al. (252B)were able to confirm aflatoxins B, and B2 in peanuts by direct GC-MS on bonded fused silica capillary columns, measuring the 312.063 and 314.079 ion peaks at medium resolution. Campbell et al. (29B) collaboratively ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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studied normal- and reversed-phase HPLC methods for B B2, G1, and Gz in peanuts but found deficiencies in botk methods. Hutchins et al. (127B) performed HPLC after TCA treatment of extract from B1 contaminated corn and detected the fluorescent hemiacetals. Fluorescence enhancement by cochromatographing corn free fatty acids gave variable responses to Zennie (313B)so this author added 1% HACto the TLC solvent and moved the acids faster on the plate. Tuinstra et al. (289B) enhanced the detection sensitivity of their HPLC method for B1 by 50-fold with postcolumn Izreaction before fluorescence detection. Hurst et al. (125B) demonstrated a modified HPLC procedure for cocoa beans that could detect B1, G1, B2,and G2after roasting. A TLC method for M1 and B1 in eggs was combined with an HPLC aflatoxicol procedure by Trucksess et al. (286B) to determine the three toxins in eggs. Qian et al. (241B) determined B1 and M1 in beef liver using disposable C1 columns for cleanup before silica HPLC-fluorescence. 8regory et al. (96B)expanded a previous method to measure aflatoxicol and Q1 by difference before and after TFA reaction. Goto et al. (95B) separated B1, B2, G1, G2,.M1, and M2 by HPLC, finding M1 in cheese. Both aflatoxin B1 and ochratoxin A were measured on the same TLC plate when Letutour et al. (170B) analyzed olive oil. Johann et al. (135B) reported a wide spectrum method for foods based on TLC that could separate B1, B2,G1, Gz,citrinin, ochratoxin A, patulin, penicillic acid, and sterigmatocystin. A method for ochratoxin A in coffee beans was published by Cantaflora et al. (30B) that fractionated acidic mycotoxins before RP-HPLC-fluorescence and confirmed by difference after methylation. Hurst et al. (126B) recovered added ochratoxin from cocoa beans by RP-HPLC using heptanesulfonic acid in the mobil phase. Lee et al. (167B) found ELISA before absorbance measurement a t 414 nm effective to assay ochratoxin A in wheat. Morgan et al. (191B)analyzed barley for ochratoxin A by ELISA detecting down to 60 ppb. Phillips et al. (237B) reported HPLC separation of the 0methyl methyl ester derivative of ochratoxin A from, e.g., chicken kidney, making the derivative by diazomethane reaction. Trantham et al. (284B) cleaned up extracts from corn, barley, and peanuts by acid-base-solvent partitioning before fluorimetric screening in CHCl, solution for citrinin. Neucom et al. (204B) found that neutralizing excess NazCO, in the EtAc extract with HACdecreased patulin degradation before HPLC measurement. Fruit juices were examined by Cavallaro et al. (35B)using Extrelut and silica gel columns to clean up and HPLC on pBondapak Phenyl to separate patulin. A rapid method for aflatoxin M1 in milk powder was described by Ranfft (245B) that cleaned up on a disposable “Chemtube” before two-dimensional (2D) TLC. Steiner et al. (271B) reported detection limits of parts per trillion for MI in milk, using Cla Sep-PAKs for preliminary purification and 2D-TLC and derivatization for final determination. Riberanzi et al. (249B)analyzed milk and cheese for M1 using solvent partitioning, silica purification, and 2D-TLC. Paul et al. (228B)modified an M1 method of Tuinstra et al. to work with dry milk and baby food, performing the 2D-TLC final separation on Silufol plates, and confirming with TFA reaction before TLC again. Cohen et al. (46B) employed both silica gel and CIScartridges to clean up a milk extract before RPHPLC- step gradient separation of M1 in milk. Chambon et al. (36B)described their HPLC technique for M1 in milk that could detect 10 ng/L. A procedure for measuring down to 0.01 ng/g of M in cheese was given by Hisada et al. (114B) using silica gel before Cla Sep-PAK cleanups, normal-phase HPLC with fluorescence detection, and TFA reaction-rechromatography for confirmation. Sensitivity to levels of 5 ng/kg of M1 in milk was claimed by Tuinstra et al. (288B) whose method separated the toxin on a Lichrosorb HPLC column with fluorescence detection. An HPLC method by Takeda (275B)used NH,OH-CH CN-H20 and HAC-CH3CN-H 0 solvents to cleanup on Sep-PAKs before RPHPL6. Qian et al. (242B)measured M1 in milk by C18 cleanup followed by normal-phase HPLC and packed-cell fluorescence detection. Chang et al. (37B) converted M1 to the Mza derivative with TCA before HPLC on a Ca column. M1 toxin in milk and urine was detected down to 10 pg/mL by an ELISA procedure performed on C18Sep-PAK eluate by Hu et al. (121B). Trichothecene mycotoxins were converted to their parent alcohols by transmethylation before TMS-GC or high-per-
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formance TLC in the method by Bata et al. (8B) that was suitable for all naturally occurring types. King et al. (149B) oxidized vomitoxin before trifluoroacetic anhydride derivatization and EC-GC determination. Bennett et al. (12B) modified Scott’s method for vomitoxin in wheat with changes in extraction and concentration. Vomitoxin (deoxynivalenol) and nivalenol were determined by Ishiguro (131B) in grain with Freon 113 extraction, XAD-4, and Florisil cleanups and TMS-GC final separation. Dohi et al. (62B) reported recoveries of vomitoxin, nivalenol, fusarenon-X, diacetoxyscirpenol, and T-2 “spikes” from barley by their TMS-GC method version. Cohen et al. (45B) cleaned up vomitoxin extracts on Sephadex LH-20, Sep-PAKs, and cyano columns before capillary EC-GC of the heptafluorobutyryl derivative. Yoshizawa et al. (311B) discussed the finding of the deoxyand nivalenol mycotoxins together in cereals by GC-MS analysis. Rothberg et al. (255B) reported very sensitive detection limits for derivatized trichothecene mycotoxins when analyzed by SIM-negative ion chemical ionization MS. Baxter et al. (1OB)used a chromotropic acid reagent to improve TLC detection limits for trichothecene toxins. Trucksess et al. (285B)could detect 40 and 100 ppb of vomitoxin in wheat and corn using TLC on AlC1,-impregnated silica gel plates. A rapid HPLC method for vomitoxin in wheat was given by Chang et al. (39B) who monitored eluent from a Cla column at 229 nm after a preliminary charcoal-alumina column cleanup. Ehrlich et al. (65B)performed RP-HPLC after a preliminary TLC separation and spot extraction. Plattner et al. (238B) could determine fusarium mycotoxins in crude grain extracts without GC on a triple quadrupole mass spectrometer with pulsed positive-negative ion chemical ionization using isobutane reaction gas. Rosen et al. (251B) monitored ions at 378,466,436, and 429 in a GC-MS method for TMS derivatives of diacetoxyscirpenol, HT-2 toxin, T-2 toxin, and zearalenone, respectively. Bata et al. (7E) could detect 0.1 ppm of various Fusarium toxins in grains and cereals by their GC method. T-2 toxin was determined by EC-GC after Cisti et al. (43B) extracted it from feeds and formed the heptafluorobutyryl deivative. Schmidt et al. (262B)reported both HPLC and GC techniques for T-2 toxin in corn and oats, also separating HT-2. An ELISA procedure enabled Gendloff et al. (90B) to detect down to 0.05 ng/mL of T-2 toxin in corn extracts. Peters et al. (233B)also used an ELISA technique, detecting 2 pg of this toxin. Zearalenone in chicken was recovered by Turner et al. (291B) at 50 to 200 ppb in an HPLC method monitoring 280 nm. Chang et al. (38B) measured this compound and azearalenol by HPLC with fluorescence detection, utilizing liquid-liquid partition as a cleanup stage. Toxins of Alternaria from fruit and vegetables were measured by HPLC with UV absorption at 340 and 276 nm in a method by Wittkowski et al. (307B),who confirmed identities by 2D-TLC. Reiss (248B) measured fluorescence on TLC sheets to detect alternariol, altenuene, and tenuazonic acid from grain and bread. Cyclopiazonic acid produced in vegetables by moulds was determined by Popken et al. (240B) by 2D-TLC of CHzClz extracts and (dimethy1amino)benzaldehyde reaction. Rathinavelu et al. (247B) also analyzed for this substance with silica-gel TLC, visualizing it with the same reagent. A method for separating and quantifying luteoskyrin and rubroskyrin toxins was described by Nakagawa et al. (199B)who found visible monitoring at 429 nm as good as UV or fluorescence. Emodin toxin was separated from aflatoxins in a TLC procedure by Gross et al. (101B).Normal- and reversed-phase HPLC separations were tried by Wall et al. (300B)for xanthomegnin and viomellein analysis with irreversible binding to the former noted and partial adsorption to C18overcome with Na dodecyl sulfate in the mobile phase. Carman et al. (31B)analyzed grain and feed for xanthomegnin with HPLC after preliminary silica gel cartridge cleanup, measuring absorbance at 405 nm. Ergot alkaloids in grain were separated by HPLC in work by Wolff et al. (308B)who discussed their significance. Grayanotoxins I, 11,and I11 were determined by color reaction with vanillin/HC104 in a paper by Terai et al. (278B). Faulstich et al. (75B)reported a radioimmunoassay sensitive to amatoxins from Amanita mushrooms that bound a rabbit IgG fraction to a nylon cloth support. Cortinarin A and cortinarin C from mushrooms were separated by HPLC with 270 nm detection in a procedure reported by Tebbett et al. (276B). Tetradotoxin and paralytic shellfish poisons
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from uffer and scallops of certain t pes were separated by H P L 8 and reacted with 0-phthaladehyde for fluorescence measurement by Onoue et al. (218B). Yasumoto et al. (310B) reported a continuous tetradotoxin analyzer that used ionexchange cleanup and fluorescence of a quinazoline derivative for on-line analysis. Shimada et al. (266B) could measure tetradotoxin by capillary isotachophoresis down to 10 ppm in fish tissue. Tetramethylammonium ion in shellfish was analyzed by Saitoh et al. (257B) by ion chromatography of extracts from salivary glands and choline was also found. Bonkrekic acid and toxoflavin were determined in fermented coconut by Voragen et al. (299B)using reversed-phase HPLC and UV detection. Total gossypol in cottonseed was assayed by Admasu et al. (1B)with a colorimetric method based on reaction with 3-amino-1-propanol and Fe3+ complexation. Birth et al. (14B)utilized near-IR reflectance attenuation to measure gossypol in cottonseed with a calibration equation. Stilbestrol and related stilbenes were determined in meat by Duerbeck et al. (64B),with coupled capillary GC-MS providing separation and specific detection. Exley et al. (68B) presented two methods for estrone based on competitive protein binding, one using lZsIlabeled biotinyl-L-lysine and the second an Escherichia coli-6-D-galactosidase-biotin conjugate. Jansen et al. (133B) showed the advantages of diode array spectral scanning during detection for identification during HPLC analysis of xenobiotic anabolics. Grohmann et al. (IOOB)made use of the estrogen receptor test to quantify estradiol, ethinylestradiol, hexestrol, diethylstilbestrol, dienstrol, and zeranol in HPLC eluents from meat analysis. Gridley et al. (98B)analyzed for both stilbestrol and its metabolite monoglucuronide in beef liver by hydrolyzing the latter, cleaning up on Sephadex LH-20, and performing a radioimmunoassay (RIA). Heitzman et al. ( I I I B )used RIA to study hexestrol levels in cattle tissues, fluids, and waste after implantation. Karkocha (141B)gave a TLC method for testosterone in meat which developed the spots in two directions before HzS04 visualization. Cleanup on a polar Sep-PAK before TLC allowed Pochard et al. (239B) to separate methylthiouracil from cattle thyroid glands down to 30 ppb. Chloramphenicol residues in meat were investigated by Johannes et al. (136B)who freed conjugated compound with glucuronidase, cleaned up on a column and then visualized the subsequent TLC separation with acid SnClZ/UVlight or else separated the compound on RP-H LC. Nelson et al. (203B)gave an electron capture procedure for chloramphenicol in tissues, that formed TMS derivatives before GC. Residues of chloramphenicol from tissue were confirmed by GC-MS when necessary as an adjunct to the HPLC UV separation by Peleran et al. (229B). Kutter et al. (155B also confirmed HPLC positive results for this antibiotic, using selected ion GC-MS of the TMS derivative. Becheiraz et al. (11B)monitored 276 nm to detect this drug in meat, egg and milk extracts subjected to HPLC separation. Bories et al. (16B)also confirmed the presence of chloramphenicol in HPLC eluents by GC-MS of the TMS derivatives with six ions monitored. Clopidol in chicken and egg was extracted in MeOH, cleaned up by alumina and ion exchange, and determined by RPHPLC a t 265 nm in a method by Otsuka et al. (220B),who used caffeine as internal standard. Turkey feed was assayed for carbarsone by Hellmann (112B),using a modified arsanilic acid procedure and spectrophotometry at 540 nm. HobsonFrohock et al. (115B)monitored 325 nm to determine dimetridazole traces in chicken and turkey. Ethopabate residues were monitored in chicken by Nagata et al. (198B) who purified extracts before HPLC fluorescence by countercurrent partition. Nose et al. (213B) measured this antibacterial in chicken and eggs, cleaning up on Florisil before reaction with heptafluorobutyric acid and EC GC. Weiss et al. (303B) chromatographed CH3CN extracts of cattle liver on a double c 1 8 column to resolve lasalocid residues by HPLC/fluorimetry. Weiss et al. (304B)silanized HPLC-eluted lasalocid peaks and subjected them to pyrolysis-GC-MS with chemical ionization SIM. Tikhova et al. (280B) could determine 0.003 ppm of monensin in meat and liver in their TLC procedure. Karkocha (140B)reported a method for monensin that separated it on 2D-TLC plates. The levels of nalidixic acid in fish were measured by Kasuga et al. (143B)using HPLC on Zipex SAX and UV detection. Nose et al. (212B) formed the pentafluorobenzyl derivative of octanohydroxamic acid in a test for this bacteriocide in chicken and eggs, followed by EC-GC for
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the derivative measurement. Kasuga et al. (144B) analyzed for oxolinic, nalidixic, and piromidic acids in fish at the same time, separating them from extracts on Zipox SAX with 335 nm as the detection wavelength. A method by Hori (120B) for pyrimethamine in chicken and eggs employed RPHPLC UV after alumina and Sep-PAK cleanups and could etect 25 ppb in samples. Milk was examined for tylosin by Karkocha et al. (139B)who visualized the TLC spot with ethanolic xanthydrol and heat. Laloux et al. (158B)discussed an enzymic method for (3lactam antibiotics in milk which was based on inactivation of D-alanyl-D-alaninecarboxypeptidase. Charm et al. (40B) described a 15-min test for 6-lactam antibiotics based on competition with I4C penicillin at binding sites. A reversedphase HPLC method by Moats (187B)could measure penicillin G, V, and cloxacillin in milk. This author (188B) also reported a thin-layer method for penicillin G and cloxacillin where visualization was done with HC1, starch, and iodine. Nifurpirinol residues in fish and eels were quantified by Otsuka et al. (221B)who cleaned up MeClz extracts on Florisil, and separated by RP-HPLC (390 nm). Furazolidone, nitrofurazolidone, nihydrazone, nitrofurantoin, and furaltadone from dairy products and meat were separated by Petz (235B) using a cyanopropyl HPLC column. Sugden et al. (273B) analyzed chicken and pork for nitrofurazone and furazolidone, cleaning up extracts on alumina columns before C8RP-HPLC and detection at 365 nm. Nagata et al. (197B)extracted fish with hot MeOH DMF, evaporated, transferred to MeOH, and then separated our nitrofuran derivatives on a PC8-10column, injecting through an HPLC guard column in series. Petz (236B)published an HPLC procedure applicable to eggs, milk, and meat that could measure chloramphenicol, furazolidone, sulfadiazine, sulfamerizine, sulfadimidine, sulfamethoxazole, and sulfaquinoxaline in CH3CN extracts in an hour on a 3-ym MOS-Hypersil column. A method by Mochiike (189B) used ion-pairing with tetrabutylammonium bromide to separate three sulfonamide and three nitrofuran drug residues from fish. Chicken was examined by Nakazawa et al. (200B) for sulfamonomethoxine, dinitolamide, ethopabate, sulfadimethoxine, and sulfaquinoline, by injecting CH&N extracts into a c18 column and monitoring both 250 and 270 nm. Chicken was extracted with tetrabutylammonium hydroxide in isoamyl alcohol/methyl ethyl ketone/TCA in a method by Patthy (227B)that chromatographed sulfaquinoxaline on a Spherisorb Slow column with a six component mobile phase. Terada et al. (277B)dried chicken and egg samples with silica gel before CHC13 HACextraction, subsequently cleaning up on a Sep-PA before ion-pair HPLC separation of four sulfonamide residues. Schlatterer (260B) described highperformance TLC screening systems for 23 sulfonamides in muscle, kidney, and blood of animals, also using HPLC to confirm that the TLC results were free from interferences. Haagsma et al. (104B)analyzed swine, chicken, and cattle for five sulfonamide residue types by a TLC screening procedure, extracting with CHZCl,, cleaning up on a silica Sep-PAK, and detecting on the plate with fluorescamine. Jones et al. (137B), after extraction from tissue and Sep-PAK cleanup, performed two-dimensional (2D) TLC and microbial assays to detect four sulfonamides. Schlatterer et al. (261B) compared 2D-TLC to microbiological assay for 11sulfonamides in cattle and pigs. Thomas et al. (279B)reported their screening TLC method for five sulfonamides in tissues at 0.1 ppm. A capillary GC method for chloramphenicol and six sulfonamides in eggs, meat, and organs was described by Holtmannspoetter et al. (118E)who cleaned up CH3CN extracts on Sephadex LH-20 and did solvent partition before heptafluorobutyric derivative formation. Brumley et al. (21B)could identify 0.1 ppm residue of 18 sulfonamides in pig liver by using CIMS with isobutane reaction gas. Sulfathiazoleresidues of 0.06 ppm in honey could be measured by Barry et al. (6B) who followed a positive Bratton-Marshall test with HPLC on Bondapak Phenyl for confirmation. Parks (225B) discussed interferences to the Tishler method for sulfonamides, covering anthranilic acid, tryptophane, and kynureine effects. Parks et al. (226B)had earlier identified the anthranilic acid interference by a methylation and GC-MS technique. Cox et al. (47B) cleaned up pork extracts on XAD-2 before measuring sulfamethazine residues by HPLC on Zorbax ODS with 254 nm detection. Tetracycline extraction and cleanup from fish using Sep-PAKs was studied by Oka et al. (216B) who then per-
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formed a final high-performance (HP) TLC separation for tetracycline, oxytetracycline, and chlortetracycline. Hamann (106B) analyzed milk and blood for these same antibiotics, adsorbing them on XAD-2 resin before a microbiologicalagar diffusion test. Phenylbutazone remaining in cow’s milk was determined by Martin et al. (178B)who, conscious of the high partition into the fatty phase, chose hexane extraction before RP-HPLC analytical separation. Grohmann et al. (99B)examined meat for the residual tranquilizer drugs azaperone, diazepam, acepromazine,and xylazine, using capillary GC with EC, NPD, MS, or CIMS detection systems. Azaperone traces down to 10 ppb in pigs were detected by Hoffmann et al. (116B) on CIS HPLC columns with UV detection. Dimethyldiazepam at levels of 0.1-0.2 ppm in pig liver were detectable via a radioimmunological test performed by Koehler-Schmidt et al. (153B)who also used HPLC on a C8 column with less sensitivity. Natamycin traces in cheese were determined by Tuinstra et al. (29OB)separating on an RP-8 HPLC column and detecting peaks at 303 nm. Engel et al. (66B) washed the surface of cheese with MeOH to detect surface natamycin before chromatography on RP-8 and UV detection. Frede (83B) also analyzed for surface natamycin on cheese, using HPLC and 303 nm detection. Cow milk and blood serum were examined for pyrantel by CHC1, extraction before a TLC analysis by Gauch et al. (89B),who confirmed its presence with HPLC. Archer et al. (3B)analyzed grapes for 1-napthylacetic acid and its esters using normal-phase HPLC with fluorescence detection. N-Nitrosoamine analysis in foods utilizing chemiluminescence techniques was extensively reviewed by Scanlan (259B). Cutaia (49B) reported screening and confirmatory GC-thermal energy analyzer (TEA) methods for nitrosamines in beer as recommended by the American Society of Brewing Chemists. Sen et al. (263B) analyzed malt and beer for N-nitrosoproline and N-nitrososarcosine, cleaning up extracts with Clin-Elut Extubes, and then forming methyl esters to analyze by GC-TEA. A fast method for N-nitrosodimethylamine (NDMA) in malt was given by Havery et al. (11OB), extracting the solid sample in a column before direct GC-TEA. Only N-nitrosodimethylamine was detected in beer and whiskey samples by Leppanen et al. (168B) using adsorption of vapors swept from the Samples through Chromosorb 104 and thermal transfer to a GC for separation and thermionic detection. Kimoto et al. (147B) analyzed malt, beer, and milk powder for NDMA and Nnitrosopyrrolidine (NPYR) and confirmed their presence by converting them to nitramines using GC with TEA and EC detectors. NPYR and NDMA in bacon, beer, and malt were confirmed by SIM GC-MS before and after photolysis with 365-nm light in work by Kimoto et al. (145B). Kimoto et al. (146B) applied both a mineral oil distillation technique and direct solvent extraction to fried bacon before partition, alumina cleanup, and GC-TEA in a method for N-nitrosothiazolidine. NPYR was measured in uncooked meat by Hasebe et al. (108B), cleaning up extract on Sephadex LH-20 and subjecting a final HC1 solution to differential pulse polarography. Greenfield et al. (97B) developed a single-trap mineral oil vacuum distillation method for screening cooked bacon and tested recovery of seven volatile nitrosamines by GC-TEA. Pensabene et al. (230B) reported a dry-column method of extraction for fried bacon analysis, eluting impurities first with pentane CHzC12,NPYR with CH2C12, and then direct injection for C-TEA. Three methods for the analysis of NPYR in fried bacon were compared by Gates et al. (88B) and the dry-column chromatogra hy procedure agreed with the multidetection TEA method w h e the mineral oil distillation gave high results. Shuker et al. (267B)decomposed N-nitroso compounds eluting after HPLC separation by halogen lamp photolysis, measuring color after mixing with Griess reagent. Massey et al. (180B) synthesized Nnitroso-N’,N’-dimethylpiperazininium iodide as a model compound and tested HPLC separations with TEA detection. Havery et al. (1093) reported a survey on N-nitrosamines in bab bottle nipples where four species were found by a GCmethod. Formaldehyde traces in shrimp were measured by Radford et al. (244B) directly forming the 2,4-dinitrophenylhydrmone which was then separated by RP-HPLC and detected at 348 nm. Van Schalm (295B)steam distilled the HCHO from milk first before forming the same derivative and monitored the HPLC eluent at 350 nm. Protein-bound HCHO was estimated
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by Brunn et al. (22B)who used amino acid analysis to find the P-methyllysine addition product after NaBH4reduction. In later work, Brunn et al. (23B) improved the low recovery of bound HCHO by using NaCNBH, as reductant, causing less conversion of HCHO to MeOH. Daft (51B) published a multiresidue method for fumigants in food, extracting with acetone-water and partitioning into isooctane before GC determination of CHCl,, ethylene dichloride (EDC), CC14, trichloroethylene (TCE) chloropicrin, ethylene dibromide (EDB), and tetrachloroethylene. Morris et al. (192B)extracted EDB from citrus fruits with CH,CN, partitioned to hexane and quantified with EC-GC. Iwata et al. (132B)steam distilled EDB from citrus samples with benzene, cleaned up on fuming H2S04-treatedsilica gel, and measured by EC-GC. Cairns et al. (273) used CI- and ELMS to confirm EDB finding the ratio of two ions adequate. Wheat was assayed for phosphine residues by Rangaswamy (246B) who soaked the sample in AgN03 solution and read the resultant yellow color at 400 nm. In analyzing eggplant for chemical and pesticide contamination, Cairns et al. (28B)discovered that false HECD responses were caused by fatty acids. Van Rillar (293B) determined ethylene chlorohydrin in fumigated herbs, tea, flour, and spices by acetone extraction, carbon cleanup, and FID-GC. Bruns et al. (24B)extracted ethylene chlorohydrin from honey with ether or eluted from Florisil for beeswax analysis in their GC method using a microcoulometric detector. Van Rillar et al. (294B) published a headspace technique for residual solvents in decaffeinated coffee, equilibrating at 7 5 O before FID-GC. Downes (63B)measured residual petroleum solvents in fats and oils by direct injection onto a glass wool precolumn for FID-GC. Perchloroethylene was measured in meat meal by Fankel et al. (71B),extracting with petroleum ether, cleaning up on silica gel, and measuring with HPLC with 230 nm detection. Fatty acid esters of chloropropanediol were separated and identified in adulterated Spanish oils by Gardner et al. (87B)using TLC, GC-MS and NMR. Lawrence et al. (161B)extracted the surfaces of vegetables and fruits with CHC1, and determined mineral oil and wax by hightemperature programmed GC. The migration of solvents and packaging resin contaminants into foods was studied by Niebergall et al. (208B)who measured diffusion and partition from different packaging materials into model and real (milk) food systems. Figge et al. (77B)described an apparatus for testing migration that offered large surface areas to facilitate measurements. Acrylonitrile traces in 3% HACfood simulant were measured by McNeal et al. (184B) by a hot (goo) headspace technique and N-P detector GC. Gilbert et al. (92%) measured acrylonitrile in butter etc. and plastic containers by dissolving the sample in orthodichlorobenzene and sampling the headspace for thermionic GC analysis after equilibration at 120’ and 70°, respectively. Page et al. (223B)analyzed fatty foods for migrated traces of acrylonitrile from packages by blending with aqueous NaCl, equilibrating in vials in boiling water and headspace thermionic detector-GC. Gilbert et al. (93B) assayed foods and packaging materials for styrene monomer by automating headspace sampling and GC injection with single ion monitoring MS. Startin et al. (270B) used this same analytical technique and apparatus to survey margarines from ABS tubs for trace 1,3-butadiene contamination. Flanjak et al. (78B) applied both heated headspace-GC and HPLC techniques to a study of styrene monomer in foods, distilling into CHBCN for the latter. Varner et al. (296B) conducted an azeotroplc distillation from H20 MeOH to determine styrene in margarine, analyzing a istillate fraction by headspace GC. Damiani et al. (54B)determined styrene in wine by an indirect method, oxidizing it to benzoic acid and HCHO with KMn04 after pentane extraction, and then reacting the HCHO with NH3 and a 3-oxo ester to yield fluorescent 3,5-bis(ethoxycarbonyl)-l,4-dihydro-2,6-lutidine. Vinyl chloride monomer headspace methods were studied between laboratories in work reported by Rossi et al. (254B) comparing internal standardization to external. The migration of phthalate plasticizers into peanut oil packaged in PVC was determined by Petitjean-Jacquet et al. (234B)using chromatography on Styragel columns with THF mobil phase and UV detectlon. Kutter et al. (156B) investigated the migration of 3-aminocrotonates into oil from rigid PVC using a ninhydrin reagent and absorbance at 570 nm. Tolune 2,4- and 2,6-diamine in water contacted with “boil-in-bag’’packages was extracted into
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CH Clz,by Snyder et al. (269B), cleaned up by partitioning, animeasured on a 3-11. m Spherisorb ODS-2 column at 254 nm with subsequent confirmation by GC (thermionic or MS) after trifluoroacetate derivatization. Phenol residues in honey, as measured by four methods, were discussed by Daharu et al. (52B),the comparison being made on steam distillates analyzed by RP-HPLC (195 nm), direct fluorimetry (270 nm exitation and 300 nm emission), color development with 3,5-dichloro-p-benzoquinonechlorimine, and 4-aminoantipyrine color reaction, the HPLC method being preferred. Haefner (105B)measured phenol residues from pesticide degradation on ve etables and fruits by acetone extraction and capillary EC-G after cleanup. Pentachlorophenol (PCP) traces in gelatin were hexane-extracted from acid hydrolyzed solution and measured directly by ECGC on a SP-1240 DA packed column in a method by Borsetti et al. (17B). Meemkem et al. (185B)analyzed PCP residues in mushrooms, saponifying before CHzC12extraction, and methylating with diazomethane before EC-GC. Butte et al. (26B)analyzed clams and sediment for PCP and tetrachlorophenols by toluene extraction and ethylated upon GC injection by triethylsulfonium hydroxide reaction in the capillary EC-GC inlet. Lee et al. (164B)separated the methylated PCP derivative on a SE-54 capillary column with EC detection after preliminary automated GPC cleanup from tallow samples and Florisil cleanup between derivatization and GC. Hopper (119B)described an automated GPC cleanup system that facilitated isolation of pesticides and chemical contaminants from fatty foods. Potatoes were analyzed for tetrachloronitrobenzene residues by Bushway et al. (25B)who monitored CI8 Bondapak column effluent at 210 nm and compared that method to three others for the sprout inhibitor. Kin (148B)extracted maleic hydrazide from potatoes with Me8H and oxidized it in CHC13 with PbOz in the presence of cyclopentadiene to form pyrazine-3,6-dione which was measured by EC-GC. Ethylenethiourea residues from the degradation of thiocarbamate fumgicides in grapes, hops, and beer were measured by Nitz et al. (210B)extracting with CH2C12from an Extrelut column and separating on a fused silica (FS) Carbowax 20M capillary column with flame photometric detection (FPD). Massey et al. (181B)determined this compound in beer by cleaning up CHzC12extracts on a silica gel Sep-PAK and separatin on 3 series HPLC columns of Spherisorb CN (two) and Spierisorb NH2 with 240-nm detection. Dimethyl sulfone was identified in cow and human milk, urine, and blood by Imanaka et al. (130B)using MS after finding an unknown GC peak. Zhang et al. (314B)quantified Roussin red methyl ester in Chinese pickled vegetables with a GC-MS measurement on cleaned-up CHzC12 extracts. Nondek et al. (211B)could detect 0.1 ppm of o-toluenesulfonamide impurity in saccharin by concentrating on a precolumn before HPLC, achieving a 50-fold enrichment factor. Perfetti et al. (231B)could detect ethoxyquin in milk samples at low parts-per-billion levels with a method based on H 0-CH CN-hexane partitioning and subsequent RPHPL6 with duorescence detection. Barnes et al. (5B) detected 2-amino-3-methylimidazo[4,5-fl quinoline in cooked beef using two HPLC systems and MS confirmation. Alkyllead salts were measured in water and eggs by Forsyth et al. (80B) after dithizone extraction, phenyl derivative formation, and capillary GC. Bosin et al. (18B)identified and quantified 1,2,3,4-tetrahydro-6-hydroxy-P-carboline in beer, extracting with CHzC12, pentafluoropropionating the compound, and injecting onto a glass capillary GC column with SIM-MS detection. Brimer et al. @OB) used picrate impregnated ion-exchange sheets to detect HCN evolved from cyanogenic compounds separated by TLC. Mandenius et al. (174B)determined amygdalin in almond paste using an enzymic thermistor sensor with @-glucosidase. The use of selected ion monitoring (SIM) mass spectrometry to confirm and measure trace organic food Contaminants was reviewed by Gilbert (91B).Casterline et al. (34B)described a biological screening procedure for freshwater fish based on measuring the aryl hydrocarbon hydroxylase activity of extracts. Mitchum et al. (186B)could differentiate 22 isomeric tetrachlorodibenzo-p-dioxins(TCDD) with atmospheric pressure negative ion CI-MS and demonstrated recovery from fish at 25 ppt. Harless et al. (107B)measured 2,3,7,8-TCDD in fish by high-resolution capillary GC-MS after alkaline digestion and hexane extraction with alumina cleanup.
8
Niemann et al. (209B)analyzed fish for this dioxin following alkaline hydrolysis by three HPLC cleanups of a hexane extract and then EC-GC measurement. Sugar was examined for TCDD traces by Weerasinghe et al. (301B), Soxhlet extracting with hexane before acid, base, and alumina cleanups, and GC-SIM-MS. Chlorinated nitrobenzene residues in fish from the Mississippi river were found by Yurawecz et al. (312B)who reduced sample size and changed the Florisil elution sequence of the AOAC multiresidue method 29.001-29.018. Newsome et al. (206B)reported a procedure for hepta-, octa- and nonachlorodiphenyl ethers in chicken, extracting with acetone-hexane, cleaning up on Florisil, and further sequential separation by RP-HPLC (254 nm) and capillary EC-GC. Hiatt (113B)separated pollutants from fish by vacuum distillation into cold traps followed by capillary GC with scanning MS detection. Ogata et al. (215B)correlated the presence of dibenzothiopheneand alkyldibenzothiophenes with oil pollution as measured in mussels by capillary GC with MS, FID, or FPD monitoring. Kvalheim et al. (157B) applied SIMCA analysis to GC patterns of mussel extracts after methanolysis and silyl derivatization to detect patterns for pollution at sample source site and animal sex. Steinwandter et al. (272B)examined Rhine fish for polychlorinated styrene contaminants with capillary EC-GC and GC-MS techniques, finding those present containing 5 to 8 C1 atoms. Newsome et al. (207B) methylated octa- and nonachloro-2-phenoxyphenols extracted from chicken before FS capillary EC-GC. Musial et al. (196B)reported large interlaboratory variations for PCB analysis of herring oil when each laboratory performed their own choice of method. Tuinstra et al. (287B) analyzed oily fish and eel by fractionating the PCB residues on a Bio-Bead column before FS capillary GC with EC detection. Castelli et al. (33B)saponified fish and shellfish before hexane extraction, Florisil cleanup, and GC-MS with SIM. McKone et al. (183B)published a fast cleanup for fish PCB analysis that used one or two Florisil Sep-PAKs for purification before EC-GC, depending on the fat content of the samples. Iida et al. (129B)reported good results monitoring their packed-column GC separations of water or butter for PCB’s when they used CHI as carrier and reagent gas for CI-SIM-MS. Newsome et al. (205B)described using a radioimmunoassay to assay milk and blood for PCB’s with detection limits of 0.1 ng for Arochlor 1260 or 1254. A large review on polycyclic aromatic hydrocarbons in foods was presented by Fazio et al. (76B).Dawrova et al. (55B) detected naphthalene in honey by GC of silica gel purified hexane extracts. Dennis et al. (57B) compared HPLC and capillary GC methods for PAH analysis in food with GC favored if many isomers are present. Chou et al. (42B)obtained poor results from a spectrophotometric method for PAH compounds in food oils, the caffeine-complexation-based method giving high values. Traitler et al. (283B)examined vegetable and coffee oils by caffeine-complexation-extraction, cleaning up extracts by column or thin-layer chromatography, and measuring the species by capillary GC-MS. Guyot et al. (103B)reported correlation of 3-4 benzpyrene levels in roasted coffeeto bean type and roasting procedure when their HPLC UV (385 nm) separation was applied. Olanski et al. (217B) determined total PAH content of beverage or water by cyclohexane extraction, reversed phase TLC separation with double development, and fluorescence scanning. A method based on final HPLCJfluorimetry was employed by Humason et al. (123E)to measure PAH in fish after saponification, isooctane extraction, Florisil cleanup, and Me2S0 partition. Lawrence et al. (163B)studied 18 PAH’s in Canadian fish, shellfish, and meat using saponification, solvent partition, Florisil cleanup, solvent partition, and either RP-HPLC or GC-MS. Joe et al. (134B)analyzed barley malt for PAH compounds, cleaning up a cyclohexane extract on silica gel and alumina, and also using Me2S0 extraction of impurities before RP-HPLC with fluorimetric detection. Larsson et al. (160B)gave their method for PAH’s in grilled food that could measure 22 compounds by capillary GC. Lawrence et al. (162E)measured 15 PAH’s in vegetable and dairy products using HPLC-254-nm absorbance methodology. Vegetables tea and dried fish were studied for dibenzo[a,i]pyrene and benzo[rstlpentathene by Maru et al. (179B)who used hexane-MezSO partition for cleanup with alumina column fractions measured by fluorimetry. ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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Insect fra ments were detected in vegetable products by Doering (61%) who stained chitin particles with diamond Chromium pure blue or phloxine B. This author (60B) also gave a test for insects in cereal products, hydrolyzing the sample with anionic surfactants before staining the chitin, filtering, and measuring instrumentally on a film. Dent (58B) gave collaborative study results for defatting spices before filth analysis, with acceptable results for turmeric and poor ones for oregano. Uric acid in dairy products was measured by Casagrande et al. (32B) using Lima’s spectrophotometric method. Wehling et al. (302B)detected low levels of uric acid contamination in grains by RP-HPLC with ion pairing and 280 nm detection. Bishop et al. (15B) assayed for fungal contamination of tomato roducts by deacetylating chitin residues, deaminating, an developing color with 3-methylbenzothiazolin-2-one hydrazone and FeCl,. Putrefactive amines in foods were studied by Hui et al. (122B)who derivatized acid extracts with dansyl chloride after initial MeOH extraction and Butanol cleanup and performed a final HPLC separation OP RP-HPLC columns with UV detection. An enzymatic measurement of urea (after urease treatment) and ammonia in seafood was described by Cheuk et al. (41B) involving transamination of a-ketoglutarate with glutamate dehydrogenase and NADH present, the NADH change at 340 nm relating to ammonia concentration. Tonogai et al. (282B) gave their headspace GC method for estimating mono-, di-, and trimethylamine in fish and determined ammonia with chloramine T and heat. Tonogai et al. ( B I B )used HPLC for nonvolatile amines in fish, e.g., histamine, putrescine, and cadaverine, first derivatizing them with 7fluoro-4-nitrobenz-2-oxa-1,3-diazole in a butanol extract. Indole in irradiated hake was measured by Quaranta et al. (243B)by light petroleum extraction from a TCA solution of sample and color development with Ehrlich reagent. Lerke et al. (169B) could detect histamine in fish rapidly using diamine oxidase to release H202and then forming crystal violet in peroxidase presence. Lee et al. (165B) used HPLC to measure hypoxanthine and inosine in fish samples HC104 extracts and calculated “R values for a freshness index. An electrochemical enzyme sensor was described by Karube et al. (142B)based on a double membrane of B’-nucleotidase and nucleoside phosphorylase-xanthine oxidase with an oxygen electrode and the inosine 5-phosphate, inosine, and hypoxanthine were measured as a freshness index. Ethanol in canned salmon headspace was measured by Hollingsworth et al. (117B) using FID-GC with a Porapak QS column and this compound related to spoilage. Biogenic amines in meat were analyzed by Slemr et al. (268B), converting them to trifluoroacetyl derivatives after HC104extraction for capillary GC-MS measurement. These amines were HC104extracted from meat by Sayem-El Daher et al. (258B)to correlate them with microbial count after separation by cation-exchange chromatography. Kroll et al. (154B)documented conditions for determining the proteolytic activity of Pseudomonas fluorescens in milk samples, incubating with Na azocaseinate, acidifying with TCA, and measuring absorbance a t 330 nm or 360 nm. Marstop et al. (176B)gave a method for oxidized ketone bodies in milk that decarboxylated acetoacetate to acetone, reacting with hydroxylammonium chloride in a flow-injection analyzer with absorbance at 520 monitored. Littman et al. (171B) used a modification of their former method for organic acids to determine them in egg products, methylatin with Na methoxide and separating by GC on OV-351, and relating the acids to egg spoilage. Marsili (I 75B) investigated changes in soybean oil volatiles from fluorescent light exposure by headspace GC analysis on a Carbowax 20 M capillary column and found trans-2-trans-4-decadienal and two other peaks increased.
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CARBOHYDRATES The proceedings of the 18th session of IcUMSA, 1982, have been published (46C),and the 39th volume in the Advances in Carbohydrate Chemistry series (99C) is published. The use of HPLC as a means of determing all types of sugars with or without pre- or postcolumn derivatization has greatly increased in the last 2 years. Many interesting papers have had to be eliminated due to the use of similar procedures involving only minor differences. The use of a strong cation exchange resin in Na+ form has been found by Rajakyla et al. (80C) to be best for the determination of sugars in beet or cane mo288R
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lasses. The sensitivity of the HPLC determination for fructose, glucose, and sucrose in fruit has been shown by Shaw et al. (94C) to be greatly improved by the use of UV detection at 190 nm. The addition of n-alkylamine to the mobile phase has been found by Lochmueller et al. (55C) to improve capacity and selectivity on a Partisill0 column. Solutions to the problem of sodium chloride interference in HPLC analysis for sugars have been suggested by De Vries et al. (28C),who wash the column with tetraethylenepentamine, and by Willis et al. (112C)who add ion pairing reagent tetrabutylammonium phosphate to the mobile phase. Enzymic, gas-liquid chromato aphic, and HPLC methods for sugars and organic acids have reen compared by Reyes et al. (SIC);HPLC and enzyme results for sugars were in agreement and GLC results were lower. Precolumn derivatization of reducing sugars with dansylhydrazine has been described by Takeda et al. (97C)for the separation of pentoses, hexoses, and disaccharides and by Mopper (66C) who has studied the optimization of the same procedure. The reaction with p-anisidine has been used by Batley et al. (9C)to derivatize reducing sugars before HPLC analysis. Postcolumn detection systems include the use of 2-aminopropionitrile [1-cyanoethylammonium] fumarateborate reagent proposed by Kato et al. (50C),the reaction with 2,3,5-triphenyltetrazolium chloride described by Betteridge et al. (13C) and by Wight et al. ( I I I C ) , the use of p hydroxybenzoic acid hydrazide proposed by Woollard (113C), and the reaction with cyanoacetamide described by Schlabach et al. (91C). Detection methods for reducing carbohydrates include amperometric, after reduction of copper, proposed by Watanabe et al. ( I l O C ) ,pulsed amperometric detection after anion-exchange chromatography described by Rocklin et al. (84C)and Edwards et al. (32C),and triple-pulse amperometric detection used by Hughes et al. (45C). Electrochemical detection has been proposed by Buchberger et al. (20C) for sensitive detection of reducing sugars. The mass detector has been suggested by Macrae et al. (56C)as an improved, more sensitive detector for carbohydrates after HPLC separation. The applications of a liquid chromatography polarimetric detector have been discussed by Boehme et al. (14C). Sugar-related compounds have been separated by TLC by Szczepanowska et al. (96C)and identified by the use of different spray reagents. The use of N,N-dimethylazobenzene-4,4’-diamine as a labeling reagent for sugars before TLC separation has been described by Chang et al. (22C). Closely related sugars have been separated by Doner et al. (31C) using high-performance TLC on aminopropyl bondedphase silica plates impregnated with monosodium phosphate. A continuous flow procedure for reducing sugars and sucrose has been described by Diamandis et al. (30C)which uses periodate oxidation and a periodate sensitive flow-through electrode as detector. A flow enthalpimetric method for glucose has been proposed by Kiba et al. (52C) based on oxiddation by l,4-benzoquinoneand the use of an immobilized glucose oxidase column. A colorimetric method for ketoses has been described by Boratynski (15C) using the reaction with phenol-acetoneboric acid in the presence of sulfuric acid. Fructose in “pure” glucose has been determined by Vanecek (104c) by the reaction with diphenylamine. Immobilized enzyme electrodes have been utilized by Mason (60C) to determine glucose, sucrose, lactose, and ethanol in foods and beverages. Enzyme and colorimetric methods for sugars in potato tubers have been compared by Mazza (62C)who found good correlation between the methods. An electrode has been described by Scheller et al. (9OC) which eliminates glucose response and reacts with sucrose thus determining sucrose directly in mixtures. Raffinose in molasses has been determined by Polacsek et al. (77C)by a two-step enzyme procedure, splitting off and analyzing galactose. Fused silica gas chromatographic analysis of alditol acetates of neutral sugars has been extended by Oshima et al. (73C)to the analysis of amino sugars. The D and L enantiomers of ten sugars have been separated by Schweer (92C)as their trifluoroacetylated (-)-bornyloxime derivatives on capillary GLC. Fat and sucrose in dry cake mixes have been measured by Osborne et al. (72C) using near-infrared reflectance spectroscopywhich can provide fast results but with some loss of accuracy. Mono- and disaccharides have been separated by Kawamoto et al. (51C) using HPLC with an acetonitrile-rich eluent. The separation of a- and p-lactose has been achieved by Beebe et al. (12C)
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by HPLC on two octadecyl columns in series and water as mobile phase. Sucrose fatty acid esters have been determined by Tsuda et al. (1OOC) using GLC after saponification and formation of the sucrose TMS ether derivative. Baust et al. (11C) have compared the separation of low molecular weight carbohydrates by HPLC on radially compressed aminemodified silica vs. ion exchange, and advantages and disadvantages of both are reported. Furosine, a lysine-reducing sugar derivative, has been determined by Chiang (24C) by HPLC of food samples after hydrolysis. A rapid HPLC method for the separation of mono-, di-, and trisaccharide mixtures has been described by Ghernati et al. (38C);optimum separation was obtained with gradient flow programming. Oligosaccharides have been separated by Nikolov (71C) by HPLC on Zorbax-NH2 with acetonitrile water as mobile phase. The retention behavior of carbohydrate oligomers has been studied by Verhaar et al. (105C) on five different HPLC columns. Mutarotation catalysts have been added to the mobile phase by Brunt (19C) to avoid the double peaks due to a- and 0-anomers in the liquid chromatographic analysis of maltooligosaccharides. The use of calcium ethylenediaminetetraacetatein the mobile phase has been shown by Brunt (18C) to ensure the effficiency of the column packing for the analysis of linear and cyclic glucooligosaccharides. TLC has been described by Wuersch et al. (114C) as a method for the quantitative estimation of maltooligosaccharides. Procedures for the separation of neutral or char ed oligosaccharides by gel permeation chromatography with #PLC have been discussed by Heyraud (43C). Gel chromatography of oli osaccharides up to DP 60 has been proposed by John et al. f&C) on polyacrylamidegel with water eluent. A method for the measurement of total non-starch polysaccharides has been described by Englyst et al. (33C) using gas chromatography of the alditol acetates of the sugars after hydrolysis. Non-starch polysaccharides in cocoa powder have been analyzed by Schaefer ( 8 8 0 after enzyme treatment to remove starch, by anion column chromatography, and HPLC. Pentosans have been analyzed by Thomann et al. (98C) by chromatography on Sephadex and spectrophotometric determination. Dextrans in cane juice have been detected by Greenfield et al. (41C)using a technique based on a capillary viscometer. Dextran in sugar products has been determined by Roberts (83C) by reaction with sodium hydroxide, copper sulfate, and then with phenolsulfuric acid. An enzyme electrode for dextran analysis described by Riffer (82C)contains a sequentially working enzyme system overlaid on a platinum redox electrode. 0-Glucan in the presence of starch has been determined by Madacsi et al. (57C) by precipitation by alkaline copper sulfate followed by phenol sulfuric acid determination. An aqueous iodine-potassium iodide stain has been used by Quain et al. (79C) for the determination of glycogen in yeast. Starch in meat products has been determined by Haagsma et al. (42C)enzymically with amylo-l,6-glucosidase, hexokinase, and glucose 6-phosphate dehydrogenase, by Bauer et al. (1OC) by acid hydrolysis of the starch and enzyme determination of the glucose produced, and by Skrede (95C)by a-amylase and amyloglucosidasetreatment. The possibility of replacing the enzyme colorimetric method for starch by an enzyme electrochemicaldetermination has been described by Cuber (25C),who has determined starch in a one-step procedure by measurement of the oxygen produced by enzyme treatment with an oxygen electrode (26C). Selective digestion with glucoamylase of gelatinized starch has been used by Abraham (IC)to estimate the degree of gelatinization of the starch. An improved colorimetric method for apparent and total amylose in starches has been described by Morrison et al. (68C)using an improved blue polyiodide complex method. The amylose/amylopectin ratio of starches has been determined by Sargeant (87C) after solubilization in dimethyl sulfoxide, isoamylase treatment, and gel chromatography. Near-infrared reflectance spectrometry has been investigated by Marihart (SIC) for the analysis of starches and starch derivatives and found useful for some purposes. A gravimetric method for insoluble and soluble fiber has been proposed by Arrigoni et al. (5C) which uses enzyme treatment to remove starch and protein. Another enzyme treatment of foods before fiber determination has been described by Asp et al. ( 7 0 Knox et al. (54C) have suggested the use of ceramic fiber to replace asbestos in the crude fiber
determination. Detergent and nondetergent analyses of dietary fiber have been compared by Neilson et al. (70C) by determining the neutral sugar composition of the insoluble fractions by HPLC using two columns in series. Near-infrared reflectance spectroscopy has been applied by Baker (8C)to the determination of fiber in processed cereal foods with some success. Minerals and phytate have been reported by Schweizer et al. (93C) to be found in dietary fiber in foods, and the need for method improvement noted. An improved Zeisel method has been reported by Girardin et al. (39C)using GLC of the iodoalkanes and applied to the determination of alkoxy groups in lignin. An indirect polarographic determination of glycerol has been described by Utnik (103C)which measures iodate formed after periodate oxidation of the glycerol. Mannitol, sorbitol, and xylitol have been separated by Samarco et al. (86C) by HPLC with a specially treated resin. UV detection at 230 nm has been used by Galensa (37C) to determine sugar alcohols in foods at the parts-per-millionlevel. GLC has been described by Daniels et al. (27C) for the determination of the sugar alcohols after formation of the acetates. An enzymic assay for sorbitol in apples has been proposed by Brown et al. (17C) by converting sorbitol into fructose with L-iditol dehydrogenate. Polysaccharide thickening agents have been separated by Schaefer et al. (89C)by zone electrophoresis on dichlorodimethylsilane treated glass-fiber sheets. Anionic gums have been detected by Voragen et al. (107C)by HPLC analysis of the uronic acids produced by hydrolysis. After separation from food and methanolysis natural thickeners have been determined by Preuss et al. (78C) by capillary column GLC. Volume 2 of Food Hydrocolloids has been issued by Glicksman (40C). The carbohydrate and uronic acid content of acacia have been determined by Artaud et al. (6C)by GLC, potentiometry, and spectrophotometry and NMR spectra obtained. A method for a1 inate in beer has been described by Pfenninger et al. (768) using an electrophoretic separation. The uronic acid composition of alginates has been determined by Gacesa et al. (36C),by HPLC after hydrolysis and detection at 210 nm, and by Annison (4C) using a radial compression column and refractive index detection. The use of 2-thiobarbituric acid has been shown by Allen et al. (3C)to be an ideal reagent for the colorimetric assay of K-carrageenan. After enzyme hydrolysis the sulfated oligosaccharides from K-carrageenan have been separated by Heyraud et al. (44C) by HPLC up to a degree of polymerization of 13. A conductometric method for the quantitative identification of pectins in plant extracts has been proposed by Turdakova et al. (102C),it involves extraction and conversion to pectic acid. Methods for polyuronide methoxy-group determination have been compared by Walter et al. (108C). De Vries et al. (29C) have investigated the distribution of methoxyl groups in apple pectic substances by means of ion-exchange,gel filtration, and enzyme degradation techniques. The degree of pectin methylation in plant cell walls has been measured by McFeeters et al. ( 6 3 0 A method for determining the free carboxyl group distribution in pectins has been described by Tuerena et al. (IOIC) by enzyme hydrolysis, ion exchange, and Sephacryl S-200 chromatography. An automated analyzer for uronic acids has been described by Rushton et al. (85C)which uses ion-exchange separation and copper reduction determination. The uronic acids and oligo alacturonic acids of alginate and pectin have been separatedty Voragen et al. (106C)by HPLC on anion-exchange columns and by reversed-phase HPLC. Atractyligenin has been determined in coffee by Aeschbach et al. (2C)by TLC after extraction, and by Maier et al. (59C) and Maetzel et al. (58C) who have used a similar technique and reported values for different varieties of coffee. Cyanoglucosides have been determined by Nambisan et al. (69C) in cassava by the reaction of cyanide with chloramine T and barbituric acid pyridine reagent and by Brimer et al. (16C) by TLC and densitometry. Amygdalin has been determined in apricot products by Kajiwara et al. (4912) by HPLC after extraction. A review of colorimetric and chromatographic methods of analysis for glycoalkaloids in potatoes has been presented by Osman (74C). An immunosorbent assay for total glycoalkaloids in potato tubers has been tested by Morgan et al. (67C) and found to be simple and precise. A rapid method for the determination of a-solanine and a-chaconine in potato products has been described by Jellema (47C) and ANALYTICAL CHEMISTRY, VOL. 57,
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involves separation, TLC, and fluorodensitometry. The preparation of a standard for TLC identification of potato glycoalkaloids has been described by Filadelfi et al. (35C). Carbohydrate components in glycoproteins have been analyzed by Chaplin (23C)by gas chromatography on a WCOT column after derivatization. Metabolites of potato glycoalkaloids have been determined by HPLC by Bushway (21C)and confirmed by TLC. Analytical methodology for determining glucosinolate composition and content has been reviewed by McGregor et al. (64C)and by Fenwick et al. (34C). Desulphoglucosinolates have been separated by Minchinton et al. (65C)by HPLC after extraction. Phenolic glucosides in cane molasses have been analyzed by Palla (75C)by gel filtration on Sephadex G-10 and column chromatography on silica gel and then GLC of the silyl ethers of hydrolyzed fractions. Soyasaponins in soy beans have been quantitated by Kitagawa et al. (53C) using HPLC of the fluorescent coumarin derivatives. The dry substance, density, and temperature relationship of corn syrups, high-fructose corn syrups, and blends have been studied by Wartman et al. (109C)and tables of these data are presented.
COLOR Methods for the determination of food colors and natural colorants have become more sophisticated as instrumentation improves. Zeng et al. (630)have described methods to determine synthetic dyes in foods by using dual wavelength spectrometry, and also by paper chromatography and thinlayer chromatography (640)with a minimum detectable level of 0.05 pg. Photometric determination of permitted food colors has been suggested by Prasad et al. using l-tetradecylpyridinium bromide (410)and aliquat 336 (420).A series of papers by Ito et al. have proposed the determination of dyes in foods by a liquid-liquid partition method (220)and by a Celite column chromatographic method (230),and the two methods were compared (240)indicating that the partition method was better for coal tar dyes and the column chromatographic method was better for natural dyes. High-performance liquid chromato aphy has provided an efficient means of separating and etermining food dyes. Reversed-phase ion-pair chromatography has been used by Lawrence et al. (320)for the separation of 12 synthetic food dyes, and Bricout (60)has described separations after extraction into chloroform-methanol. Another HPLC separation of ten coal tar dyes has been described by Nishizawa et al. (370).A general HPLC method has been developed by Tonogai et al. (560)which determines dyes, colorless impurities, and subsidiary dyes. Ion-pair HPLC has been used by Salagoity-Auguste (470)to determine synthetic dyes in beverages and foods. Two multicomponent solvent systems are described by Steele (500)for the identification and quantification of synthetic food dyes in alcoholic beverages. Synthetic dyes in gelatin containing sweets have been determined by Puttemans et al. (450)by HPLC and colorimetry after polyamide adsorption and ion-pair extraction with trioctylamine. Colorants in dried shrimp have been extracted using ion exchange and determined by HPLC by Tonogai et al. (570).Resonance Raman spectroscopy has been applied by Stobbaerts et al. (520)to the yellow, orange, and red water-soluble dyes registered by the EEC; most artifical dyes yielded spectra adequate for identification purposes. Water-soluble green and blue coal tar dyes in beverages and confectionary have been separated and identified by Prasad et al. (400)by thin-layer chromatography. Ultramarine has been determined in white sugar by Andrzejewska (20) using TLC after polyamide separation. Puttemans et al. (440)have applied HPLC to the determination of tartrazine in rice-milk after ion-pair extraction with tri-n-octylamine. The determination of amaranth in foods has been accomplished by Kobovi et al. (270)usin differential pulse polarography. Trace impurities in solu le food dyes have been determined by Joyce et al. (250)using reversed-phase HPLC, and methods for tertiary aromatic amines and quinoline derivatives have been developed by Hunziker et al. (210).Intermediates in food dyes have been determined by Lancaster et al. (300,310)using ion-pair HPLC. Goldberg et al. have determined intermediates in FD&C Red No. 3 (160)and D&C Yellow No. 7 (170)using HPLC and gradient elution. Calvez et al. (90)have determined subsidiary colors
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in Red No. 3. Studies of degradation of food colors have been made by Fogg et al. (140)using differential-pulse polarographic monitoring. About 50 natural dyes have been studied by Airaudo et al. (10)by TLC on silica gel and cellulose plates, and the method has been applied to dyes in yogurt. Betanin in food stuffs has been detected by Henning (180)by TLC after extraction and concentration. Betanin degradation products have been monitored by Schwartz et al. (480)using preparative and analytical HPLC. The use of a tristimulus colorimeter has been proposed by Cohen et al. (100)for the determination of betanin and vulgaxanthin I in beet powder. Wasserman et al. (610)have studied the effect of hydrogen peroxide and phenolic compounds on horseradish peroxidase catalyzed decoloration of betalin pigments. Cochineal has been detected in meat products by Andrzejewska (30)by TLC after extraction and purification by column chromatography. HPLC of turmeric powder for the determination of curcumin has been described by Smith et al. (490)using UV and electrochemical detectors and by Tonnesen et al. (550)using UV and fluorescence detection. Gardenia yellow dye in foods has been detected by Noda et al. (380)by measuring geniposide by TLC and HPLC, and Nishizawa et al. (360)have analyzed foods for annatto extract and Gardenia yellow by determining bixin, norbixin, crocin, and geniposide by HPLC. Colors in powdered paprika have been analyzed by Pribela et al. (430), by three methods, and they recommend extraction with acetone and reading absorbance at 469 nm. Hops have been analyzed for xanthohumol by Lyubchenko (330)using TLC. Citrus carotenoids have been determined by HPLC by Noga et al. (390)using a pair of columns in series and by Nakazoe (350)using gradient elution and colorimetric detection. The Carrez reagent has been used by Wallrausch (60D)as a means of separating carotenoids from juices and beverages. Hsieh et al. (200)have extracted and determined cy- and 0-carotenes in foods using HPLC. Catechins and chlorophylls in tea have been determined by TLC by Ting (530).Chlorophylls and phaeophytins in beans have been analyzed by Zonneveld et al. (650)by TLC and fluorimetry. Near-infrared reflectance measurement has been applied by Tkachuk et al. (540)to the measurement of chlorophyll in whole rapeseed kernels. Anthocyanins have been separated by Francis et al. (15D) using droplet counter current chromatography. Separation of malt and hop proanthocyanidins has been achieved by Derdelinckx et al. (130)using Sephadex LH-20 and Fractogel TSK HW-40 (S). HPLC has been applied by Blom (50)to the measurement of anthocyanin degradation and by Broennum-Hansen et al. (70)to the separation of anthocyanins of elderberry. The degree of polymerization of proanthocyanidins has been estimated by Butler et al. (80)by reacting the flavonoids with vanillin in acetic acid instead of methanol. A method for (-)-epicatechin in cwoa beans has been proposed bv Kim et al. (260)using HPLC. The principd polymetioxylated flavones from orange peel oil have been determined by Bianchini et al. (40)by HPLC. Thirty-four flavonoids have been separated by HPLC by Dai le et al. (110)on a column of pBondapak CI8. Daigle et al. f120) have also published a review on the analysis of flavonoids by HPLC. Analysis of hesperidin by the Davis method has been shown by Smolensky et al. (510)to be highly dependent on method parameters, and these discrepancies are listed. Hop flavanols have been analyzed by McMurrough et al. (340)using preparative chromatography, TLC, and HPLC. Characteristic mass spectra have been obtained by Rizzi et al. (460)for ten polymethoxyflavones. The detection and determination of flavonoids in beer have been discussed by Vancraenenbroeck et al. (580) by gas-liquid chromatography. Van Genderen et al. (590)have noted that color reactions with iodine may be useful in distinguishing between closely related flavones. Problems in the vanillin-hydrochloric acid method for sorghum grain tannin have been discussed by Hoshino et al. (190). Haem pigments in meat have been determined by Krzywicki (280)by phosphate buffer extraction and absorbance measurements. Melanoids in meat are extracted with water by Kuncheva et al. (29D),concentrated, and characterized by spectrometry and gel chromatography. The presence of water in the determination of condensed tannins by the vanillin reaction has been found by Winkler et al. (620) to significantly affect the absorbance readings.
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ENZYMES General books on enzymes include “Topics in Enzyme and Fermentation Biotechnology”, edited by Wiseman (&E), and “Methods of Enzymatic Analysis”, edited by Bergmeyer et al. (3E),which covers methods for lipase, cholinesterase, phosphatase, cellulases, etc. Interest in the grain amylase analyzer has led to studies of its use in determining added a-amylase in cereal-based products by Asp et al. (IE), a-amylase in flour by Diachuck et al. (7E),com arison of the analyzer with the Hagberg falling number met!od by Kruger et al. (22E),and comparison with amylograph and falling number methods by D’Appolonia et al. (6E). Nephelometric and Phadebas methods for a-amylase in wheat flour have been compared by Hsu et al. (18E)and results correlated well. Penten (36E) has proposed a modification of the falling-number method for measuring both cereal and fungal a-amylase activity. The use of a commercial colorimetric substrate has been suggested by Mathewson et al. (29E) for the specific determination of both @-amylasein cereals and fungal a-amylase. A rapid method for the determination of diastatic power in malt has been described by Henry (16E)using short extraction and incubation times. An electrochemicalassay for catecholase activity of mushroom tyrosinase has been proposed by Power et al. (39E)based on measuring the diffusion-limited current at a rotating disk electrode. An automated determination of catalase in milk has been described by Dubois et al. (8E) using a catalasimeter. The action of chymosin in milk has been followed by Van Hooydonk et al. (47E) using HPLC of the glycomacropeptide formed. A spectrophotometric assay for dehydrowcorbate reductase has been suggested by Stahl et al. (42E) which follows the absorbance at 265 nm. Radial-diffusionassay has been applied to the measurement of @-glucanasein malt by Martin et al. (27E) using agarose gel in which @-glucoseand Congo Red are incorporated. A simple rapid procedure for glutamic acid decarboxylase in barley using nondispersive infrared measurement of the rate of carbon dioxide evolution has been used by Lamkin et ai. (24E)to provide a useful index of viability of barley. The resence of 3-hydroxyacyl-CoA dehydrogenase in the pressefjuice of meat has been determined by Gottesmann et al. (14E) by incubation with acetoacetyl-CoA and NADH and provides a means of differentiation between fresh meat and frozen-and-thawed meat. A reliable enzyme assay for lactose activity has been proposed by Jacober-Pivarnik et al. (19E)using a nonfat dry milk substrate. A radioisotope assay for lipase in aqueous suspensions of oat flour has been developed by Matlashewski et al. (30E) using glycerol tri[l14C]oleateas substrate. Assay of lipase activity in single grains of oats has been described by Sahasrabudhe (41E),the free fatty acids produced are determined b the copper soap method. Fluorometry has been used l y Stead (43E) to measure the activity of the extracellular lipase on the fluorogenic substrate 4-methylumbelliferyl oxalate. Myrosinase (thioglucosidase) in mustard seed has been assayed by Gatfield et al. (13E) using a coupled enzyme procedure for the continuous determination of glucose released from sinigrin by the enzyme. The conditions for the assay of nitrate reductase have been studied by Sym (45E) and optimum conditions suggested. A rapid assay for oxalate oxidase has been proposed by Pietta et al. (37E) which measures the product of reaction of hydrogen peroxide (formed during the decomposition of oxalate) with 4hydrpxy-(3;methoxyphenyl)acetic acid by HPLC. Milk clarified with butylamine-cyclohexane-Triton X- 100 has been used by Linden et al. (26E) for the spectrometric determination of alkaline phosphatase, peroxidase, proteinase, and 0-D-galactosidase activities. Another clarification procedure for milk has been proposed by Owen et al. (35E) which uses Triton X-100 and EDTA; acid phosphatase activity could be followed colorimetrically in this solution. A biochemiluminescence method has been applied by Porzucek (388) to the determination of oxidizing enzymes, peroxidase, o-diphenol oxidase, and ascorbate oxidase, in fruits and vegetables. Phenol oxidase activity in sunflower seeds has been determined by Mieth et al. (31E) by the reaction with pyrogallol. Peroxidase activities of food stuffs have been assayed by Murty et al. (33E) using an oxidative coupling reaction with hydrogen peroxide and peroxidase. Mistry et al. (32E) have investigated a dialysis technique for measuring
proteolysis in milk, the dialysis provides a clear solution for colorimetric detection of the products produced by the enzymes. Turbidimetric measurement of the coagulants of milk casein has been used by Ohba et al. (34E)to measure protease activity. Four methods for determining protease activity in milk have been compared by Kwan et al. (23E) and the fluorescamine method for determining the hydrolysis of milk proteins was the most reliable and sensitive. A chromogenic substrate has been used by Rollema et al. (40E) for the spectrophotometric determination of plasmin in milk. This procedure was modified by Kroll et al. (21E) by the use of an improved substrate. The Hide Powder Azure assay has been found by Kalogridou-Vassiliadou et al. (20E) to detect proteinases in milk before their action on casein can be seen by electrophoretic methods. In a series of articles Fukal et al. have discussed immunochemical determination of chillproofing enzyme in beer (9E),a sensitive assay of proteolytic activity with casein substrate (lOE),the determination of low proteolytic activity using gelatin as substrate ( I I E ) , and a very sensitive method for proteolytic activities in beer using treated human serum albumin as substrate (12E). An improved assay procedure for limit dextrinase (pullulanase) in malt extracts has been described by Lee et al. (25E) using pullulan as substrate. Rennet for cheese making has been analyzed by Martin et al. (28E) for chymosin and pepsin by dialysis, ion-exchange chromatography, and the use of Berridge substrate. Gel electrophoresis has been used by Dal Belin Peruffo et al. (5E) to distinguish between bovine and microbial rennets. Superoxide dismutase in barley has been determined by Bamforth (2E) by following the reduction of cytochrome c. Column chromatography has been used by Toyohara et al. (46E)to separate calpastatin and a trypsin inhibitor. Trypsin inhibitor and trypsin have been determined by Suzuki et al. (4423)using a new substrate tosyl-L-arginyl-L-phenylalanine; a pH stat has been used by Hill et al. (17E) to evaluate trypsin inhibitor and tryptic hydrolysis of soy flours, and Charpentier et al. (4E) have described a rapid automated procedure for the determination of trypsin inhibitor activity in common foods. A rapid and sensitive method for the visualization of enzymes in polyacrylamidegels has been described by Gunther et al. (15E).
FATS, OILS,AND FATTY ACIDS The second edition of Christie’s “Lipid Analysis” is available and useful for general reference (9F).Newman (41F)has made use of video image analysis (VIA) as a predictor of visual fat and lean of beef and compares results obtained in a commercial environment with those obtained by visual assessment and by chemical fat estimation, reporting that the VIA technique is reliable and reproducible. Modifications have been made in both the centrifugation and the extraction method for the determination of free fat in milk so that they can be applied to the determination of free fat in cream for the assessment of damage done to fat globules during processing by Fink and Kessler (18F,19F). Mills and Van de Voorst (38F) have assessed the use of infrared spectroscopy for the estimation of fat in aqueous fat emulsions citing that the most accurate results should be obtained with use of the CH and CO signals and the iodine value if a variety of fats is to be analyzed from a single calibration. Fluorimetric emissions were used (66F) to provide topograms of intensity vs. excitation and emission wavelengths for the characterization of various wavelengths for the characterization of various edible oils in hexane solution. The theory of the relationship between acoustic propagation and dilatation is given for solidifying fats and oils (46F) and experimental evidence is reported (27F) to support the hypothesis that acoustic dilatation is linearly related to solid fat index dilation. Centrifugal liquid chromatography was performed (51F) on a rotating silica disk column to fractionate the neutral lipids of rice-bran oil and microcolumns of Extrelut were used to extract/collect the lipids from serum and milk (30F)prior to GLC and TLC analysis of triglycerides, cholesteryl esters, and fatty acids. Lee et al. ( 3 1 0 described an automated, flow injection method for the determination of iodine value of fatty acids. Methods are reported for determining the free fatty acids of milk by ion exchange resin adsorption followed by GLC on a column of 20% ethanediol adipate on Diatomite C-AAW (100-120 mesh) (40F)and Deeth et al. (IIF) have also measured the FFA of milk fat from a spectrum of dairy ANALYTICAL CHEMISTRY, VOL. 57,
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products by GLC after isolating the FFA from the hexaneethyl ether extracts by column chromatography on neutral alumina with 6% formic acid in isopropyl ether used as the eluant. A rapid technique is described (1OF) for the selective methylation of FFA from lipid mixtures without transesterification of glycerides or other lipid components by use of strong anion-exchange resins as heterogenous basic catalysts. Bynum et al. (7F)provide a spectrophotometricmethod for measuring the FFA of cheddar cheese by forming the copper soaps, extracting these in a mixture of chloroform, heptane, and methanol, reacting with sodium diethylcarbamate, and reading the absorption a t 440 nm. A description is given (14F) of a formic acid trap used for GC analysis of fatty acids in milk which is used to facilitate the measurement of C4 to CU2 acids by permitting formic acid saturated He carrier gas to be directed to reference and sample ports (reported to improve resolution, eliminate ghosting, and provide chromatograms with flat base lines and only minor peak tailing). HPLC methods are given (57F,59F) for the determination of triglycerides of fats and oils with correlations provided for elution times and order for number of carbons and total double bonds. Shukla et al. (53F) report a simple and direct procedure for the HPLC determination of the triglycerides of cocoa butter and compare results obtained with those obtained by an alternate TLC-GC procedure. Methods are given (%F, 39F) for the analysis of the fatty acid triglycerides of various fats and oils by reversed-phase HPLC with direct liquid inlet mass spectrometry, using a column of Supercosil LC-18 and gradient elution of 30 to 90% propionitrile in acetonitrile using the chemical-ionization mode. HPLC with infrared detection at 1750 cm-l was used to measure the estolide triglycerides in Sapium seeds (43F) and Agrawal and Blagrove report a novel method ( I F ) for the spectrometric determination of triglycerides which relies on the quantitative degradation of 0-acyl lipids with hydrazine and the subsequent conversion of the fatty acid hydrazides to the corresponding N-isopropylidenealkanohydrazides by reaction with acetone. Geeraert and DeSchepper (23F) describe the use of reversed-phase HPLC to determine the structure of triglycerides and make use of bromination followed by RP HPLC analysis to obtain the measure of cocoa butter equivalents in chocolate products. Merritt et al. (37F) have developed a computer program which predicts the triglyceride composition of fats and oils from the fatty acid composition of the lipid hydrolysates. A procedure is given for the rapid preparation of the phenacyl and naphthacyl derivatives of saturated, monounsaturated, and polyunsaturated fatty acids prior to their determination by reversed-phase HPLC ( 6 9 0 ,and use is made (65F) of infrared and ultraviolet spectrometry to determine the geometric and positional isomers in plant oils. Williams and Macgee (64F) report on a rapid GLC method for determining the FFA in vegetable oils by dissolving the oil in hexane and isolating the FFA into an aqueous solution of (trimethylpheny1)ammoniumhydroxide and when the FFATMPH salts formed are injected into a GC, a pyrolytic methylation reaction occurs providing the methyl esters. Individual FFA in the presence of fatty acid lycerides were selectively esterified from cereal grain lipidg extracts using p bromophenacylbromide prior to HPLC analysis (60F) and Sampugna et al. (498‘)describe a GC method for the rapid measurement of trans fatty acids using 15-m glass capillary columns coated with SP-2340. An Extrelut column was used (33F) to isolate the fat from salad dressings prior to transesterification and GC analysis of the methyl esters and Butte (6F)reports a rapid method for the determination of fatty acid profiles from fats and oils using trimethylsulfonium hydroxide for transesterification. Christie (SF)gives a simple, rapid procedure for the transmethylation of glycerolipids and cholesteryl esters, reacting the lipids in ethyl ether in the presence of methyl acetate with 1 M sodium methoxide in methanol at room temperature. The preparation of fatty acid isopropylidenehydrazides and their subsequent analysis by HPLC is described (2F). Gaydon et al. (22F)provide a micro-GC method for the estimation of the oil content and fatty acid composition in seeds with special reference to cyclopropenoic acids (reporting the method capable of being used on individual seeds). A method is given (4F) for the HPLC analysis of underivatized fatty acids in margarines and the use of TLC coupled with flame ionization analysis is applied 290R
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to the quantitation of mixtures obtained by the transesterification of vegetable oils (20F). Gate decoupled 13CNMR spectra of the saturated and olefinic carbons in palm oil were used (42F) for the direct determination of the fatty acids in mole fractions of saturated, monoene, and diene acid chains. Schoolery (52F) reports on uses of high-resolution proton NMR and natural abundance 13CNMR with Fourier transform for application to lipid analysis. Application was made of chemiluminescence (CL) for assessing oxidized off-flavor of milk fat samples with a scintillation counter used for measuring CL and correlations made with peroxide values, anisidine values, and flavor (58F). Erucic acid was determined in a two-step procedure in marine oils and hydrogenated fats ( 1 3 0 wherein the constituent fatty acids are first separated on a AgNOBimpregnated silica gel TLC plate with the components moving ahead of cetoleic acid and the added internal standard being scraped off and determined by GC on a column packed with a liquid crystal (N,N’-bis(p-methoxybenzilidene)a,a’-bi-p-toluidine) as the stationary phase. A new method based on TLC and colorimetry (62F) is presented for the sanitary evaluation of frying fats, and Woo and Lindsay report on both the statistical correlation of quantitative flavor intensity assessments and individual FFA measurements for routine detection and prediction of hydrolytic rancidity offflavors in butter (68F) and also the application of stepwise discriminate analysis of FFA rofiles for identifying sources of lipolytic enzymes in rancif butter ( 6 7 0 . Strocchi (56F) describes a GC procedure for determination of cis and trans unsaturated octadecenoate and octadecadienoate esters in hydro enated fats by converting them into the corresponding epoxifes by treatment with m-chloroperbenzoicacid, followed by FID capillary GC using OV-275. A technique is described for detection of lipid peroxidation in low moisture foods (e.g., parboiled peas or rice, tomato powder, or potato flakes) by the anal sis of monohydroxy fatty acids by combined column and T L 8 separation followed by GC-MS analysis (55F).Pikul et al. (45F) have established the need for adding antioxidant (BHT) to samples of fat from chicken meat during the determination of malonaldehyde prior to the thiobarbituric acid assay to eliminate sample autoxidation (capable of producing erroneously high results) and Marsili (36F) reports on the measurement of light-induced chemical changes in soya-bean oil by capillary headspace GC. Cyclopropenoid fatty acids were measured by the HPLC analysis of their methyl esters on a pBondapak column with MeCN-H,O as eluant (34F) and a description is given (I2F) of the application of an automated AOM (active oxygen method) test to various cookin oils and shortenings. Malonaldehyde was also determine$ (5F)by extracting food and feed samples with trichloracetic acid, heating the extract with thiobarbituric acid, and separating the malonaldehyde-thiobarbituric acid complex formed on a pBondapak column and measuring the absorbance at 546 nm. Asakawa reports (3F) on a gel filtration technique (incorporating both Sephadex LH-20 and Sephadex LH-60 columns) for characterizing the deterioration of thermally oxidized fryin oils, and a method is given (WF)for measuring total malonafdehyde in vegetable oil by HPLC after first reacting it with dansylhydrazine to form 1-dansylpyrazole. Gomes (24F) also makes use of el-permeation chromatography on Sephadex LH-20, witi CHC13 as mobile phase, followed by GLC on a column packed with CWLA (60-80 mesh) coated with 20% of LAC 728, to determine oligopolymers and oxidation products during thermal oxidation of vegetable oils. Gamba et al. (2IF) describe a procedure for monitoring the various stages of the autoxidation of tallow and lard by UV spectrophotometry. Faria (16F) reports on a method and a gas chromatographic reactor which was developed to measure the effectiveness of antioxidants for polyunsaturated lipids, and use of a gas chromatographic reactor was also made (17F) to study lipid photooxidation directed toward predicting stability of fatty foods packaged in clear or translucent materials. El-Tarras et al. (15F)provide a method for the semimicro determination of iodine values (requiring about 5-10 mg of the oil or fat) using hexadecyltrimethylammonium tribromide as reagent, treating with KI, and titrating the liberated iodine with 0.01 N NaS203. A method was developed (70F) for the separation of seed oil steryl esters and free sterols using a combination of preparative column, TLC, and GLC and it was applied to peanut and corn oils. Weber (63F) makes use of HPLC to
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measure the tocols in corn grain, fiiding that the tocol isomers varied greatly among the 15 corn inbreds that were examined. Fluorometry was developed (61F) as a tool for the simultaneous estimation of chlorophylls and pheophytins in refined fats and oils, and Slover et al. (54F) make use of capillary GC (Dexsil400 WCOT column, FID) to simultaneouslydetermine tocopherols and sterols in fats and oils. A procedure is offered (50F) for the enzymic determination of cholesterol in eg yolk using a commercial test kit (Boehringer) and methofs are given by Rivnay (48F) for the combined analysis of phospholipids by HPLC followed by TLC on Silica Gel G plates. Rhee and Shin (47F) report a simple and rapid HPLC method for the determination of phosphatidylcholine in soy lecithins using RI detection and Picard (44F) provides procedures for measuring the sterol compounds of green coffee by combined GC and column chromatography. The sterols, methylsterols, and dimethylsterols of some vegetable oils were measured (32F) by high-resolution GC with respect to their variation in refining, and Hurst et al. (26F) have developed a HPLC method for the analysis of cholesterol in milk roducts. Combined chromatographic techniques were used y Jordal (29F) for the isolation and determination of the fatty acid composition of wax esters and cholesteryl esters in fish oils, and the wax esters of sunflower oil were separated by TLC on Silica Gel G with petroleum ether-ethyl ether-acetic acid (98:2:1) with spots detected with phosphomolybdic acid a t 180’ (28F).
E
FLAVORS AND VOLATILE COMPOUNDS “Flavor Research Recent Advances” is a recent book which emphasizes the prominent role of gas chromatography and mass spectroscopy in flavor and aroma studies and deals with the fundamentals of isolation, separation, and sensory characterization of flavors (98G). A freshness index method was developed for protein foods (meat, fish, processed chicken, cheese, and synthetic protein) by Carlucci (14G) wherein use is made of the reaction kinetics for the formation of putrecine, cadaverine, and histamine with respect to their precursor amino acids through product storage, by measuring the ion exchange resin column separated amines and amino acids by HPLC analysis of their dansyl derivatives. A GC method is reported (4G)for the measurement of SOz in food headspaces over packaged foods in the presence of water vapor up to saturation levels using a Teflon column packed with Chromosorb 108 and using an electrolytic conductivity detector, and Krueger et al. (49G) describe a GC procedure for the determination of aroma volatiles found in the C02 released during the brewing process of beer (with the volatiles being first collected by bubbling the COz through CC13F). Wyatt (107G)has made use of headspace GC for the semiautomation of the analysis of acetaldehyde in polyethylene terephthalate beverage bottles, and a spectrophotometric method for the determination of acetaldehyde in food is given (72G) which is based on the formation of its semicarbazone after reaction with semicarbazide-HCl and reading a t 223 nm. Saito et al. (84G)report on a colorimetric procedure for the determination of maltol com ounds in sugars by formation and elution of the maltol-Fe 5 : compounds from a silica gel column, drying off the solvent in the presence of excess Fe3+ solution, and then dissolving the concentrate in 0.05 N H2S04and measuring it a t 522 nm. Monseur et al. (69G) measure the bitter quassinoid compounds glaucarubin and glaucarubinone from Simaruba glauca seeds by HPLC on a column of R-Si1 c18 HL/D with refractometric detection, and Leclercq (56G)reports on a HPLC method for measuring latucin in roots of chicory with detection at 258 nm. A method is described ( 102G) involving headspace sampling, heart cutting, collection and concentration of the volatiles by a purge and trap technique, and two-dimensional GC with both FI and flame photometric detectors (applied to the analysis of trace volatiles in coffee along with GC-MS identifications), and Purcell et al. (77G) describe special apparatus used for the preconcentration of the volatile aroma from the intact fruit of Coffea arabica prior to GC-FTIR analysis. Liardon and Ott (60G) report on their work in applying multivariate statistics to the classification of capillary GC headspace profiles obtained for coffees from various origins and degree of roast, and a method is given for the GC determination of menthol in mentholated sweets and panmasala (a chewing mixture) after its steam distillation into CHC1, (79G). HPLC methods are reported
for the determination of glyc rrhizin in liquorice products using an RP-18 column with dretection at 254 nm (41G ) and for the determination of components of licorice extracts using an ODs column with gradient elution (31G). A GC procedure for the determination of glucono-blactonein foods is reported (99G)after isolation by aqueous extraction and elution from a QAE-Sephadex A25 column with 0.1 N HCl and formation of the TMS derivative, and Ho et al. report procedures for analysis of roasted peanut flavor (reporting the MS identification of new alkyloxazoles, alkylthiazoles, and iperidine (36G) and the GC-MS identification of three 2-akylbenzothiazoles (35G)).Schieberle and Grosch (88G,89G) make use of GC-MS together with sensory evaluation to identify 39 volatile substances from fresh baked rye bread crusts after extraction into CHZCl2,isolation by vacuum sublimation, and separation by column and high-pressure liquid chromatography. Allyl isothiocyanate is determined in mustard and rapeseed oils by colorimetry (71G ) after solution in 2-propanol, conversion into allylthiourea by heating with aqueous “,OH, and treatment with K,Fe(CN)G in acetic acid (reading the green color produced at 600 nm). A method for the similtaneous determination of sesamolin, sesamin, and sesamol in sesame oil by HPLC is described (108G) which employs a LiChrosorb Si60 column and UV detection, and a GLC method is given (104G) for the measurement of carbonyl compounds in oxidized fats after formation of their respective trichlorophenylhyldrazonederivatives. May et al. (68G)report on the determination of the volatile decomposition products produced by heating pure triolein (with periodic steam injection) and have identified a total of 93 compounds, and Liu et al. (62G) make use of the GC headspace measurement of pentane over tea-seed oil and freeze dried noodles as an index of rancidity through storage (correlated with taste panel evaluations). A total of 79 volatile flavor compounds were isolated from commercial oil-free soybean lecithin by GC fractionation and identified by MS (47G) with isophorone being noted as the predominant compound responsible for the undesirable flavor of oil-free soybean lecithin. An automated GC system is reported by Gensic et al. (25G) for measuring the volatile profiles of fats and oils for control use of protected oil quality in place of flavor panels; Downes and Rossell provide a rapid, direct injection GC method for the determination of light petroleum residues in refined fats and oils (21G),and Frankel et al. (23G) make use of GC-MS to determine the volatile thermal decomposition products of hydroperoxy cyclic peroxides. A polarographic method is given by Paspaleev et al. (73G) for the determination of diacetyl in dairy products after isolation by steam distillation, Marstop et al. (66G) describe a flow injection procedure for the determination of oxidized ketone bodies in milk, and a method is described for the isolation of volatile amines from cheese with isopropyl alcohol followed by their gas chromatographic analysis (64G). Acetaldehyde has been determined in fermented food products by direct 2,4-DNP derivatization, extraction, and HPLC analysis (90G),and a procedure is given for the analysis of the fruity off-flavor in milk using headspace concentration capillary gas chromatography (103G). Brunn and Klostermeyer (lOG, 1lG) have determined the formaldehyde content of foods by treating the food with lysine, forming N methyllysine which is then determined by use of an automated amino acid analyzer system. Suyama et al. (96G) make use of GC-MS to determine the vitamin A oxidation products responsible for production of haylike flavor in nonfat dry milk powder, identifyin 19 compounds including p-ionone and dihydroactinidiolicfe which were specifically identified as having haylike flavor. Alabran provides an HPLC method for the isolation and determination of beef flavor precursors (2G)wherein raw beef is blended with water, freeze-dried, and extracted with light petroleum followed by aqueous extraction, ultrafiltration, and separation on Sephadex G-25 prior to HPLC analysis on a Bondapak c18 column. A Tenax purge-and-trap method was employed in conjunction with GC-MS to analyze cooked beef aroma (24G)with the identification of 67 compounds; Hartman et al. (29G)report on the GC-MS analysis of nitrogencontaining heterocyclic compounds of roast beef volatile flavor (identifying44 such compounds), and Hsu et al. (40G)describe techniques used to fractionate the neutral fraction of roast ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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beef volatile compounds by extensive GC fractionation and GC-MS (identifying some 67 compounds). IUPAC (42G) provides a recommended method for the GC profile analysis of basic nitrogen-containing aromatic compounds in high protein foods and have collaboratively tested the method for these compounds (aza arenes) in ham. Reindl et al. (82G) report on the use of reversed-phase HPLC for the determination of aliphatic aldehydes in biological samples (includin pork liver) at the parts-per-billion level, and Tang et al. (97Gf have applied a specially designed apparatus to the isolation of volatile compounds from fried chicken which they then subjected to extensive GC fractionation followed by GC-MS identification (130 compounds were identified). Sato et al. (85G) report on the isolation and determination of volatile phenolic compounds in smoked beef after collection by steam distillation with H3P04,followed by extraction, GC fractionation, and MS identification. Techniques are also given (37G) for the isolation of volatile flavor compounds from fried bacon (using a special apparatus) into a cold trap and then identifying some 135 compounds by solvent extraction, GC fractionation, and IR and GC-MS identification. Josephson et al. (44G)have analyzed the compounds which characterize the aroma of fresh whitefish by use of purge and trap GC with MS identifications showing 12 compounds present above threshold sensory limits. Storey et al. (95G) report on the use of solid-state gas sensors for the rapid estimation of volatile amines in fish and recommend the technique as having accuracy and precision suitable for an inexpensive screening method, and Lundstrom et al. (63G)describe a GC method for measuring dimethylamine and trimethylamine in seafood samples after extraction into perchloric acid, neutralization with KOH, and extraction into benzene. Quaranta et al. (78G) report a method for estimating the freshness of irradiated tuna loins by titration of the volatile acids which are steam distilled from fish that is first homogenized with water, acidifed with HzS04,and clarified with phosphotungstic acid. Krull et al. (50G) report a technique to effect on-line reduction of aldehydes and ketones under normal-phase HPLC conditions by use of a reactor containing N&H4 on silica gel and discuss applications to vitamins and spices. A HPLC method is given (93G)for the measurement of eugenol in pimento using either ultraviolet or electrochemical detection, and HPLC with electrochemical detection is also applied to the determination of the pungent principles of ginger and grains of paradise (92G). The determination of cinnamaldehyde in cinnamon and cassia oils and of carvone in caraway and dill oils has been performed with second-derivative spectrometry (91G),and Reschke (83G) reports a capillary GC procedure for the determination of rosmarinic acid in leafy spices after first cleaning up an aqueous extract of the spice sample on a polyamide column. Rathnawathie et al. (81G) describe a method for the determination of piperine in peppers by EtzO extraction and HPLC analysis, and Glasl and Ihrig (26G) report on a silica gel TLC method for analyzing piperine in pepper with measurements made by UV densitometry. Chitwood, Pangborn, and Jennings (15G)have analyzed and compared the volatiles from three cultivars of capsicum (peppers) by GC-MS after preparation of extracts by simultaneous steam distillation extraction in a LikensNickerson apparatus, Hoffman et al. (38G) present a rapid reverse-phaseHPLC method that is used to measure the major heat principles (capsaicinoids) in red pepper products, and a study is given of the applicability of near-IR spectroscopy (43G)for the determination of capsaicin in Korean red peppers. A procedure is given (53G) for the quantitation of the S-alk(en)yl-L-cysteine sulfoixdes in onion by electrophoretic purification of a MeOH-CHC13-H20 extract followed by silica gel TLC separation and densitometric measurement after ninhydrin reaction. Wurzenberger and Grosch (106G) provide a GLC method for the rapid determination of the flavor compound 1-octen-3-01in mushrooms and in products containing mushrooms after homogenization, clarification, and extraction into pentane (using nonan-5-01 as internal standard), and Hanssen and Klingenberg (28G) report on the analysis of important flavor compounds in commercial mushroom concentrates using GLC and GC-MS techniques. The analysis of heterocyclic volatile flavor compounds of fresh tomato has been performed by GC-MS procedures (34G),and Chung et al. (16G) report on the analysis of volatile components of ripe tomatoes and their juices, purees, and pastes 292 R
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using GC and GC-MS on neutral, basic, phenolic, and acidic fractions of steam distillates and headspace gas. A capillary GC procedure is provided for the analysis of methyl and ethyl esters of hydroxybenzoic and hydroxycinnamic acids in plant material after extraction into acetonitrile, isolation using a polyamide column, and formation of the TMS derivatives (86G),and Brand1 et al. (9G)describe HPLC methods used in the analysis of celery components (hydroxycinnamic acid esters, sugars, mannitol, and phthalides). Berger et al. (6G) make use of GLC on a Carbowax 20M WCOT column to measure changes in aroma substances that occur during processing of dry products from celery tubes, and Kuwata et al. (51G) present a HPLC method for the determination of alkanethiols via derivatization with 5,5’-dithiobis(2-nitrobenzoic acid) which they applied to vegetable samples. A method for the analysis of metaldehyde in vegetables (cabbage, lettuce, radish) by HPLC was developed ( I G ) wherein the metaldehyde was first extracted into toluene, depolymerized by acid, and then reacted to form its 2,4-DNP derivative. Purge and trap GC was used for the analysis of volatiles emanating from intact apples and in expressed apple juice to determine the rate of generation of volatile compounds during ripening of apples and in the expressed juice (27G),and Pudil et al. (76G) have analyzed the volatile components of an industrial apple-aroma concentrate by GLC after separating an ether extract of it into acidic and neutral fractions and further separating these by column chromatography on silica gel prior to final analysis. Rasmussen (80G) has applied GC-MS analysis to the volatile components of jackfruit using two different columns (10% Apiezon L on Chromosorb WHMDS H P and 10% Carbowax 1540 on the same support) and has identified 21 compounds, and Horvat et al. (39G)have analyzed the volatile constituents of rabbiteye blueberries after isolation and concentration with a Likens-Nickerson apparatus. The most important aroma volatiles of cultivated high bush blueberries and of bog blueberries were analyzed by GC-MS (33G) using selective ion monitoring and an OV-351 fused silica column (concentrations of 19 major components were measured), and Hivi (32G)reports on analysis of aromas of fresh and deep frozen cultivated strawberries by both mass fragmentographic and sensory measurements being compared. The sesquiterpene hydrocarbons in pineapple fruit were analyzed by GC-MS after isolation under enzyme inhibition, concentration by liquid-liquid extraction, and fractionation on silica gel (5G),and Herres et al. (30G) have analyzed the volatiles from fresh cherimoya fruit pulp by HRGC-FT-IR after separation by vacuum distillation, liquid-liquid extraction into pentaneCH2Clz(21),and silica gel fractionation. A method has been developed for the determination of bergaptol in citrus fruits by HPLC using a Nucleosil C18 column with an electrochemical detector after cleanup on a polyamide column (94G),and Wilson and Shaw (105G) report on a GC method for measuring individual and total aldehydes in cold-pressed citrus oils using a nonpolar bonded-phase fused silica column and finding the results obtained to have reasonable agreement with the USP total aldehyde value. An objective GC method employing a capillary fused silica cross-linked SE-54 column was developed (70G)for measuring the characteristic flavor and aroma of citrus essences (also cited as applicable to other fruit essences), and Marcy and Rousseff (65G) describe a HPLC method for determining furfural in orange juice using a Zorbax DDS column and UV detection. In their studies on the deterioration mechanism of lemon flavor, Kimura et al. (48G) describe analysis of off-odor substances arising from citral deterioration using IR, EI-MS, FI-MS, ‘H NMR, and 13C NMR, and Demole and Enggist (20G) report on the GC-MS analysis of 14 sesquiterpene ketones pertaining to the valencane and eudesmane groups identified for the first time in grapefruit juice flavor components. A radiommunoassay was reported (46G)for the determination of naringen and related flavanone ’7-neohesperidosides in grapefruit tissues using a tritiated tracer (with a detection limit of 0.2 ng of naringen), and Jourdan et al. present a method for measuring limonin in citrus juice (45G)which makes use of a solid-phase enzyme immunoassay technique and can detect as little as 0.1 ppm of limonin. An HPLC method is described by Prank et al. (22G) using a Nucleosil 5-Cls column with electrochemical detection for determination of naringin in grapefruit juice after elution from a polyamide column with methanol. Labows and Shushan
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(52G) have developed a technique for the direct analysis of food aromas based on the introduction of sample vapors into an atmospheric pressure chemical ionization inlet of a mass spectrometer and use two mass spectrometers in tandem, with the first MS used for separation of the volatiles and the second MS for elucidation of structures (applied to fruit and sausages). A dye-linked alcohol dehydrogenase from Rhodopsendomonas acidophila with a high affinity for ethanol has been incorporated into a bioelectrochemical cell and used for determining ethanol in beer (101G). Cieslak and Herwig (17G) measure ethanol in beer by ultrasonic de assing and HPLC analysis on a column of HPX-85 (H+formf, Cutaia (18G)has performed a collaborative study for the GC analysis of ethanol in beer by direct injection on a Chromosorb 103 column, and ethanol in beer has also been measurd (87G) rapidly and accurately by using an oxidase electrode in a flow injection system (a layer of cigarette paper impregnated with a 20% solution of alcohol oxidase in Tris buffer solution was applied to a Clark 0 electrode, and the apparatus was covered with a dialysis membrane). Mason (67G) reports a new method for determining ethanol in beer using an immobilized enzyme (alcohol oxidase) in the electrode membrane of a Yellow Springs Instrument Co. Model 27 Analyzer with results reported to agree well with those of AOAC method 10.023. A method for the determination of formaldehyde in beer and soft drinks is given (55G) wherein the 2,4-DNP derivative is prepared by distillation of the sample into a solution of (2,4-dinitrophenyl)hydrazineand analyzed by reversed-phase HPLC with UV detection, and Delcour et al. (19G) describe an enzymic assay for measuring acetaldehyde in beers (based on oxidation of acetaldehyde by reaction with NAD+ at pH 8.7 and determination of the resulting NADH by spectrophotometry at 340 nm). Chen (13G) reports on the analysis of volatile beer flavor compounds by GLC purge and trap analysis using Tenax-GC and a capillary column coated with SE-54, and Verzele et al. (IOOG) report on the fast HPLC analysis of hop bitter compounds on a column of demineralized ROSil-C18-Dwith UV detection after extraction of the compounds into 2,2,4-trimethylpentane from acidified beer. Brunner and Tanner (12G)have determined diacetyl in fruit juices and wine polarographically with Me4NOH as the conducting electrolyte and report that high values indicate microbial activity, and Postel et d. (75G)provide a GC method for determining glycerol and butane-2,3-diol in wine using hexane-2,5-diol as internal standard (propanol, isobutyl and isoamyl alcohols, ethyl lactate, and phenethyl alcohol can also be simultaneously determined). Ethyl esters from c6 to Cll and methyl esters of Clo and Cll were analyzed in wines, distilling wine, and wine distillates by capillary GC analysis (74G) with the authors reporting the methyl esters to be generally below 0.5 mg per 100 mL of ethanol. Bertuccioli (7G) describes a switching technique for applying the headspace volatiles of rape and of wine to capillary GC analysis using a Tenax-& purge and trap method; Litventseva et al. (61G) have designed a device for determining dissolved COz in bottled sparkling wine (displacing COz with N2 and measuring the evolved C02coulometrically),and Bosin et al. (8G) provide a GC-MS method for identification and quantification of 6-hydroxy-1,2,3,4-tetrahydro-/3-carboline in alcoholic beverages. The determination of reductones and amino reductones by reacting them with methylhydrazine and measuring the reaction products by GC analysis is described by Led1 et al. (57G),and Alonso et al. (3G) provide a flowinjection analysis technique for determining 2-furaldehyde in alcoholic beverages. Lehtonen reports on a HPLC procedure for determining nonvolatile phenolic compounds in matured distilled alcoholic beverages using LiChrosorb RP-18 with variable UV detection and vanillin as internal standard (59G) and also reports (58G) a fused-silica capillary GC method (using OV-101) to determine phenols in whiskey after their conversion into their 2,4-dinitrophenyl ethers (with 3,4-xylenol as internal standard). A TLC method for measuring the coumarin content of woodruff is given by Laub and Olszowski for analysis of samples of punches, spirits, and (melted) ice cream (54G).
IDENTITY This category deals with work that is useful to determine foods in admixture with others, characterizes them for quality,
or describes chemical changes through processing. Kampmann et al. (31H) used TMS-GC to analyze for changes in quinic acid in coffee as a function of bean type and roasting. Lehmann et al. (35H) showed via HPLC that water-decaffeinated coffee retained only half the chlorogenic acid as MeCl,-treated product. The effect of factors during growth was related to the caffeine content of tea in work reported by Cloughley (17H) and this author (18H)also discussed the effects of fermentation, drying, and storage. A fast colorimetric method to measure theaflavin in tea for assessing optimum fermentation time was also given by Cloughley (16H). Changes in the free amino acids were studied by Ziegleder et al. (66H) as an effect of conching chocolate. Bare1 et al. (5H) reported protein and amino acid compositions through cocoa fermentation and roasting as related to flavor precursors. The hazelnut content of chocolate products was esimated by Garrone et al. (23H) who observed unique protein electrophoretic bands. Senter et al. (48H) characterized the phenolic acids of tree nuts using GC-MS of the TMS derivatives. Woollard et al. (64H) measured theobromine to calculate the amount of cocoa in milk products using HPLC, but needed to standardize on the same cocoa. Processing changes in the fatty acids, sugars, and amino acids of pistacio nuts were studied by Luh et al. (36H). Olieman et al. (43H) could detect less than 1% of rennet whey solids in skim milk powder using gel permeation LC to separate a glycomacropeptide peak. Tables of normal ranges of overall composition for orange juice were given by Brause et al. (9") to allow testing for freedom from adulteration. Ting et al. (56H) published physical and chemical traits of Florida soluble orange solids. The lSOto l60ratio for citrus juice water was compared using two separation techniques by Cohen et al. (19H) and some discrepancy noted. Robertson et al. (46H) detailed compositional changes in New Zealand grapefruit juice through the 1978 and 1981 seasons and compared them to the literature. Gherardi et al. (24I-d)reported the organic acids, sugars, amino acids, and minerals of strawberries from different origins. Chemical characteristics of genuine carrot juice were presented by Otteneder et al. (44H) and ways of detecting adulteration suggested. Wilson (63") determined organic acids and sugars in guava by HPLC techniques showing differences in varieties. Dried seaweed quality was found to correlate with higher protein and lower carbohydrate by Iwamoto et al. (29H) who examined the IR and near-IR spectral absorption. Wagner et al. (60H) used different electrophoretic conditions to separate protein groups and classify Austrian barley varieties. Ohms (42H)identified cereal seed types by isoelectric focusing and electrophoresis of three kernal extracts. A specific antiserum allowed Bracciali et al. (8H)to use an immunonephalometric method to estimate wheat germ in pasta products. Cantagalli et al. (1223)estimated the egg content of pasta by radial immunodiffusion. Borszeke et al. (7H) used pattern recognition mathematics on the mineral composition data from emission analysis in a study attempting to classify regional origins of wine. Diez et al. (2274 separated wine phenolic acids by TLC and HPLC methods to correlate composition with type and origin. Martin et al. (39m examined ethanol from grain and fruit spirits with deuterium NMR to correlate abundance to origin. Martin et al. (38H) had earlier shown that a different 2H enrichment between corn and wheat-derived alcohol existed. Strating et al. (52H) used GC separations to demonstrate that isovaleronitrile resence differentiated beet molasses alcohol from grain alcohof Valdehita et al. (57H) separated citramalic acid as an indicator of genuine vinegar using a TLC method. The ratio of levulinic acid to nitrogen was proposed by Yeh et al. (65Hto indicate acid hydrolyzed soy in soy sauce. Free amino acids in U.K. honeys were separated by ion-exchange chromatography by Davies et al. (21H) and found to be different from those of foreign origin. Ratios of 13C to 12C in citrus honey were found to be atypical compared with other U.S. honeys by White et al. (61H) so methyl anthranilate presence confirmation was recommended for identity purposes. Kreuger et al. (32H) used stable isotope ratio analysis on methyl-derived carbon from vanillin to detect if 13Cenrichment was done as sophisticated adulteration. Herrmann et al. (28H) employed HPLC with UV detection to separate vanilla compounds from products and distinguish natural from artificial flavor. Dalang et al. (20H) measured the aromatic compounds from food extracts by HPLC and could estimate ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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natural vanilla content and type by their ratios. Balabane et al. (3H) could not correlate 2H or 13C content with authenticity of anethole but did find a relationship to geography and plant species. Martin et al. (37H) found the internal 2H distribution in anetholes to be characteristic of plant source. Natural from synthetic citric acid was distinguished by Campi et al. (11H) by 14C activity counting. New sterols were found in cocoa butter by Staphylakis et al. (51H) using TLC, GC, and MS and the usefulness of 6amyrin to detect substitutes was discussed. The protein content of margarines was found classifiable as to source by Cardillo (13H) who ratioed amino acids. Valls Palles et al. (58H) could not measure eggs in mayonnaise by fatty acid composition but could detect their presence in pasta by clupadonic acid and some CI6/Cl8ratios. A headspace technique after methylation was claimed to be more rapid to measure short chain fatty acids by Matthes (40H)who calculated milk fat in mixtures from the data. Olive oil triterpene alcohol differences enabled Paganuzzi (45H) to differentiate virgin from sansa oil with argentation TLC. Solinas et al. (50H) examined phenolics by GC and HPLC and found tyrosol constant for good quality virgin olive oil. Bandyopadhay et al. (4H)modified a Baudouin test for sesamolin in fat to work for colored oils by using carbon column decolorization first. Fish species were identified by Hamilton (26H) who favored thin agarose isoelectric focusing over a polyacrylamide medium. Laird et al. (3423 also compared these media for fish species characterization but claimed better pattern separation on polyacrylamide. Abrams et al. (1H)also reported that isoelectric focusing easily identified different species of fish and (2H) applied it to commercial and processed products. Bremner et al. (10“) reviewed electrophoretic methods in the literature for fish speciation and presented their polyacrylamide gel version. Salmon and trout blood were differentiated by electrofocusing serum superoxide dismutase with immunolo ical testing in work by Sutton et al. (54H). Fish that had Eeen heat-denatured or ice-stored could by characterized using both polyacrylamide gel electrophoresis and isoelectric focusing in a paper by Moustafa et al. (41H). Carnitine was determined by Tada et al. (55H) in various foods using acetylcarnitine transferase and found very low in most plants and high in red meats. Several fish ty es were analyzed for histamine using a serial heptafluoro utyryl and ethyl chloroformate reaction before GC in work by Wada et al. (59H). Kurth et al. (33H) reviewed electrophoretic and immunological methods for meat species identification. Raw meats mixed with each other were detected with an enzyme-linked immunoassay described by Whittaker et al. (62“) as equivalent to the Ouchterlony test. Slattery et al. (49H) separated muscle lactate dehydrogenase and esterase isoenzymes to identify species not too close with electrophoresis. Casas et al. (15H) in their paper suggested that their immunoelectrophoretic method on agarose gels could detect pork in unheated meat products. Stolle et al. (53H) discussed the potential for polyacrylamide gel isoelectric focusing to tell fresh killed pigs from normally slaughtered animals. Schweiger et al. (47H) could identify turkey meat in foods by detecting troponin T immunologicallywith electrophoresis as their separation step. Gottesmann et al. (25H) used an enzymatic assay for P-hydroxyacyl-CoA dehydrogenase to differentiate fresh and frozen-thawed meat. Hamm et al. (27H) further discussed the technique, stating that it was invalid for ground meat or fish. Jones et al. (30H) measured 3-methylhistidine with a fluorimetric HPLC method to calculate the meat content of a soup powder. The pork content of rocessed meats was estimated from anserine, carnosine, andgalenine ratios after HPLC by Carnegie et al. (14H). Berg (6H) prepared the isobutyl/Nheptafluorobutyryl derivative of @-alaninebefore GC in a method to determine meat content of a soya product.
E
INORGANIC Trends in methodology since the last review seem to favor multielement techniques. ICP emission systems are being used more commonly in industry, making matrix calibration less tedious than historically. Electrochemical and chromatographic separations have been used for multispecies simultaneous measurements, and new twists on atomic absorption s ectroscopy (AAS),X-ray emission, and activation analysis tfetection have been reported for food analysis. Carbon furnace multielement emission analysis calibration 294R
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ranges were extended to 4 to 5 orders or magnitude by Marshall et al. (895) by using a three-step modulation of a quartz refractor plate to read emission lines off their center. Continuum-source atomic absorption with extended concentration measurement ranges was shown possible by Miller-Ihli et al. (924 who staircase-modulated a refractor plate to obtain two absorbances of different sensitivity for Mn, Zn, and Mg. Evans et al. ( 2 7 4 tested an ICP direct-reading spectrometer for multiple elements in foods but found only Cu, Fe, Mn, and Zn had accuracy equivalent to normal AAS techniques. A method of direct electrical vaporization of fine ground solid sample on a thin film of silver to measure metals by emission analysis was reported by Goldberg et al. (375) who created the silver vapor plasma by high-voltage discharge. The chromatographic properties of dithizone and diethylammonium diethyldithiocarbamate (DADDTC) chelates of Hg, Cu, Ni, Co, Pb, Mn, and Bi when separated on normalphase HPLC were described by Edward-Inatini et al. (235) who used UV detection. In their neutron activation analysis (NAA) multielement scheme, Siripone et al. (1354 collected the elements on carbon for counting after ashing with Mg(NO,),. Elson et al. (245) analyzed food oils for Se, As, I, and Br by irradiating samples five times for NAA in a cyclic method. Wheat or cabbage samples were pressed into pellet form by Havranek et al. (46s) for X-ray fluorescence after 238Puirradiation and Mn, Fe, Ni, Cu, Zn, and Pb standardized by “spiking” pellets. Grote et al. (405) freeze-dried carrots and beans, embedded them, and performed X-ray energy dispersive microanalysis on thin sections for K, Ca, Mg, S, P, and C1. The emphasis in some published work has been on sample preparation or mineralization for elemental analysis. Burkhardt (115) reported on a quartz acid reflux temperaturecontrolled apparatus for reproducible wet ashing of 5-g food samples before DADDTC complexation, extraction, and graphite flameless AAS. Yokel et al. (1565) first predigested food samples in a PTFE container at 60° with HNO,-HCl04-HzS04and then heated the containers at 160° in a modifed desiccator with acid fume scavenging before graphite furnace AAS, but did not find the system suitable for fats. Woo et al. (1534,in their analysis of high fat fish tissue by flame AAS, favored aqua regia digestion in a volumetric flask for routine analysis. Fagioli et al. (285) analyzed grain flours by directly aspirating a carbonaceous slurry of sample for Ca, Mg, K, Fe, Mn, Zn, and Cu by flame AAS and examined Cd by carbon tube flameless AAS. A fluidized-bed apparatus was used by Schloemer et al. (1285)to ash meat and vegetables, that could ash a 6-g sample in 5 min, trapping volatiles carried off to prevent mineral losses. Ooms et al. (1005) analyzed corn oil for Cu, Fe, K, Na, Ni, and Zn by AAS, comparing char-ashing to four other extraction of dilution treatments, and concluded it was useful but tedious. Raptis et al. (1095) burned oils in a stream of oxygen in a “Trace-0-Mat’’apparatus on a wick, condensing combustion products with liquid Nz before “ 0 3 dissolution and flameless AAS. A pressure digestion technique at 80° with 6 M HC1 in polyethylene bottles gave Kuennen et al. (795) good recoveries for 14 elements tested in peanuts by ICP emission. Williams (1525) shortened the low-temperature rf plasma ashing time of foods by using PTFE sample dishes, which contributed F2to the oxygen atmosphere. Koh (735) reported that ultrasonic treatment of samples with ethyl ether for 1-2 min defatted them efficiently for acid digestion and AAS. Aluminum in a standard pepperbush sample was quantitatively measured by performing UV photoacoustic spectrometry on the 8-hydroxy uinoline complex by Sugitani et al. (1385). Hahn et al. (4.23 coupled their previous hydride generation liquid Ar freeze-concentration system to an ICP spectrometer and measured the emission of As, Bi, Ge, Sb, Se, and Sr in flours and vegetables with recoveries of 70-110% at 50-125 p b. Kuennen et al. (785) concentrated SbHBafter generation g y freezing at -196O before flame AAS determination in a method applied to coffee contamination. Continuous hydride generation by metering borohydride into the sample stream after chemical pretreatments enabled de Oliveira et al. (215) to measure and speciate As, Sb, and Se simultaneously from marine samples, using an echelle grating ICP spectrometer. Panaro et al. (1015) generated ASH, continuously, injecting the mixture of sample and excess reductant into the spray chamber of the dc plasma emission
FOOD
spectrometer. Kumamaru et al. (804 pretreated Asv with HC1 and KI in a continuous flow system which then generated ASH, for AAS detection. Rigin (1124 described the combustion of samples at 1500 K in oxygen, passing the effluent through an oxyhydrogen flame to a silica bead column and thence to an electrolytic cell for Hg amalgamation and concentration, As hydride formation, and Se collection before atomic fluorescence spectrometr (AFS). Puttemans et al. (1055) differentiated AsVand As1d in bottled water by APDC and diethyl phosphorodithioate chelation/partition before electrothermal AAS measurement. Puttemans et al. (1064 compared a Schoniger flask combustion to HN03-HC104 digestion for dry sample arsenic analysis, finding the former rapid and sensitive enough for routine preparation before carbon-tube AAS analysis. Pyles et al. (1075) in characterizing the distribution of organoarsenic compounds in vegetables from “spiked” soil, employed solvent extraction and HPLC, monitoring the separations with AAS. Berillium in pig and cow bones was determined by Nakashima et al. (964, eliminating the graphite furnace AAS interference of polyphosphates by their ultrasonic-acid decomposition before Be chelation and extraction. Aznarez et al. (45) used 2-methylpentane-2,4-diol in MIBK to extract boron from plants and soil following with circumin color development or fluorescence from dibenzoylmethane reagent. Fukui et al. (315) extracted boron into 2-ethylhexane-1,3-diol in CHC13 before circumin color development in their food analysis method. An automated complexation of boron in peanut TCA extracts with freshly generated azomethine reagent was reported by Salazar et al. (1184,using AutoAnalyzer hardware and colorimetry a t 420 nm. Calcium determination in peanuts was also automated by Salazar et al. (1194, adapting a methylthymol blue colorimetric reaction, and obtaining results equivalent to AAS. Ishii et al. (624 found that addin 1%tannic acid to a sample solution allowed calcium AA measurement without phosphate interference. Jaynes et al. (684 applied Baker’s resin-contact-time method to determine calcium bound in milk colloidal protein, showing agreement with a murexide procedure. The phosphate interference with calcium was eliminated by Sarudi et al. (1235) by adding sodium metavanadate and sodium molybdate to plant ash solutions in nitric acid, though reduced sensitivity was noted. An automated method for cadmium in plants was given by Holz (554 who formed the sulfarzen complex and measured it a t 520 nm after wet ashing and dithizone extraction/concentration steps. Atsuya et al. (34measured cadmium in a liver sample directly in a graphite cup, adding H SO4 and heating electrically in a Zeeman AAS instrument. deverin et al. (1305) modified the carbon tube of their flameless AAS instrument by applying Al(NO,), and heat conditioned it to improve the retention of Cd by adsorption during the heating cycle for wine or beer analysis. Cobalt in plant ash was determined by anodic stripping voltammetry (ASV) by Gemmer-Colos et al. (354, plating on the mercury drop from a 2-nitroso-1-naphthol complex at -0.4 V and stripping from -0.2 to -1.2 V. A spectrophotometric method for cobalt was described by Chen et al. (154 that formed a complex (absorbance a t 570 nm) with 4-(5-chloro-2-pyridylazo)-mphenylenediamine in phosphate buffer hydroxylammonium chloride. Copper bound within peas an soy meal was studied by Bischoff et al. (94 using DEAE cellulose exchange and size exclusion to separate the high molecular weight fractions and measure the Cu by reaction with lead diethyldithiocarbamate. Buckly et al. (104 discussed using the mass spectrometric@Cu to ‘Wu ratio to trace copper metabolism in milk from dairy cows. Ipach et al. (604 determined copper on grape surfaces with an EDTA wash containing a lead internal standard and AAS. The chemiluminescent enhancement of copper(III)/ luminol by various reducing agents was measured by Petrovskaya et al. (1024 and suggested to measure the reductants themselves. Sinka et al. (1344 showed application of the colored complex between Cu2+and phenanthrenequinone monothiosemicarbazoneto milk analysis, reading it at 530 rim. A periodate-specificelectrode measured the oxidation of S202by IO - as catalyzed by Cu2+for Hao et al. (445) in pig samples, who otserved a linear response up to 160 ppb copper. Holak (545) extended an existing digestion/AAS method to perform well for Cu, Ni, and Cr.
8
d
Chromium was determined in plants by electrothermal AAS by Cary et al. (135) after digestion, coprecipitation with Fe(OH),, silica dissolution, and Fe extraction with MIBK. Trace CR and Mo were digested from animal and plant samples with Na dodecyl sulfate and NaClO and the soluble Cr and Mo were measured, respectively, by hematoxylin, and, after reduction, by visible absorbance of MoV. The amount of chromium dissolved from stainless steel tableware was investigated by Okubo et al. (994, who separated trifluoroacetylacetonoates by EC GC, and by Offenbacher et al. (974 who used graphite furnace AAS. Krull et al. (774 tested a method for chromium(V1)and -(III) that separated the peaks by ion-paired HPLC and detected them in a dc plasma emission spectrometer. Iron was measured directly in vegetable oils by Lau et al. (824 who dissolved the sample in propionic acid and measured the color of the complex with added lJ0-phenanthroline. Ueda et al. (1434 reacted iron with 4-(4-methyl-2-thiazolylazo)resorcinol and read absorbance a t 735 nm in analyzing, e.g., green tea and coffee. Weber et al. (1494 investigated bound forms of Fe, Zn, Cu, Ni, and Co in tea, coffee, and wine using column adsorption, elution, sulfosalicylic acid addition, and differential pulse polarography (DPP). A method for trace iron that developed a color with 2-pyridylacetaldehyde-salicyloylhydrazone was reported by Garcia-Vargaset al. (34J) and applied to wine, beer, and garlic foods. Jarnstrom et al. (674 showed application of protoninduced X-ray emission (PIXE) to milk samples, detecting Fe, Cu, and Zn. Examples of current methodology for lead in foods were reviewed by Yeransian (1554. Zink et al. (1584 determined P b directly in milk without ashing with ASV within 3 min, adding Metexchange reagent. Interference during the analysis of P b in canned juice by ASV was reduced by oxidizing tin to SnO, by KMn04 in work by Carisano et al. (124. Satzger et al. (1245) could dissolve bone meal samples in HCl under pressure before DPPASV lead measurement. P b and Cd sample ashing procedures were studied by Gajan et al. (324 who favored a K2S04 HNO, ashing aid system before ASV. Hasse et al. (454 ana yzed milk, liver, and flours for Cd, Cu, Pb, Ni, and Co with small scale HN03/HC104/HzS04wet ashing in quartz ampules, direct ASV for the first three elements and ASV after dimethylglyoximeaddition for the other two. Serra et al. (1294 found that using an A1(N03),/Ca(NO,), ashing aid for canned fish samples prevented a calcium and phosphorus interference to the lead analysis by flame AAS. Adding asorbic acid during acid digestion of vegetables was found by Hoenig et al. (524 to suppress K and Mg atomization and their concurrent interference to measuring P b by flameless AAS. Programmed dry ashing was used to Muys (954 in food analysis for Pb and Cd who followed it by chelation extraction and flameless AAS, suppressing Cu, Zn, and Fe interference with KCN. Schindler (1274 employed automated acid digestors for cereal and flour samples following by L’vov platform-graphite tube AAS with Zeeman compensation for the background. Atsuya et al. ( 2 4 reported their Zeeman AAS procedure for Pb in which they placed a sample directly in a graphite cup and then programmed its heating cycle. Postel et al. (1035) found that adding H3P04to a beer sample allowed a higher ashing temperature before electrothermal AAS, reducing matrix interferences in Pb and Cd analysis, that coating the tube with ZrOC12.8Hz0aided Sn atomization, and that Al required nothing. Boiling 4% acetic acid was found to be a better leaching solvent for glazed ceramic ware than the AOAC recommended one in a study by Gould et al. (384 on lead and cadmium release. Pb and Cu traces in foods and drinks were measured by Suzuki et al. (1394 who added thiourea to improve their electrothermal atomization profile. Anderson et al. ( 1 4 measure.d Pb, Cd, Cu, and T1 in a flowing electrochemical stripping-analysiscell, applying the system to wine analysis. Mannino (885) could measure Pb and Sr in soft drinks and juices without stripping potential overlap by using MeOH as a supporting electrolyte. Maher (874 coprecipitated tin with La(OH), before generating its hydride for flame AAS in fish analysis. Manganese in foods was measured as the 5-(2-quinolyazo)benzene-1,2,4-triolcomplex by Singh et al. (1335). Ishii et al. (635)determined Mn in tea leaves by absorption changes a t 469 nm when manganese substituted in the Cd5,10,15,20-tetrakis(4-carboxyphenyl)porphinecomplex. Steiner et al. (1374 facilitated their measurement of Mo in
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plant samples by carbon rod flameless AAS by sequentially addin H2, CH4, N2, and O2to the atomizing chamber. Green et al. ?394 could analyze small samples of plant material for nickel by pressure acid digestion, APDC chelation, and flameless AAS on tantalum-treated graphite. Adsorption of some metals in a polypropylene hydride generation apparatus was pointed out as a source of interference in Hg cold-vapor analysis by MacPherson et al. (864 who recommended an aqua regia rinse and Hg preconditioning. The use of HC1/HN03/HzS04mixtures for rapid fish digestion in a half hour was presented by Louie (854 and preceded cold vapor Hg AAS. Marts et al. (904 used programmed block digestion with HNO /H2S04and vanadium catalyst for Hg analysis, adding H2bzfor high fat samples. The use of dihydroxymaleic acid as a reductant for Hg" trapped from a combustion tube oxidation sweep was reported by Vikun et al. (1445) who mentioned some interferences to the cold vapor method. Mercury(I1) was quantified by stripping from a gold electrode in a flowing system by Jagner et al. (664 who analyzed fish and reference materials. Hg vapor was concentrated as gold amalgam after sample combustion is a ceramic boat and reduction and then desorbed at 500' for cold vapor AAS in experiments by Yamamoto et al. (1545). Morita et al. (944 extracted 95% of methylmercury into benzene in one portion by adding KI and 1-ascorbicacid to the aqueous solution. Holak (534 separated methylethyland phenylmercury by Zorbax ODS HPLC after CHC13 to thiosulfate transfer and detected the Hg in the eluent by polarography or cold vapor AAS. Selenium hydride AAS data were compared to neutron activation results for meat and eggs by Schaefer et al. (1265) who used a flowing O2 combustion first and cold trapping before acid solubilization and reduction to the hydride. Raptis et al. (1104 presented an extensive review of selenium in the environment and the analytical methodology for it. Robberecht et al. (1135) concentrated colloidal Se on carbon after digestion and reduction and then measured the carbon for Se by P E E on a filtration membrane. Kumpulainen et al. (814 compared two methods for selenium in foods, one with direct digest electrothermal AAS and a Ni matrix modifier and the other after APDC/MIBK extraction and Cu2+ modifier. Sodium and potassium in hot dog slurries were directly measured by introduction into a Babington nebulizer and flame emission analysis by Fietkau et al. (305). Dabeka et at. (184 compensated for a potassium interference in the N20-CzH2flame AAS determination of tin in canned foods by addin excess K. Evans et al. (264 wet-ashed foods and concentratef thallium and indium by APDC-MIBK chelation before flame AAS. Titanium in fish and reference materials was determined by absorbance at 390 nm by Kiriyama et al. (714who reacted it with diantipyrinylmethane after ion exchange cleanup. Wang et al. (1454 measured Ti from grains electrochemically by the DPP catalytic current in EDTA-Na acetateKBr0 solution. A single extraction of the vanadium(V)-N-phenyltenzohydroxamicacid complex into o-dichlorobenzene enabled Shrivastara et al. (1314 to measure Vin vegetables, e.g., cauliflower and spinach. Zinc in milk was complexed with picolinaldehyde salicylohydrazone in MIBK and then determined by AAS in a method by Gallego et al. $:39. Moreno et al. (934 followed the catalytic effect of Zn in milk on the HzOz oxidation of 2-hydroxybenzaldehyde thiosemicarbazone by observing the fluorescence at 440 nm of the oxidation product. Strontium-89 was extracted from fresh milk as dicarbollide in nitrobenzene in a procedure by Koprda et al. (764usin scintillation counting. Radium228 was measured as the diecay product 22aAcafter ashing, chemical fractionation, and counting by Baratta et al. ( 5 4 . Saleh (1205)determined many elements in tea leaves by P E E analysis of thin pressed pellets, e.g., C1, K, Ca, Ti, Mn, Fe, Ni, Cu, Zn, Br, Rb, and Sr. Multiple simultaneous nonmetal ion analysis is routinely performed now with ion chromatographic instrumentation and spectrometric systems. Ive (654 reported separating several species, e.g., I- in butter zy HPLC with sodium methanesulfonate solutions and could use unsuppressed conductivity or UV detection. Haddad (414 employed phthalate and anilinium buffers to elute wine anions and cations, respectively, from low capacity ion exchange resin columns, detecting ions by refractive index decrease. A Nafion hollow fiber was used by Rokushika et al. (114J)to suppress sodium carbonate 296R
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buffer conductivity and a fused silica capillary column separated anions and organic acids from fruit juice. Roughan et al. (1154 digested vegetables in ethanolic NaOH, ashed the residue, and then determined bromine by ECGC after formation of 2-bromoethanol from oxiran reagent. Hurst et al. (584 extracted bromide residues from cocoa beans with CH+.&, burned the solid extracted in a Schoniger flask, and monitored the HPLC hexadecyltrimethylammonium eluent at 214 nm for the ion-pair peak. Watanabe et al. (1484 concentrated Br03- extracted from foods on a Dionex concentrator column before separation and electrochemical detection. Oikawa et al. (984 extracted Br03- from bread ultrasonically, removed C1- interference with Ag form Dowex 5OWX8-10, and resolved the bromate on a Dionex column using a borate buffer mobile phase. A column fractionation on IRA-47 preceded color development with o-toluidine in a method for bromate in bread and fish paste by Hidaka et al. (494. Schoniger combustion before suppressed ion chromatography was used by Saitoh et al. (1174, trapping C1 in hydrazine sulfate and S oxides in Hz02added to Na2C03 solution. Begley et al. ( 7 4 estimated salt in meat by correlating decreases in near-IR absorption bands with concentration. A fluoride electrode was used for final detection by Esala et al. (254who diffused HF directly from acidified milk or after ashing for bound fluorine. Read et al. (1115) steam distilled Ca(OH),-fixed ashes from H2S04before F-electrode measurements for food analysis. Trace F- in milk was measured by Takatsu et al. (1414 who observed the molecular absorption of A1F in a raphite AAS furnace when Al(N03)3Fe(N03)3 and Sr(N(!?3)2were added. An apparatus has been described in a Hitachi article (514 which passes wet oxygen through a temperature-staged combustion tube and absorbs HF for colorimetricdevelopment. Kobubu et al. (754 concentrated F from salt on Zp-loaded cation Exchange resin before ion-electrode measurement. Iodine from milk was collected on ion-exchange filter disks and then analyzed by X-ray fluorescence (XRF) in a paper by Lawrence et al. (834. Pratt et al. (1044 described a vibrating-wireflow-through amperometric detector they used to measure iodide in table salt. The catalytic effect of I- ion on SbCI, hydrolysis was calibrated by Sriramam et al. (1364 by observing absorbance changes at 270 nm and the method used to measure I- in salt. Hurst et al. (594 combusted milk or chocolate and separated the resultant I- on reversed-phase HPLC columns with a hexadecyltrimethylammoniumchloride (Na2HP04/CH3CNmobil phase and 226 nm detection. De Kleijn (194 used CH&N mobil phase with n-octylamine buffer, measurin the I- from salt at 226 nm. Heumann et al. (484 ratioed f9Ito lZ7Iby negative ion thermal ionization MS to measure iodine in table salt. A neutron-activation technique was given by Takagi et al. (1405) for iodine in rice, who added I3lI to calculate recoveries. Tusi (1424 described a catalytic means of determining iodine in foods by its effect on a nitrite/Fe3+/thiocyanate reaction that could be monitored at 450 nm. Belling ( 8 4 studied ashing conditions for iodine retention using lZ5Ias a tracer. Wilkins concentrated lBI from milk on resin by stirring, extracted it, precipitated it, absorbed it on charcoal, and finally performed NAA on the charcoal. A silver precipitate of lZgIwas used by Giacomelli et al. (364 for NAA analysis after ion exchange extraction from milk. Cyanide in soya beans was steam distilled from acid in the method of Honig et al. (564 with subsequent pyridine-barbituric acid color development. Zhong et al. (1574 used sodium barbiturate-sodium isonicotinate reagent to produce a cyanide color reaction without needing benzidine. Rao et al. (1084 automated enzymatic linamarase cyanide assay for cassova analysis that could do 300 tests a day. Isotachophoresis was employed by Kojima et al. ( 7 4 4 for fruit and seed analysis who found it rapid and accurate. Hirosue et al. (504 examined fruits and vegetables for thiocynate, forming cyanogen bromide before ECGC. Nitrate and nitrite in foods and beverages were separated by HPLC on nonpolar PRP-1 resin by Ispandarani et al. (644 with tetrapentylammonium fluoride in CH3CN/H20eluent. De Kleijn et al. (204 used the bromide form of this quaternary salt in their HPLC work on PRP-1 and C18 columns and applied the analysis to meat products. A method for nitrate in meat and fish was given by Hamano et al. (435) based on enzymatic nitrate reductase and N02-diazotization reaction. Heanes (474 used differential spectrophotometry at 225 and
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255 nm to measure nitrate after addition of A12(S04)3, sulfamic acid, and phenylmercury acetate reagents. Hornyak et al. (574 detected trace nitrite by fluorimetry after diazo coupling of o-aminophenolsand resorcinol and subsequent reaction with Ga. A new method by Ishibashi et al. ( 6 1 4 for nitrite in fish used sulfamerazine for diazotizing reagent with absorbance at 560 nm. Masumoto et al. ( 9 1 4 measured the y-ray spectrum of phosphorus after a-particle-beam irradiation to quantify this element in spinach and reference samples. Phosphate was reacted with molybdate and phenosafranine to form an ion pair complex for either absorptimetric measurement at 529 nm or fluorescence at 547 in a method by Sanchez-Pedreno et al. (1214. Condensed phosphates in meat were hydrolyzed by HC104in a procedure by Fiedler et al. (294. Organic sulfur (1464 and total sulfur (1474 in canned mushrooms were determined by cathodic stripping voltammetry in work by Wang et al. Sulfur in edible oils was reduced to S2- and titrated with Hg(OAC)2(indicated by dithizone) in the procedure of Wegrowski et al. (1504. Kearsley et al. ( 6 9 4 used a Kjeldahl type apparatus for rapid steam liberation of free SO2 in foods, adjusting distillation times to avoid interfering reducing substances, Barnett et al. ( 6 4 analyzed food pouch headspace by Hall detector GC to estimate SO in foods. Water extractable SOz from corn was titrated directly by Eckhoff et al. ( 2 2 4 in a citrate/phosphate buffer. Lingren et al. ( 8 4 4 studied conditions to stabilize sulfite for ion chromatographic analysis, finding carbonyls, alcohols and carbohydrates effective. Silvestri et al. (1324 pyrolyzed carbohydrates to liberate sulfate, and measured it colorimetrically with barium buffer-rhodizonate reagent. Sulfate in wines was brought to a photometric end point with sulphonazo indicator, 1,2-bis(2-aminoethoxy)ethanetetraacetic acid, and Ba(C104)2titrant in work by Ala Torrijos et al. (145). Hydro en peroxide was measured by Kobayashi et al. ( 7 2 4 by ECG8 after a catalyse induced reaction formed HCHO from MeOH, which derivatized o-(pentafluorobenzy1)hydroxylamine to make the species finally chromatographed. The effect of peroxidized fats on the 4-aminoantipyrine test for H20zwas discussed by Santo et al. (1224 who advised ether washing to remove them. Chin et al. ( 1 6 4 compared an enzyme catalyzed leuco crystal violet test to a potentiometric titration for residual peroxide from package sterilization. Sesomol dimer was utilized by Kikugawa et al. ( 7 0 4 as a reagent by forming sesamol dimer quinone from H2O peroxidase and applied as a sensitive test to noodles. Conrad et al. ( 1 7 4 measured COz in fish meat with a COz electrode and obtained comparable results to a manometric technique. Absorbed or trapped gases in dry foods were liberated by water into an evacuated headspace by Saguy et al. (116J)and oxygen measured by electrode.
MOISTURE A reference that may be quite useful to the food scientist is the “Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components” (1OK). A nomograph was prepared by Marcos and Esteban (15K) which predicts the water activity of soft cheese from moisture and salt data, and a world survey was made of water activity of selected saturated solutions used as standards a t 25 OC by Resnik et al. (16K) who report that although there was generally good agreement, descrepancies did exist for the Aw value assigned to both (NH&S04and KN03 solutions. Pulsed low resolution NMR was used to monitor the hydration mechanism of powdered milk (4K) and to study the binding of water to milk proteins (3K). The use of pulsed NMR was also reported (6K) for the determination of bound and free water in the presence of exchange,with the authors pointing out that whenever the spin-echo decay curve of water does not show a single exponential behavior and the apparent relaxation rates of bound and free component vary with the water content, an exchange process must be hypothesized. Weisser and Loncin (19K) describe a technique wherein pulsed NMR is used to determine the amount of frozen water in a food product. Sholz (17K) reports on the determination of water in foods by use of Karl Fischer reagent (Hydranal) containing another organic base in place of the conventional pyridine and gives examples for its best use. Luther et al. (13K) provide a general method for measuring the water-absorbing capacity of proteins wherein the proteins are centrifuged and treated
with portions of water to determine the amount of water required to just obtain an aqueous supernatant (in the case of insoluble proteins) or for obtaining a paste which begins to flow (in the case of soluble proteins). A method is given (12K) for the automatic simultaneous determination of nitrogen and moisture in grain with or without weighing it by effecting a simultaneous C, H, N, and S analysis of the sample and making use of the fact that the contents of C and H for dry flours are quite constant. A technique is described for the refractometric determination of dry mass in low-fat casein suspensions (especially curd) wherein the sample is mixed proportionately with NaOH solution and stirred until clear, the refractive index is measured, and the solids are read off of a conversion table (11K). A gas chromatographic determination of the water content of margarine is described (14K) wherein the sample is extracted with ethylene glycol at 60°,the extract centrifuged, and the water determined by a thermal conductivity GC. Gabrio (7K) reports on a micro method for the GC determination of water in peptides after extraction with anhydrous methanol and has also tested the method on other materials (Le., mannitol and skimmed-milk powder). Hirata et al. (9K) have compared water activity measurements made by electric hygrometry and headspace chromatography, finding good agreement between the methods. Helen ( B K ) reports on the use of inverse gas chromatography to measure the moisture sorption of dry bakery products for package barrier optimizations. Rapid methods are given for the determination of moisture by microwave ovens for flours (5K) and for potatoes ( 1 K ) . Verma and Noomhorm (18K)similarly make use of a domestic microwave oven for determining moisture in sorghum leaves, wheat, soya beans, and rough rice comparing results against other methods. Near-infrared photoacoustic spectroscopy was used to determine the mdisture content of wet starch over the range of 0730% H2O (2K).
ORGANIC ACIDS A methodology “trend” for food acids is apparent since HPLC equipment is commonplace now and columns designed for organic acid separation are commerical. Less work is done by GC and TLC since direct analysis without derivatization or visualization is more convenient and accurate. Woo et al. (70L) demonstrated acid separations from example food matrices on Interaction columns employing ion-exclusion mechanisms. Lee (44L) showed acid separations on PRP-1 reverse-phase solid organic polymer columns that could tolerate buffers from pH l to 13. Zolotov et al. (74L) used a commercial ion chromatograph with eluent suppression to analyze canned mushrooms and cucumbers for aromatic and aliphatic acids. The use of Nafion tubing to suppress the conductivity of Na2B407buffer after anion exchange chromatography of mono- and dicarboxylic acids was reported by Rokushika et al. (53L). Vratny et al. (69L) customized packagings for organic acid separation by partially quaternizing Spheron resin particles. Hoshino et al. (3915)performed rapid nonsuppressed conductivity ion chromatography of sake acids in a pH 3.7 phthalate buffer. Shaw (60L)used a neutral organic PRP-1 column and a Zorbax amine column with UV or refractometric detection to quantify acids in citrus and cherry juices. Eight different HPLC separation systems were employed by Schwarzenbach (57L)to separate acids from fruit and vegetable juices. Wine acids were measured by Chauvet et al. (19L)by isotachophoresis,who preferred conductometric detection and reported results equivalent to enzymic and chromatographic methods. A color test strip system for testing organic liquids for free fatty acids was described by Mlinar et al. (47L). Bernetti et al. (8L)reported a comparison of indicator vs. electrometric titratable acidity methods for corn syrup and that the pH 6.0 electrometric end point was best. Godinho et al. (32L) used two inflection points in the thermometric titration of wine to represent total acidity and phenolics. A steam distillation/ titration measurement was used by Curzio et al. (23L) to estimate total volatile acids in strawberries. The acetic acid of beer, corresponding to its spoilage degree, was measured by automated flow injection titration in a methodology by Williams et al. (65L). The propionic acid level in bread was determined by HPLC of its phenacyl derivative with UV detection in a paper by Yabe et al. (71L). Gelsomini ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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(31L) showed acid components of wine by difference chromatograms after subtracting them in a ZnO-packed GC injection port. Cosmi et al. (21L) could directly analyze wine and beer for six hydroxy acids by GC on an acid Carbowaxon-CarbopackB column. Shore et al. (61L) oxidized lactic acid in factory juices to acetaldehyde and then performed headspace GC on vials for the analysis. Andersson et al. (4L) separated acids from lactic acid fermented vegetables by HPLC on an HPX-87 column with refractometric detection, noting some sugar interference. Ashoor et al. (6L)used the same type column but monitored lactic acid at 210 nm after treating aqueous food extracts with EDTA solution and injection. Honda et al. (37L) determined lactic acid in milk enzymatically using glutamic-pyruvic transaminase at room temperature. Oxalic acid in carambola and spinach was separated by reverse-phase C18or Zorbax NH2 column HPLC by Wilson et al. (66L),detecting it at 206 nm. A colorimetric reaction with indole was used by Alavi et al. (1L)to measure oxalate in beer and wort after ion exchange cleanup. Lindberg (46L) decarboxylated extracts from vegetable in an oxalate decarboxylase “reactor” and then converted C02to CH4for FID detection of down to 1pM oxalate. Coffee acids, e.g., phosphoric, malic, citric, oxalic, quinic, lactic, chlorogenic, formic, and acetic, were measured quantitativley by Scholze et al. (56L)by isotachophoresis,detecting them at 254 nm. Potatoes were analyzed for oxalic, citric, malic, fumaric, and ascorbic acids by HPLC on an HPX-87 column by Bushway et al. (14L) who used different W wavelen hs for detection. Buslig (15L) formed the (2,4-dinitrophenyl hydrazones of the 2-oxoacids in citrus peel before HPLC on a C8 column in a study on fruit metabolism. Copper complexation and photometry at 280 nm were the basis for a fast citrate-in-milk method by Pierre et al. (50L). Rathore et al. (51L) reported a new color reaction for citric and tartaric acids in vinegar that used acetic anhydride and trimethylamine as reagents. Shaw et al. (5%) reported good agreement for citric acid levels in orange and grapefruit juices when both C1 HPLC and isotachophoresis measurements were performeil Wines were monitored for the generation of benzoic and cinnamic acids during vinification and browning by Garcia Barroso et al. (30L) using C18reverse phase LC and 280 nm detection. Romeyer et al. (54L) monitored HPLC effluents at 312 or 254 nm to study changes in hydroxycinnamic-tartaric acid esters during grape maturation. Conkerton et al. (20L) studied HPLC eluents and UV/electrochemical detector optimization to separate cis-trans cinnamic ester isomers. The analysis of cauliflower, kale, brussel sprouts, cabbage, and garden cress using C18 and diol column separation systems was reported by Brand1 et al. (9L, 11L)and these authors (1OL)also analyzed chlorogenic acid isomers in potatoes using a RP-HPLC system. Chapple et al. (18L) employed PRP-1 reversed-phase columns to separate caffoylated phenylethanol glycosides and chlorogenic acids from plant extracts. The binding of chlorogenic acid to protein fractions was investigated by Barbeau et al. (7L) who used equilibrium dialysis techniques. Dreher et al. (25L) monitored HPLC effluents at 313 nm to compare results for chlorogenic acid levels in sunflower seeds with a spectrophotometricprocedure. Column chromatography on a PVP packing before UV measurement of the eluents enabled Aoki et al. (5L)to separate and measure chlorogenic acid in apples. Nine chlorogenic acids in instant coffee were separated by Trugo (62L)who studied clarification procedures pertinent to recovery. The free and bound phenolic acids of rape flours were identified by Zadernowski et al. (73L) by GC of their TMS derivatives. Zadernowski et al. (72L) again described rape seed flour analysis for phenolic acids in a later publication. Rosmarinic acid was measured in spices by Reschke (52L)after polyamide column isolation and capillary GC of the TMS derivaive. The free and acid hydrolyzable phenolic acids of sorghum were investigated by Hahn et al. (35L) by reversed-phase HPLC after a primary C,, Sep-PAK elution, and their relationship to grain fungal resistance was discussed. Lattanzio (43L) chemically fractionated the free and bound phenolic acids in eggplant before reversed-phase HPLC. Dabrowski et al. (24L)extracted free phenolic acids from seeds with THF and esters with MeOH acetoneH 0 and then em loyed alkaline hydrolysis to cleave aglycones before TMS-G on a capillary column. Soybean products were analyzed for syringic, ferulic, and sinapic acids
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as well as isoflavonoids, e.g., genisitin in the HPLC-based work of Seo et al. (58L). Vande Casteele et al. (67L) reported optimized reversed phase LC separations of phenolic acids and coumarins typically found in plants. Andersen et al. (2L) achieved good recoveries for most plant phenolic compounds separated by their HPLC gradient elution as applied after preliminary ion exchange fractionation. Toyopearl HW-4OF size exclusion gel was found by Ozawa (49L)to give a better column chromatographic separation of black tea phenolics than Sephadex LH20. Hostettmann et al. (40L) found using a scanning diode array detector with HPLC to be valuable in characterizing the flavonoids and xanthone glycosides they separated. Verzele et al. (68L)found the tannic acid from beer separated into six overlapping peaks on normal-phase HPLC columns but some of those could be further resolved with reversed-phase separation performed subsequently. Guatemalan beans were examined by four chemical methods for tannins by Bressani et al. (12L),who found they correlated well and speculated on tannin relationship to protein value. Walton et al. (64L) reported that when they applied a vanillin-HC1 test for tannins to sorghum, a red color developed with the acid alone and speculated that leucoanthocyanidins might be responsible. Cela Torrijos et al. (17L) found that DMF added at 30% to solutions of polyphenolic compounds stabilized them, which was useful for calibration standards and wine analysis. The cis and trans isomer resolution of beer iso-a-acids was inhibited purposely to facilitate peak measurement at 270 nm by Verzele et al. (63L) in their C18 HPLC separation with tert-butylammonium hydroxide/H3P0,-80% MeOH buffer. Gross et al. (34L)could separate a and @ hop acids into single peaks on a Vydac 301-TP column but obtained lower values than a reference spectrophotometric method. Anderson (3L) gave a method for separating a-,0-, and iso-a-acids in 13 min by reverse-phase HPLC using a buffer and observation wavelength similar to that found by Verzele. Englehardt et al. (29L)performed preliminary polyacrylamide gel electrophoresis on coffee extracts, drying and trimethylsilylating fractions before capillary GC measurement of pyroglutamic acid. Budini et al. (13L) determined indol-3-ylacetic acid in vegetables and grapes by ester hydrolysis, Sep-PAK fractionation, and silica column HPLC with fluorimetric detection. Orotic acid in milk was rapidly separated after deproteinization on C18pBondapak by Counotte (22L)who monitored 280 nm. Dumbroff et al. (26L) described both an EC-GC procedure for abscisic acid in plants with a preceeding RPHPLC prep-clean-upand an alternative method using column adsorption and reversed-phaseTLC. Honma (38L)converted 1-aminocyclopropane-1-carboxylicacid to 2-oxobutyrate with deaminase enzyme for determinations by other methods and applied this to apple and potato samples. Inosinic acid in meat was measured by Kitada et al. (41L) by HPLC of HCIOl extracts on RP-8 or Zorbax ODS columns and UV detection. The phytic acid content of cereals and legumes and analytical methods were reviewed by Oberleas (48L). Camire et al. (16L) used atomic absorption to detect phytate in RP-HPLC eluents, with preliminary acid extraction and iron precipitation to fractionate it. Graf et al. (3315)reported a modification to their previous method for phytate (RP-HPLC, 254 nm) that made it more suitable for food analysis. Knuckles et al. (42L) extracted phytic acid with trichloroacetic acid and performed RP-HPLC in pH 6 phosphate buffer with a refractometric dector. A phytic acid method by Lee et al. (45L) used a preliminary ion-exchange cleanup on HC1 extracts before further ion-exchange fractionation and final ion-pair Cla HPLC/refractometric separation. Cereal flour was analyzed indirectly for phytic acid by Ruiz de Lope et al. (55L) who added Fe3+and sulfosalicylic to HC1 extracts and then titrated with EDTA. Haug et al. (36L) used a,a’-dipyridyl reagent to measure excess iron after mercaptoacetic acid reduction of the excess Fe3+not reacted with phytate from cereals. Ellis et al. (27L) compared a modified ion exchange method of Harland and Oberleas to a Fe3+precipitation method and found poor agreement, speculatingthat interferences probably affect the former. These same authors (28L) later reported improvements in the ion-exchange procedure accomplished by adding EDTA to HC1 extracts to prevent phytate binding to metals and proteins.
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NITROGEN The use of titanium white with copper sulfate and potassium sulfate as catalyst in Kjeldahl digestion has been found by Piehl et al. (129M) to give results equivalent to seleniumcatalyzed digestions, but lower than mercury catalyzed digestions. Hydrogen peroxide as a catalyst for micro-Kjeldahl digestion has been shown by Srikar et al. (144M) to give accurate results in the analysis of amino acids. An ammonia-specific electrode has been used by Pailler et al. (123M) to determine the nitrogen after digestion of food products. Direct alkaline distillation has been described by Lehmann et al. (87M) as a quick means of determining proteins in meat products. To widen the concentration range of the Lowry protein assay, Campbell (19M) has suggested the use of a double reciprocal plot calibration graph. Arneth (3M) has proposed that a semiautomatic trinitrobenzenesulfonic acid method applied to hydrolyzed samples can be used to determine proteins in meat products. IR spectroscopy, using the amide I band has been described by Miroshnichenki et al. (104M) for the determination of protein in foods. The Super-scan meat analyzer, using transmittance measurement in the IR region, has been found by Davies et al. (33M) to be reliable for fat, but not for protein and water in poultry meat. Ng-Kwai-Hang et al. (114M) have found no effect due to potassium dichromate preservative on protein determined by Milko-Scan, but the dye binding method gave higher results when preservative was present. Rapid methods for protein and lysine have been described by Jambunathan et al. (62M) using the Technicon automated analyzer for protein and a rapid dye-binding capacity procedure for estimating lysine. Near-infrared reflectance determinations have been described by Isaac et al. (61M) for protein nitrogen in plant tissue, by Donhauser et al. (36M) for protein and moisture in barley, wheat, and malts, by Osborne (122M) for protein in wheat, by Williams et al. (161M) for protein and moisture in wheat on eight commercial instruments, and by Korcak (75M) for total nitrogen in fresh and dried apple tissues. The influence of wheat particle size on the mathematical treatment of raw near-infrared signals has been discussed by Norris et al. (120M). Pulsed NMR using copper as relaxation agent has been proposed by Shiralkar et al. (140M) as a method for protein determination in fresh meats. The use of chemical amino acid analysis to calculate protein quality has been found by Seligson et al. (138M) to provide variable and confusing results; however, Sarwar ( 136M) has used “available amino acid scores” to calculate protein quality with more success. DeRham (35M) has calculated the protein-N multiplication factor from the aminograms of foods and agricultural products; the factor varies from 5.2 to 6.4. Applications of isoelectric focusing to the analysis of food proteins have been discussed in a review by Righetti et al. (132M). Actin has been determined by Jonker et al. (64M) by sodium dodecylsulfate-gel filtration chromatography applied to meat products. Legumin and vicilin, storage proteins from Vicia faba seeds, have been separated by Leslie et al. (91M) using electrophoresis on cellulose acetate membranes. Soya bean proteins have been analyzed by Lei et al. (88M) using two-dimensional gel electrophosesis. The use of alumina HPLC chromatography for the separation of proteins has been described by Laurent et al. (85M). The separation of peptides from a bitter extract of cheddar cheese has been achieved by Champion et al. (22M) using HPLC. In a series of papers Kuchroo et al. have discussed extraction procedures for water-soluble nitrogen in cheddar cheese (77M), chemical fractionation of the extract (78M), chromatographic fractionation (79M), and chromatography on Sephadex and DEAE-cellulose(80M). Size exclusion HPLC chromatography has been used by Gupta (54M) to determine native and denatured whey proteins. Purified K-caseins have been fractionated by Lefier et al. (86M)and determined by an immunoenzymic method. Casein peptides, after coupling with [(dimethylamino)azolbenzenethiocyanate have been analyzed by HPLC by Bican (7M). HPLC steric exclusion chromatography of major milk proteins has been studied by Bican et al. (8M). Whey proteins have been analyzed by Pearce (127M) using reverse-phase HPLC. The whey protein index has been described by Konietzko et al. (74M) as a means of distinguishing pasteurized, ultrahigh temp-processed and sterilized milks. A spectrometric assay using o-phthaldialdehyde has been adapted by Church et al. (26M) to the
determination of proteolysis in milk or in milk proteins. Hydrolyzed peptides have been determined by Griffiths et al. (52M) using HPLC and minhydrin postcolumn detection. Two derivatizing reagents for peptides at the picomole level after HPLC have been described by Meek (102M), one is detected polarographically,the other spectrophotometrically. Sequential application of TLC and HPLC has been investigated by Medina et al. (101M) as a means of protein identification after trypsin hydrolysis. Cereal proteins have been separated by reverse-phase HPLC by Bietz (IOM);the method can be applied to the proteins from a single wheat kernel. Different classes of gliadins have been detected by Khan (70M) using dye binding and trichloracetic acid precipitability, and polyacrylamide-gel electrophoresis of gliadins has been standardized by Khan et al. (69M) as a method for wheat identification. Radioimmunoassay for a- and @-gliadinshas been reported by Ciclitira et al. (27M) to be rapid and sensitive. Wheat gluten proteins have been separated by HPLC by Bietz (9M). A rapid method for the determination of anserine and carnosine in muscle has been devised by Wolos et al. (164M) using a spectrophotometric method based otl the reaction with hthalaldehyde, and Carnegie et al. (21M) have applied HPLE to the analysis of these depeptides in fresh meat. Williams ( 1 6 0 has published a review on the determination of amino acids and peptides. Methods for the rapid preparation of protein hydrolyzates for amino acid hydrolysis have been proposed by Phillips (128M), featuring oxygen removal and hydrolysis at 145 “C, and by Tsugita et al. (152M) using a mixture of concentrated hydrochloric and trifluoroacetic acids. Routine analysis of amino acids at picomole levels has been achieved by Boykins et al. (15M) using HPLC and o-phthalaldehyde fluorometric detection and by Lookhart et al. (93M) in less than 3 h. A technique for automated precolumn derivatization for HPLC of amino acids has been described by Winspear et al. (163M). Ninhydrin and ophthalaldehyde postcolumn detection techniques for HPLC of free amino acids have been compared by Cunico et al. (30M) and the advantages of each listed. HPLC of the dansyl derivatives of amino acids has been used by Martin et al. (97M) for the analysis of wines and wine vinegars, by Grego et al. (51M) who compared several different elution systems, and by Kaneda et al. (66M) who used a stepwise linear gradient for elution. A simplified procedure for HPLC amino acid analysis has been proposed by Kan et al. (65M) using methanesulfonic acid hydrolysis and precolumn phthalaldehyde derivatization. A postcolumn reaction for amino acids and amines has been proposed by LePage et al. (89M) which adds ninhydrin and other reagents to the mobile phase precolumn and develops the color in a postcolumn heated reaction coil. Over pressured TLC has been found by Fater et al. (43M) to be an effective technique for the separation of amino acids and Nabi et al. (11 O M ) have found TLC on stannic tungstate ion exchange plates has promising potentiality for the separation of 24 amino acids. Column chromatography on Amberlite IR 120 has been used by Palma de Maldonado et al. (124M) to isolate amino acids from honey, followed by paper and TLC chromatography for separation and identification. Cation exchange liquid chromatography followed by atomic emission spectrometric detection (using carbon and sulfur emission lines) has been described for the determination of amino acids by Yoshida et al. (165M). Near-infrared spectroscopy has been applied by Williams et al. (162M)to the determination of four amino acids in wheat and 13 amino acids in barley. Gas chromatography of amino acids in fruit drinks has been described by Roozen et al. (134M),and by Gamerith (47M) who derivatizes the amino acids to their N-(0,s)-acyl alkyl esters. Kovats indices of trimethylsilylated amino acids on fused-silica capillary columns have been reported by Gajewski et al. (46M). Stereoselective chromatography of amino acids has been reported by Lam et al. (83M) using gradient elution HPLC of Dns-amino acids, by Yuasa et al. (166M) using a native cellulose column after an amino acid column, by Facklam et al. (42M) using a silica gel bonded chiral amide phase, and by Bunjapamai et al. (17M),using gas-li uid chromatography to determine D-amino acids. Acid hy3rolysis preceded by performic acid treatment has been found by Skurikhin et al. (141M) to increase the precision and recovery of cystine and methionine in foods. A dual electrode detector for thiols and ANALYTICAL CHEMISTRY, VOL. 57, NO. 5. APRIL 1985
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disulfides has been applied by Allison et al. (2M) to the determination of cysteine derivatives after liquid chromatography. Sulfur and selenium amino acids have been separated by Attia et al. (5M) using ion-exchange chromatography. Glutathione and glutathione reductase have been determined by Hassan et al. (56M) using a silver sulfide membrane electrode. Agaritine in mushrooms has been determined by Speroni et al. (143M) by HPLC with UV detection. Gas chromatography has been used b Bosi et al. (14M) for the determination of carnitine in milk. eysteine sulfoxides in onion have been determined by Lancaster et al. (84M) by TLC and GLC after extraction and electrophoretic separation. A simple method for cysteine and cystine bas been described by Sybilska et al. (148M) using electrochemical detection after HPLC. Cystine cysteine have also been determined by Moodie et al. (10 M) by GLC analysis after performic acid oxidation and hydrochloric acid hydrolysis. Precolumn derivatization of cysteine has been described by Matsui et al. (98M) for fluorimetric determination after HPLC. A quick ion-exchange column chromatographic method for cysteine in foods has been described by Csapo (29M). A visual fluorescence method for distinguishing between high lysine and normal lysine barley kernels has been described by Ahokas (1M). Methods for available 1 sine have been compared by Nordheim et al. (119M) andYthe digestible lysine technique correlates best with the chick bioassay. Rawson et al. (130M) have modified the Remazol Brilliant Blue R method for reactive lysine in milk by introducing a correction for dye bound to protein. Lysinoalanine in foods containing milk protein has been determined by Fritsch et al. (44M) after acid hydrolysis using ion-exchange chromatography with a basic short pro ram. Lysinoalanine has been measured by Hasegawa et al. 6 5 M ) in food proteins by gas chromatography/mass spectrometry of the N-trifluoroacetyl n-butyl esters. Maga (96M) has reviewed lysinoalanine formation and determination. Monosodium glutamate in food has been determined by Rhys Williams et al. 1131M) using HPLC and fluorescence detection Chiral-phase capillary gas chromatography has been described by Curry et al. (32M) for the separation of traces of D-glutamate in L-glutamate. The enzyme L-glutamate oxidase has been used by Kusakabe et al. (81M)to determine L-glutamate in soy sauce; three methods are described. Another enzymic method for L-glutamic acid has been described by Tonogai et al. (150M). A UV method for L-glutamic acid after enzyme treatment has been proposed by Okamoto (121M). Immobilized L-glutamate decarboxylase has been used by Januseviciute et al. (63M) to determine L-glutamic acid with potentiometric quantitation of carbon dioxide. A specific colorimetric assay for homoserine and its lactone has been proposed by Natelson (111M). Proline and hydroxyproline have been determined in wheat flour by Nicolas et al. (116M)by spectrophotometry or isotope dilution. Toluene has been suggested by Murray et al. (107M) as an alternative to benzene in the Woessner procedure for hydroxyproline. Methionine has been determined by polarographic measurement of the nickel(I1) catalytic prewave by Lopez Fonseca (94M). Gas chromatography has been used by Bos et al. (12M) to determine methionine as thiocyanatomethane by reaction with cyanogen bromide, and by Duncan et al. who have used a similar reaction (38M), and have suggested methods for elimination of an interfering component in fish meals (39M),and pro osed modifications in applications to legumes and cereals &OM). Taurine has been determined in foods by Erbersdobler et al. (41M) using an amino acid analyzer. Theanine in tea has been determined by Tsushida et al. (153M) using HPLC with precolumn derivatization and by Neumann et al. (112M)on an amino acid analyzer with minhydrin detection. A study of the determination of tryptophan in food after alkaline hydrolysis has been made by Nielsen et al. (117M), and types of base used and protective agents were examined. Tryptophan has been determined in grains by Hu et al. (5944) by UV spectrometry after enzyme hydrolysis. A tyrosine-selective enzyme probe for L-tyrosine has been described by Havas et al. (57M). Amines in must and wine have been determined by HPLC of the phthalaldehyde derivatives by Buteau et al. (18M) by reversed phase HPLC by Droz et al. (37M),in seafood by Gill et al. (49M)using ion-moderatedpartition HPLC, and in fresh and processed meat by Zee et al. (167M)using an automated
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ion-exchange chromatographic technique to separate and quantitate 15 biogenic amines. Another HPLC method for putrescine, cadaverine, and histamine, and their precursor amino acids has been described by Carlucci (20M). Tuna or swiss cheese have been analyzed for putrefactive amines by Hui et al. (60M) using HPLC of dansyl chloride derivatives. Chin et al. (25M.l have applied TLC to the separation of dansyl derivatives of histamine, tryptamine, phenethylamine, and tyramine. Trace determination of amines and other nitrogen-containing compounds has been achieved by Rounbehler et al. (135M) using a modified thermal energy analyzer as a pyrolysis unit. The ethylamine content of tea shoots and tea has been determined by Tsushida et al. (154M) by HPLC with fluorimetricdetection. A screening test for histamine has been described by Lerke et al. (9OM) utilizing a two-step enzyme system which is applicable to raw or heat processed fish. Amines in beer have been detected by Murray et al. (109M) using HPLC of the highly fluorescent 7-chloro-4-nitrobenzofurazan derivatives and the use of an Ar+ laser for excitation of the eluent. Secondary amines in foods have been determined by Kawasaki et al. (68M) by HPLC and fluorescent detection. Primary and secondary amines in wine and soy sauce have been analyzed by Lin et al. (92M) using HPLC of the dansyl chloride derivatives. Another procedure for primary and secondary amines described by Ripley et al. (133M) uses gas chromatography of the pentafluorobenzamide derivatives. Gas chromatography has also been used to determine dimethylamine and trimethylamine in seafoods by Lundstrom et al. (95M) with N-P thermionic detection. Column chromatographic separation of choline, trimethylamine, trimethylamine oxide, and betaine from fish has been described by Charest et al. (23M). Fourteen mono-, di-, and polyamines in food have been separated by Sayem-el-Daher et al. (137M) on a single column amino acid automated analyzer. A solid-state gas sensor has been suggested by Storey et al. (146M) for the estimation of di- and trimethylamines in fish. Tyramine has been determined in foods by Fukuhara et al. (45M) by HPLC with fluorescencedetection. Quaternary amines have been determined by Cotter et al. (28M) by three mass spectral techniques. Ammonia and volatile amines have been analyzed in meat by Parris (125M) using HPLC of the dansyl derivatives, and the same author (126M)has described a simplified alcoholic extraction procedure for ammonia in meat tissue. The use of an atomic absorption instrument has been discribed by MacPherson (100M) for the determination of ammonium ion in Kjeldahl digests or in biological samples. Purine alkaloids, caffeine, theobromine, and theophylline, and glycosides have been separated by Kraus et al. (76M) by HPLC with UV detection. Gradient elution HPLC has been suggested by Trugo et al. (151M) for the separation of trigonelline, caffeine, and theobromine in chocolate, tea, and cola. Another HPLC procedure for caffeine, theobromine, and theophylline has been described by Nishizawa et al. (118M); this requires preliminary aluminum oxide clarification. HPLC separation of these alkaloids in cocoa and cocoa-based food products has been described by Bianco et al. (6M). An HPLC method for caffeine in decaffeinated products has been suggested by Ashoor et al. (4M). Caffeine and theobromine have been determined by Blauch et al. (11M) in coffee, tea, and cocoa also by HPLC. A selective gas chromatographic procedure for caffeine, theophylline, and theobromine has been described by Khayyal et al. (71M). A colorimetric procedure for caffeine proposed by Karawya et al. (67M) uses the reaction of caffeine with potassium bromate and hydrochloric acid. The British Standards Institution (16M) has published a reference method for caffeine, this is a spectral-chromatographic procedure. Quinine has been determined colorimetrically in tonic waters by its reaction with Litol Red by Bosh Serrat et al. (13M). Pyrrolizidine alkaloids in goat’s milk have been determined by Deinzer et al. (34M) using gas chromatography of the hydrolyzed, derivatized alkaloids. Methods for the polarographic determination of trigonelline in green and roasted coffee have been investigated by Smola et al. (142M). N-Acetylneuraminic acid has been determined by Serrini et al. (139M) in milk powders by colorimetry with thiobarbituric acid or resorcinol. Adenine in cocoa products has been identified by Kiefer et al. (72M) by HPLC and absorbance ratio comparison. Alanopine and strombine have been determined by Storey et al. (145M) using gas chromatography
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complemented with an enzymic assay. Enzyme sensors have been used by Watanabe et al. (156M)to determine adenosine 5'-monophosphate in fish and shellfish, hypoxanthine in fish meat (155M),hypoxanthine and inosine in edible fish (157M), and inosine 5-monophosphate in fish tissue (158). Methods for the determination of creatine bodies in meats have been compared by Chicot et al. (24M) and repeatability found much higher for the enzyme method. Meat extract has been examined for creatine by Mueller et al. (106M)by HPLC on two columns and UV detection. Permethylated cytokinins have been assayed by GLC with N-P and flame photometric detectors by Whenham (159M). Carbon-5-hydroxytryptamides and 5-hydroxytryptamine have been determined by Studer et al. (147M) using column cleanup and anticircular highperformance TLC separation. Modifications to the method for serotonin (5-hydroxytryptamine) in foods have been proposed by Garcia-Moreno et al. (48M).Guazatine triacetate has been determined by Kobayashi et al. (73M) in vegetables and fruits by gas chromatography with a nitrogen-sensitive flame ionization detector. Currie et al. (31M) have proposed an HPLC method for ATP metabolites in beef skeletal muscle using a series of phosphate buffers. A liquid chromatographic method for the determination of glutamate, inosine &monophosphate, guanosine 5-monophosphate,and chloride has been described by Nguyen et al. (115M). Isotachophoresishas been applied by Matsushima et al. (99M) to the simultaneous determination of 5'-inosine monophosphate and 5'-guanosine monophosphate in foods. Lupanine and sparteine have been determined by Merillon et 4. (103M)by TLC separation p d colorimetry with methyl orange. Flavor nucleotides in shrimp paste have been detected by Gu (53M) after charcoal column cleanup by paper electrophonesis and anion resin column chromatography. Nucleotides have been determined by Tashiro et al. (149M) by anion-exchan e chromatography and by Murray et al. (108M) by reversel-phase ion-pair HPLC. Individual purine and pyrimidine bases have been determined by Herbel et al. (58M) by gradient elution on cation exchange resins. A colorimetric procedure with Bratton-Marshall reagent for sodium 5'-inosinate has been described by Kusuwi et al. (82M). A discussion of the nitrogen substances in tea by Neumann et al. (113M) covers theanine, free amino acids, protein, and amines. The nitrogen distribution in grains of wheat has been measured by a 6-MeV deuteron beam from a tandem Van de Graaff accelerator to a depth of 120 pm by Gonezi et al. (50M).
VITAMINS Comprehensive reviews on vitamin methodology have been written by Deutsch (13N), Gregory (22N), Parrish (64N), Thompson (76N), and Van Niekerk (BlN). A method for vitamin A in liquid mixtures has been suggested by Serebrennikova et al. (71N) using fluorescence measurement after saponification and extraction. An HPLC procedure has been applied by Sat0 (70N) to the determination of vitamin A in margarine after saponification and extraction. Mulry et al. (58N) have reported that isomerization of retinyl palmitate may occur when conventional lipid extraction solvents are used. Methods for vitamins A and D in fortified milk have been reported by Reynolds et al. (66N) and Wickroski (84N); both procedures use HPLC analysis. The same technique has been described by Diaz Marquina et al. (16N) for vitamins A and E in butter, and by Sanzini et al. (69N) for the same vitamins in dietetic foods. Methods for the various D vitamins include HPLC, both single-column and two-stage techniques. Li et al. (49N) have determined vitamin D in fortified milk powder using a silica column and ethanol in isoctane eluant after saponification and digitonin-celite and bentonite column chromatography. TLC cleanup after saponification has been used by Mueller-Mulot et al. (57N to prepare margarine samples for HPLC analysis by vitamins Dz and D3. Vitamin D in foods has been determined by Jackson et al. (37N by HhLC after saponification and TLC cleanup and with the use of vitamin D, as internal standard. An HPLC method for vitamin D in milk has been tested by DeVries et al. (14N)and adopted first action by the Association of Official Analytical Chemists. The successive use of preparative reversed-phase and analytical straight-phase columns has been described by Takeuchi et al. (75N) for the determination of vitamin D in foods. Another two-stage HPLC procedure for vitamin DZ has been described by Okano
et al. (63N) using similar techniques. Vitamin D3 has been determined by Indyk et al. (33N) by HPLC on two radially compressed columns in series after preliminary cleanup. Stancher et al. (74N) have determined vitamins Dz, D3, and E in cod liver oil by HPLC with two reversed-phase CIS columns. Tocopherol has been determined by Hou (30M by fluorometric measurement after saponification and clarification on a column of neutral alumina. Total tocopherols in grain and other products have been determined by Contreras-Guzman et al. (llN,12N) by the reaction with cupric ion and spectrophotometric measurement of the cuprous ion. Bourgeois et al. (5N) have described a manual fluorimetric method for a-tocopherol after saponification, cleanup, nitrosation, and oxidation. HPLC procedures for tocopherols have been described by Zonta et al. (88N) who separated a-, p-, y-, and &tocopherols, by Koyama et al. (42N) who determined the four tocopherols in vegetable oils, by Feldheim et al. (18N) using a Radial-PAK cartridge for HPLC and found results 30% higher than those obtained by gas chromatography, and by Barnes (4N) who analyzed grains for tocopherols and tocotrienols. Gas chromatographic analysis of vitamin E has been described by Ishiguro (34N, 35N) after either TLC or digitonin column purification. Tocopherols and sterols have been determined by TMS gas chromatography by Mariani et al. (53") in vegetable oils. Electron spin resonance spectra of chromanoxyl radicals derived from tocopherols have been found by Matpuo et al. (55N)to be useful for identification and quantitation. Vitamin K in infant formulas has been determined by Bueno et al. (7N) using HPLC and UV detection and by Haroon et al. (26N) using HPLC and a dual electrode detection system. Limitations of the in vitro methods for the assay of B complex vitamins have been discussed by Ford (ZON). Optimum conditions for the separation of seven soluble vitamins by HPLC have been established by Calcagno et al. (8N). Thiamine in foods has been determined by Echols et al. ( 17N) by gas chromatography with a nitrogen-phoshorus detector. A technique for the electrochemical derivatization of thiamine to thiochrome has been described by Kusube et al. (46N) for use in a flow-injection system. The AOAC method for thiamin and riboflavin in foods has been modified by MacBride et al. (52N) to avoid the use of obsolete or hazardous reagents. Thiamin in chocolate products has been determined by Hurst et al. (32N) by HPLC with postcolumn thiochrome reaction and fluoescence detection. A similar technique using HPLC and postcolumn derivatization has been described by Ohta et al. (61N) for thiamin in rice flour. Thiamin and thiamin phosphate esters have been determined in food samples by HPLC with UV detection by Hilker et al. (27N). Thiamin and riboflavin have been determined simultaneously in foods by Fellman et al. (19N) using HPLC and fluorimetric detection. Thiamin and other B vitamins have been determined by Offizorz et al. (60N) by isotachophoresis using cationic spacer ions. Wehling (83N) has described the simultaneous HPLC determination of thiamine, pyridoxine, and riboflavin in fortified cereal products. Riboflavine in eggs and dairy products has been determined by Ashoor et al. (2N) by HPLC with UV detection. Lotter et al. (51N) have described radiochemical assays for riboflavine and riboflavine binding protein. The use of HPLC for the determination of nicotinic acid in meat products has been described by Fujita et al. (21N), in fruit juices by Kral(44N) using electrochemical detection, in beef or fish by Yoshida et al. (87N) using ion-pair reversed phase HPLC and UV detection, and by Van Niekerk et al. @ON) using both reversed-phase and anion exchange columns. A spectrophotometric method for vitamin B, has been described by Iskra (36N) and applied to eggs. An HPLC method has been described by Kawamoto et al. (40") which uses postcolumn derivatization of pyridoxine and separates the several forms of the vitamin. Gas chromatographic methods for vitamin B6 have been prepared by Kienzl et al. (41N)using formation of the trifluoroacetyl derivatives and electron capture detection and by Lim et al. (50N) using a similar system. Radioassays for vitamin B,, have been described by Casey et al. (9N) using a test kit and by Kralova et al. (45N) who compared microbiological methods and the Phadebas BIZ competitive binding method the latter was found to be rapid ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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and sensitive. An improved procedure for sample preparation for the determination of folacin in cereal products has been devised by Cerna et al. ( I O N ) which includes preliminary amylase treatment of the sample to release bound folacin. An HPLC method for folacin has been described by Briggs et al. (6N) which separates the various folacin derivatives and another by Gregory et al. (24N) who converts to folacin monoglutamates, which are separated by reverse-phase HPLC. Gregory et al. (23N) have also compared HPLC, radiometric, and microbiological methods for folic acid and found HPLC most suitable. Portable, colorimetric test strips for field testing of ascorbic acid in foods have been described by Jungreis (38N) for juices, by Rymal(68N) for fruit and vegetable juices, and in a Japanese patent (39N) for added ascorbic acid in foods. As with the other vitamins HPLC has been found extremely useful in the analysis of foods for ascorbic acid. Ashoor et al. (3N) have described an HPLC method with UV detection for fruits and vegetables; Haddad et al. (25N) have determined both ascorbic acid and dehydroascorbic acid by HPLC in orange products after precolumn reaction with 172-phenylenediamine. Moledina et al. (56N) have used HPLC to determine ascorbic acid in plant food products with phosphate buffered eluants. Both ascorbic acid and dehydroascorbic acid have been determined by HPLC by Wimalasiri et al. (86N) and satisfactory separation was obtained for a variety of samples. The estimation of ascorbic acids in fruits and vegetables has been reported by Rizzolo et al. (67N) by the of use HPLC with isocratic elution and UV detection. The HPLC of the dinitrophenylhydrazone of ascorbic acid has been shown by Van Boekel et al. (79N) to be a means of determining ascorbic acid in beer. Reversed-phaseHPLC and electrochemical detection has been shown by Tsao et al. (78N) to be capable of separating L-ascorbic and D-isoascorbic acids. Reductones of L-ascorbic acid have been assayed by Obata (59N) using HPLC with UV detection. Wills et al. (85N) have compared HPLC, microfluorimetry and dye-titration methods for vitamin C and found each method has its advantages, but the HPLC was more reliable. An HPLC method with fluorometric detection has been used by Speek et al. (73N) for the determination of total vitamin C and total isovitamin C after precolumn derivatization with o-phenylenediamine. The L- and D-ascorbic acids in plant juices have been determined by TLC by Kovacheva et al. (43N),detection is by spraying with polybdophosphoric acid. A thin-layer flow system for an ascorbate enzyme electrode has been described by Matsumoto et al. (54N). A potentiometric sensor for L-ascorbic acid has been produced by Petersson (65N) utilizing a ferrocene-modified platinum electrode. Electrogenerated trivalent thallium has been used by Li (48N) for the coulometric titration of vitamin C in foods. Differential pulse polorography has been applied by Amin ( I N ) to the assay of ascorbic acid in juices. The decrease in color intensity of the Fe”’-resacetophenone oxime complex with the addition of ascorbic acid has been used by Hug (31N) for the indirect measurement of ascorbic acid. Total ascorbic acid in foods has been determined by Okamura (62N) by its reaction with ferric chloride-2‘,2’-bipyridylphosphoricacid. Second derivative ultraviolet spectroscopy has been applied to the qualitative and quantitative determination of vitamin C by Lage et al. (47N). The difference spectra before and after oxidation of L-ascorbic acid with ascorbic oxidase has been described by Tono et al. (77N) as a method for the determination of ascorbic acid. Ascorbic acid has been determined by Sheela et al. (72N) by its ability to participate in the oxidation of tyrosine by Fe(CN)63-to dopa and measuring the fluorescence of the product. Titration with thallium(II1) has been suggested by Verma et al. (82N) as a method for the determination of ascorbic acid. A collaborative study by DeVries (15N) has indicated that the semiautomated fluorometric method for vitamin C in foods compares favorably with the manual procedure. Procedures have been described b Holz for the automated photometric determination of ascorgic acid (28N) and dehydroascrobic acid (29N) in foods of plant origin.
MISCELLANEOUS Books which are of use to the food analyst for review and reference are “Chemistry of Foods and Beverages: Recent Developments” (4P) and “Instrumental Analysis of Foods: 302R
ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
Recent Progresses, Volume I” (12P) both edited by Charalambous and Inglett. “HPLC in Food Analysis” (lop), “Quality Measuring Instruments in On-Line Process Analysis” (Ill‘), “Control of Food Quality and Food Analysis” (5P),and “Food Research and Data Analysis” (8P)are also recent books of general interest in food analysis. Near-infrared spectroscopy (near-IR) has been applied to the estimation of moisture, fat, protein, and lactose content of nonfat dry milk products (2P) and to the determination of moisture, protein, fat, and calories in raw pork and beef (13P). Park et al. (I6P) have also assessed the potential of using near-IR for measuring the nutrient contents of a variety of dehydrated vegetables, and developingprediction equations for crude protein, crude fat, ash, and neutral detergent fiber. Osborne and Barrett (15P) report on the use of IR transmission spectroscopy to measure the protein, total lipid, and total solids of liquid egg products. White and Shenton provide an annotated bibliography dealing with food microscopy as it pertains to meat and fish (19P),and Biliaderis provides a review (3P) of the uses for differential scanning calorimetry in food research (e.g., characterization of protein denaturation, product interactions, gelation of carbohydrates, water in foods, and lipid polymorphism). An account is given of immunoturbidimetry in food analysis by Gombocz and Petuely (9P), and Edwards reports (6P)on some of the uses of ion chromatography for the food chemist and compares results obtained using this technique with other methods. Wiesser and Hanz (18P)review recent developments in applications of NMR spectroscopy to food research and analysis (109 references), and Plantz (I7P) describes the use of laser light scattering instrumentation for measuring the particle size of various foods (e.g., flours, sweeteners, spices, and cocoa) with systems available for either small (0.12-22 Mm) or large (up to about 1 mm) particles. Ziegleder and Sandmeier (20P) report on the use of HPLC on distillates for the volatiles of cocoa to measure the degree of roasting that has occurred by measurement of the substituted pyrazines that are formed (using a UV detector at 280 nm) and correlating these data with the origin of the cocoa and roasting behavior. The authors indicate that the method could be used for industrial quality inspection. LITERATURE CITED ADDITIVES
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(1438) Kasuga, Y.; Otsuka, K.; Sugltani, A,; Yamada, F., Shokuhin Eiseigaku Zasshi, 1981, 2 2 , 479; Anal. Abstr. 1982, 43, 8D100. '
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FOOD (58C) Maetzel, U.; Maier, H., 2.Lebensm.-UntersJorsch. 1983, 176, 281. (59C) Maier, H. G.; Maetzel, U., Coll09. Sci. I n t . Cafe 1982, 10, 247. (60C) Mason, M., J. Assoc. Off. Anal. Chem. 1983, 66, 981. (6lC) Marihart, J., StarchlStaerke 1984, 3 6 , 51. (62C) Mazza, G., Can. Inst. f o o d Sci. Technoi. J. 1983, 16,234. (63C) McFeeters, R. F.; Armstrong, S. A,, Anal. Biochem. 1984, 139, 212. (64C) McGregor, D. I.; Mullin, W. J.; Fenwick, G. R., J. Assoc. Off. Anal. Chem. 1983, 66, 825. (65C) Minchinton, I.; Sang, J.; Burke, D.; Truscott, R. J. W., J. Chromatogr. 1982. 247, 141. (66C) Mopper, K., J. Chromatogr. 1983, 256, 27. (67C) Morgan, M. R. A.; McNerney, R.; Matthew, J. A.; Coxon, D. T.; Chan, H. W. S., J. Sci. f o o d Agrlc. 1983, 3 4 , 593. (68'4 Morrison, W. R.; Laignelet, B., J. Cereal Sci. 1983, 1, 9. (69'2) Nambisan, B.; Sundaresan, S., J. Assoc. Off. Anal. Chem. 1984, 6 7 , 641. (70C) Neilson, M. J.; Marlett, J. A., J. Agric. f o o d Chem. 1983, 3 1 , 1342. (71C) Nikolov, 2. L.; Jakovljevic, J. B.; Boskov, 2. M., StarchlStaerke 1984, 3 6 , 97. (72C) Osborne, B. G.; Fearn, T.; Randall, P. G., J. food Technoi. 1983, 18, 651. (73C) Oshima, R.; Kumanotani, J.; Watanabe, C., J. Chromatogr. 1982, 250, 90. (74C) Osman, S. F., food Chem. 1983, 11 , 235. (75C) Palla, G., J. Agric. f o o d Chem. 1982, 3 0 , 764. (76C) Pfenninger, H. B.; Anderegg, P.; Vykoukal, E., J. Am. SOC. Brew. Chem. 1983, 41, 40. (77c) Polacsek, M.; Szep, I.; Vamos, L., Nelmiszervizsgalati Kozl. 1982, 2 8 , 55; Anal. Abstr. 1983, 45, 3F13. (78C) Preuss, A.; Thier, H. P., 2.Lebensm.-Unters.-forsch. 1983, 176, 5. (79C) Quain, D. E.; Tubb, R. S., J. Inst. Brew. 1983, 8 9 , 38. (80'2) Rajakyla, E.; Paioposki, M., J. Chromatogr. 1983, 282, 595. (81C) Reyes, F. G. R.; Wrolstad, R. E.; Cornwell, C. J., J. Assoc. Off. Anal. Chem. 1982, 65, 126. (82C) Riffer, R., Int. Sugar J. 1983, 8 5 , 131. (83C) Roberts, E. J., ibid. 1983, 8 5 , 10. (84C) Rocklln, R. D.; Pohl, C. A,, J. Li9. Chromatogr. 1983, 6, 1577. (85C) Rushton, M. R.; Gacesa, P., Blochem. SOC. Trans. 1983, 1 1 , 381; Anal. Abstr. 1984, 46, 1D97. (86C) Samarco, E. C.; Parente, E. S., J. Assoc. Off. Anal. Chem. 1982, 65, 76. (87C) Sargeant, J. G., Starch (Weinheim, f e d . Repub. Ger), 1982, 3 4 , 89; Anal. Abstr. 1983, 44, 2F25. (88C) Schaefer, H., J. Agric. food Chem. 1983, 3 1 , 1375. (89C) Schaefer, H.; Scherz. H., 2.Lebensm .-Unters .-forsch. 1983, 177, ' 193. (9OC) Scheller, F.; Renneberg, R., Anal. Chim. Acta 1983, 152, 265. (91C) Schlabach, T. D.; Robinson, J., J. Chromatogr. 1983, 282, 169. (92C) Schweer, H., J. Chromatogr. 1983, 259, 164. (93C) Schweizer, T. F.; Froellch, W.; Del Vedovo, S.; Besson, R., Cereal Chem. 1984, 61, 116. (94C) Shaw, P. E.; Wilson, C. W., 111, J. Sci. f o o d Agric. 1983, 3 4 , 109. (95C) Skrede, G., food Chem. 1983, 11, 175. (96C) Szczepanowska, E.; Schramm, R. W.; Tomaszewska, B., Bull. SOC. Amis Sci. Lett. Poznan, Ser. D, 1983, 2 2 , 5; Anal. Abstr. 1984, 46, 7G10. (97C) Takeda, M.; Maeda, M.; Tsuji, A., J. Chromatogr. 1982, 244, 347. (98'2) Thomann, R.; Piechaczek, R., Nahrung 1982, 2 6 , 915; Anal. Abstr. 1983, 45, lF15. (99C) Tipson, R. S., Horton, D., Eds. "Advances in Carbohydrate Chemistry and Biochemistry"; Academlc Press: New York, 1981. (100'2) Tsuda, T.; Nakanishi, H., J. Assoc. Off. Anal. Chem. 1983, 66, 1050. (IoIC) Tuerena, C. E.; Taylor, A. J.; Mitchell, J. R., Carbohydrate Polymers 1982, 2 , 193. (102C) Turdakova, I.I.; Shelukhina, N. P.; Usirova, B. E.; Aimukhamedova, G. B., I z v . Akad. Nauk Kirg. SSR 1982, 37; Chem. Abstr. 1983, 9 8 , 877 159. (103C) Utnik, A., Chem. Anal. (Warsaw) 1983, 2 8 , 381; Chem. Abstr. 1984, 100, 2 1 6 1 5 ~ . (104C) Vanecek, R., Cesk. farm. 1983, 3 2 , 127; Anal. Abstr. 1983, 4 5 , 5E9. (1055) Verhaar, L. A. T.; Kuster, B. F. M.; Ciaessens, H. A., J. Chromatogr. 1984. 284, 1. (106C) Voragen, A. 0. J.; Schois, H. A.; DeVries, J. A,; Pilnik, W., J. Chromatoar. 1982. 244. 327. (107C) koragen; A. G. J.; Schols, H. A.; Pilnik, W., Prog. food Nutr. Sci. 1982, 6, 379; Chem. Abstr. 1982, 9 7 , 1969368. (108C) Walter, R. H.; Sherman, R. M.; Lee, C. Y., J. FoodSci. 1983, 48, 1006. (109C) Wartman, A. M.; Spawn, T. D.; Eliason, M. A., J. Agric. food Chem. 1984, 3 2 , 971. (llOC) Watanabe, N.; Inoue, M., Anal. Chem. 1983. 5 5 , 1016. ( 1 l l C ) Wight, A. W.: Van Nlekerk, P. J., Food Chem. 1983, 70, 211. (112C) Wllls, R. B. H.; Francke, R. A.; Walker, B. P., J. Agric. foodChem. 1982, 30, 1242. (113C) Wooilard, D. C., N. 2.J. Daity Sci. Technol. 1983, 18, 209; Chem. Abstr. 1984, 100, 119407m. (114C) Wuersch, P.; Roulet, P., J. Chromatogr. 1982, 244, 177. COLOR
(1D) Alraudo, C. B.; Cerri, V.; Gayte-Sorbier A,; Andrianjaflniony, J., J. Chromatogr. 1983, 261, 273. (2D) Andrzejewska, E., Rocz. Panstw. Zaki. Hlg. 1982, 3 3 , 327; Chem. Abstr. 1983, 9 9 , 68886t. (3D) Ibld., 1981, 3 2 , 315; Anal. Abstr. 1983, 44, 6F36.
(4D) Bianchini, J. P.; Gaydou, E. M., J. Chromatogr. 1983, 259, 150. (5D) Blom, H., LWT-M. 1983, 7 , 587; Chem. Abstr. 1984, 100, 66671j. (6D) Bricout, J., RecentDev. FoodAnal., Proc. Eur. Conf. foodChem. 1st 1981 1982, 64. (7D) Broennum-Hansen, K.; Hansen, S., J. Chromatrogr. 1983, 262, 385. (8D) Butler, L. G.; Price, M. L.; Brotherton, J. E., J. Agric. food Chem. 1982, 3 0 , 1087. (9D) Calvey, R. J.; Goldberg. A. L., J. Assoc. Off. Anal. Chem. 1982, 65, 1080. (10D) Cohen, E.; Saguy, I., 2.Lebensm.-UntersJorsch. 1982, 175, 31. (11D) Dalgie, D. J.; Conkerton, E. J., J. Chromatogr. 1982, 240, 202. 105. (12D) Ibid., J. Li9. Chromatogr. 1983, 6(Suppl. l), (13D) Derdelinckx, G.; Jerumanls, J., J. Chromatogr. 1984, 285, 231. (14D) Fogg, A. G.; Summan, A. M., Analyst (London) 1983, 108, 691. (150) Francis, G. W.; Andersen, 0. M., J. Chromatogr. 1984, 283, 445. (16D) Goldberg, A. L.; Calvey, R. J., J. Assoc. Off. Anal. Chem. 1982, 65, 103. (17D) Ibid., 1983, 66, 1429. (18D) Henning, W., Dtsch. Lebensm.-Rundsch. 1983, 79, 407. (19D) Hoshino, T.; Duncan, R. R., Chugoku Nogyo Shikenjo Hokoku, A 1981, 71; Chem. Abstr. 1982, 9 7 , 1 9 6 9 5 8 ~ . (200) Hsieh, Y. C.; Karel, M., J. Chromatogr. 1983, 259, 515. (21D) Hunziker, H. R.; Zlmmerli, B., Mltt. Geb. Lebensmittei-unters. Hyg. 1983, 7 4 , 121. (22D) Ito, Y.; Tonogai, Y.; Mitsuhashi, Y.; Hammano, T.; Ogawa, Sa;Toycda, M.; Iwaida, M., Bunseki Kagaku 1983, 3 2 , 47; Anal. Abstr. 1983, 45, 2F7. (23D) Ibid., 55; Anal. Abstr. 1983, 4 5 , 2F8. (24D) Ito, Y.; Tonogal, Y.; Ogawa, S.;Matsukt, Y.; Mine, T.; Nakanishi, H.; Ohara, K.; Fujiwara, T.; Iwaida, M., Bunseki Kagaku 1983, 3 2 , T5; Anal. Abstr. 1983, 45, 2F9. (25D) Joyce, J. R.; Humphreys, I.J., J. forensic Sci. SOC. 1982, 2 2 , 253. (26D) Kim, H.; Keeney, P. G., J. f o o d Sci. 1983, 48, 548. (270) Kobori, S.; Kawakaml, S.; Koike, M., Ufsunom/ya Daigaku Kyoikugakubu Kiyo, Dai-2-bu 1982, 3 2 , 75; Chem. Abstr. 1983, 9 9 , 193269~. (28D) Krzywlcki, K., Meat Sci. 1982, 7 , 29; Anal. Abstr. 1983, 45, 1F22. (29D) Kuncheva, M.; Ivanova, S.;Obretenov, Ts., Nahrung 1983, 2 7 , 897. (30D) Lancaster, F. E.; Lawrence, J. F., J. Assoc. Off. Anal. Chem. 1982, 6 5 , 1305. (31D) Ibid., 1983, 66,1424. (32D) Lawrence, J. F.; Lancaster, F., Trace Subst. Environ. Health 1981, 15, 303; Chem. Abstr. 1983, 9 8 , 33147e. (33D) Lyubchenko, V. Y., fermentn. Spirt. Prom-st. 1982, 18; Anal. Abstr. 1983, 45, 1F46. Hennigan, G. P.; Loughrey, M. J., J. Agric. f o o d (34D) McMurrough, I.; Chem. 1982, 3 0 , 1102. (35D) Nakazoe, J., Nlppon Suisan Gakkaishi 1982, 48, 1007; Anal. Abstr. 1983, 45, 1D220. (36D) Nishizawa, M.; Chonan, T.; Sekijo, I.; Sugli, T., Hokkaidoritsu Nsei Kenkyushoho 1983, (33) 28; Chem. Abstr. 1984, 100 2079449. (37D) Nlshizawa, M.; Sekljo, I., ibid. 1982, (32) 62; Chem. Abstr. 1984, 100, 190388m. (38D) Noda, N.; Yamada, S.; Hayakawa, J.; Uno, K., EiseiKagaku 1983, 2 9 , 7; Chem. Abstr. 1983, 9 8 , 196506k. (39D) Noga, G.; Lenz, F., Chromatographia 1983, 17, 139. (40D) Prasad, C. A. K.; Rao, M. V.; Nagaraja, K. V.; Kapur, 0. P., Indian food Packer 1983, 3 7 , 74; Chem. Abstr. 1983, 9 9 , 68927g. (41D) Prasad, U. V.; Sastry, C. S. P., Acta Cienc. Indica, Ser. Chem. 1982, 8 , 1 6 2 Anal. Abstr. 1983, 4 4 , 6F12. (42D) Ibid., J. f o o d S c i . Technol. 1983, 2 0 , 263. (43D) Pribela, A.; Drdak, M., Prum. Potravin 1982, 33, 676; Anal. Abstr. 1983, 45, 1F36. (440) Puttemans, M. L.; Dryon, L.; Massart, D. L., J. Assoc. Off. Anal. Chem. 1983, 66, 670. (45D) Ibid., 1039. (46D) Rlzzi, G. P.; Boeing, S. S., J. Agric. f o o d Chem. 1984, 3 2 , 551. (47D) Salagolty-Auguste, M. H.; Bertrand, A.; Sudraud, P., Sci. Aliments 1983, 3 , 127; Anal. Abstr. 1984, 46, 6F18. (48D) Schwartz, S. J.; Von Eibe, J. H., 2.Lebensm.-Unters. forsch. 1983, 176, 448. (49D) Smlth, R. M.; Witowska, B. A., Analyst (London) 1984, 109, 259. (50D) Steele, J. A., J. Assoc. Off. Anal. Chem. 1984, 67, 540. (51D) Smolensky, D. C.; Vandercook, C. E., J. f o o d Sci. 1982, 47, 2058. (52D) Stobbaerts, R. F.; Van Haverbeke, L.; Herman, M. A,, J. f o o d Scl. 1983, 48, 521. (53D) Ting, I., Chung-kuo Nung Yeh Hua Hsueh Hui Chih 1981, 19, 170; Chem. Abstr. 1982, 9 7 , 214337s. (54D) Tkachuk, R.; Kuzina, F. D., Can. J. Plant Sci. 1982, 6 2 , 875. (55D) Tonnesen, H. H.; Karlsen, J., J. Chromatogr. 1983, 259, 367. (56D) Tonogal, Y.: Ito, Y.; Harada, M., Shokuhin Eiseigaku Zasshi 1984, 2 5 , 10; Chem. Abstr. 1984, 101, 71147t. (57D) Tonogal, Y.; Kingkate, A.; Halllamian, C., J. FoodProt. 1983, 46, 592. (580) Vancraenenbroeck, R.; De Brackeieire, C.; Willems, Y.; Devreux, A,, Cerevisiae 1983, 13; Anal. Abstr. 1984, 4 6 , 9F48. (59D) van Genderen, H. H; van Brederode, J.; Niemann, G. J.. J. Chromatogr. 1983, 256, 151. (BOD) Wallrauch, S., fluess. Obst 1984, 51, 64; Chem. Abstr. 1984, 100, 155307n. (61D) Wasserman, B. P.; Eiberger, L. L.; Guilfoy, M. P., J. f o o d s c i . 1984, 49, 536. (620) Winkler, G.; Weitzmann, L., Nahrung 1983, 2 7 , K3. (63D) Zeng, H.; Wang, A.; Min, X.; Fan, C., Shipin Yu fajiao Gongye 1983, (4) 20; Chem. Abstr. 1984, 101, 71131h. I
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FOOD (64D) Zeng, H.; Fan, C., Shipin Yu Fajiao Gongye 1984, (2), 35; Chem. Abstr. 1984, 101,7 1 1 2 9 ~ . (65D) Zonneveld, H.; Klop, W.; Gorin, N., Z . Lebensm.-Unters .-Forsch. 1984, 178,20. ENZYMES
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ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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(51G) Kuwata, K.; Uebori, M.; Yamada, K.; Yamazaki, Y., Anal. Chem. 1982, 54, 1082. (52G) Labows, J. M.; Shushan, B., Am. Lab. (Fairfleld, Conn.) 1983, 15, 56; Chem. Abstr. 1983, 9 8 , 1 7 7 6 1 6 ~ . (53G) Lancaster, J. E.; Kelly, K. E., J. Sci. Food Agric. 1983, 3 4 , 1229. (54G) Laub, E.; Oiszowski, W., 2 . Lebensm.-Unters. Forsch. 1982, 175, 179. (55G) Lawrence, J. F.; Iyengar, J. R., Int. J. Environ. Anal. Chem. 1983, 15, 47; Chem. Abstr. 1983, 9 9 , 68859m. (56G) Leclercq, E., J. Chromatogr. 1984, 283, 441. (57G) Ledi, F.; Fritsch, G.; Hiebl, J.; Severin, T., 2 . Lebensm.-Unters. Forsch. 1983, 176, 294. (580) Lehtonen, M., Chromatographia 1982, 16, 201. (59G) Lehtonen, M., J. Assoc. Off. Anal. Chem. 1983, 6 6 , 71. (6OG) Liardon, R.; Ott, U., Lebensm-Wiss. Technol. 1984, 17, 32. (61G) Litvintseva, 0. R.; Vasserman, A. M.; Bulanova, E. A.; Klyachko, Y. A.; Kunin, L. L., Zh. Anal. Khim. 1982, 3 7 , 1033; Anal. Abstr. 1983, 4 4 , 4F59. (62G) Liu, C.; Shi, 2.; Yu, B., Shlpin Yu Faxiao Gongye 1982, 6 , 1; Chem. Abstr. 1983, 9 8 , 105765m. (63G) Lundstrom, R. C.; Racicot, L. D., J. Assoc. Off. Anal. Chem. 1983, 6 6 , 1158. (64GJ Magak'yan, D. T., T r . Erevan. Zoovet. Inst. 1983, 55, 104; Chem. Abstr. 1984, 101, 22101q. (65G) Marcy, J. E.; Rouseff, R. L., J. Agric. Food Chem. 1984, 3 2 , 979. (66G) Marstorp, P.; Anfaek, T.; Andersson, L., Anal. Chlm. Acta 1983, 149, 281. (67G) Mason, M., J. Am. SOC.Brew. Chem. 1982, 4 0 , 78. (68G) May, W. A.; Peterson, R. J.; Chang, S. S., J. Am. Oil Chem. SOC. 1983, 6 0 , 990. (690) Monseur, X.; Moote, J. C., J. Chromatogr. 1983, 264, 469. (70G) Moshonas, M. G.; Shaw, P. E., J. Agric. Food Chem. 1984, 32, 526. (710) Mukhopadhyay, S.; Bhattacharyya, D. K., Fette, Selfen, Anstrlchm. 1983, 85, 309. (72G) Olea Serrano, M. F.; Sanchez, M. L.; Garcia-Viilanova, R., Cienc. Ind. Farm. 1982, 1 , 2 4 4 Chem. Abstr. 1983, 9 8 , 35959. (73G) Paspaleev, E.; Kunchev, K.; Dencheva, D., Nauchni Tr. Vissh Inst. Khranlt Vkusova Prom-st. Plovdlv 1982, 2 9 , 103; Chem. Abstr. 1984, 100, 190399r. (74G) Postel, W.; Adam, L., Dtsch. Lebensm.-Rundsch. 1984, 8 0 , 1. (75G) Postel, W.; Adam, L.; Rustler, M., lbid. 1982, 78, 170. (76G) Pudil, F.; Viden, I.; Velisek, J.; Davidek, J., 2 . Lebensm.-Unters.Forsch. 1983, 177, 181. (77G) Purceil, J. M.; Magidman, P., Appl. Spectrosc. 1984, 3 8 , 181. (78G) Quaranta, H. 0.; Piccini, J. L.; Perez, S. S., Dtsch. Lebensm.Rundsch. 1984, 80, 106. (79G) Rao, M. V.; Krishnamurthy, M. N.; Nagaraja, K. V.; Kapur, 0. P., J. Food Sci. Technol. 1983, 2 0 , 130. (80G) Rasmussen, P., Anal. Chem. 1983, 55, 1331. (81G) Rathnawathie, M.; Buckle, K. A., J. Chromatogr. 1983, 264, 316. (82G) Reindi, B.; Grossklaus, R.; Stan, H. J., Anal. Chem. Symp. Ser. 1983, 13. 185; Chem. Abstr. 1983, 98, 2 1 4 2 1 6 ~ . (83G) Reschke, A., 2 . Lebensm.-Unters. Forsch. 1983, 176, 116. (84G) Saito, S.; Miki, T.; Ito, H.; Kamoda, M., Nippon Shokuhin Kogyo Gakkaishi 1984, 31. 423; Chem. Abstr. 1984, 101, 128967s. (850) Sato, S.; Omoto, K.; Inde, S.; Shirai, M., Kenzei Chuo Bunsekishoto 1983, 2 4 , 59; Chem. Abstr. 1984, 100, 173250t. (86G) Schaeffers. F.; Herrmann, K., J. Chromatogr. 1982, 240, 387. (67G) Schelter-Gtaf, A.; Huck, H.; Schmidt, H.-L., 2. Lebensm.-Unters .Forsch. 1983, 177, 356. (88G) Schieberle, P.; Grosch, W., Getreideforsch. 1984, 193, 104; Chem. Abstr. 1984, 101, 71348j. (89G) Ibid., 2 . Lebensmdnters. Forsch. 1983, 177, 173. (90G) Schmidt, R. H.; Davidson, S. M.; Bates, R. P., J. FoodSci. 1983, 48, 1556. (910) Seif El-Dln, A. A.; Korany, M. A.; Abdei-Salam, N. A,, Anal. Lett. 1983, 16, 891; Anal. Abstr. 1984, 46, 3C59. (920) Smith, R. M., Chromatographia 1982, 16, 155. (93G) Smith, R. M.; Beck, S., J. Chromatogr. 1984, 291, 424. (94G) Sontag, G.; Nikiforov, A.; Frank, E., Lebensmittelchem. Gerichtl. Chem. 1983, 3 7 , 95; Anal. Abstr. 1984, 4 6 , 8F41. (95G) Storey, R. M.; Davis, H. K.; Owen, D.; Moore, L., J. Food Technol. 1984, 19, 1. (96G) Suyama, K.; Yeow, T.; Nakai, S., J. Agrlc. Food Chem. 1983, 31, 22.
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A:,
(98G) Teranishl, R.; Fiath, k. Sugisawa, H., "Food Science Series, Voi. 7, Flavor Research: Recent Advances"; Marcel Dekker: New York, 1981, (990) Tsuda, T.; Nakanishl, H., J. Assoc. Off. Anal. Chem. 1983, 6 6 , 1532. (1OOG) Verzele. M.; Dewaeie, C.; Van Kerrebroeck, M.; Strating, J.; Verhagen, L., J. Am. SOC. Brew. Chem. 1983, 41, 36; Anal. Abstr. 1983, 45, 6F60. (101G) Waites, M. J.; Bamforth, C. W., J. Inst. Brew, 1984, 9 0 , 33; Anal. Abstr. 1984, 4 6 , 7F86. (102G) Wang, T. H.; Shanfield, H.; Zlatkis, A., Chromatographia 1983, 17, 411. (1030) Wellnltz-Ruen, w.; Reineccius, G. A.; Thomas, E. L., J. Agrlc. Food Chem. 1982, 3 0 , 512. (104G) White, P. J.; Hammond, E. G., J. Am. 011 Chem. SOC. 1983, 6 0 , 1769. (105G) Wllson, C. W., 111; Shaw, P. E., J. A&. Food Chem. 1984, 32, 399. (106G) Wurzenberger, M.; Grosch, W., 2.Lebensm.-Unfers. Forsch, 1983, 176, 16. ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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FOOD (107G) Wyatt, D. M., J . Chromatogr. Sci. 1983, 2 1 , 508. (108G) Yoshida, M.; Kashimoto, T., Shokuhin Nseigaku Zasshi 1982, 2 3 , 142; Anal. Abstr. 1983, 44, 4F63. IDENTITY
(1H) Abrams, R.; Verbeke, R.; Von Hoof, J., Fleischwirtschaff 1983, 6 3 , 1459. (2H) IbM., Fleischwirtsch. 1984, 6 4 , 622. (3H) Balabane, M.; Bayie, J. C.; Derbesy, M., Analusis 1984, 12, 148. (4H) Bandyopadhyay, T. S.;Chakrabartl, J.; Guha, K. C.; Roy, B. R., J . Food Sci. Technol. 1983, 2 0 , 175. (5H) Barel, M.; Guyot, 6.; Vincent, J. C., The Cafe Cacao 1983, 127. (6H) Berg, S.,Arch. Lebensmittelhyg. 1982, 33, 20; Anal. Abstr. 1983, 44, 1F16. (7H) Borszeki, J.; Koltay, L., Inczedy, J.; Gegus, E., Z . Lebensmittel-Untersuchung Forschung 1983, 177, 15. (8H) Bracciali, A.; Cantagalli, P.; Antoni, G.; Tarii, P.; Neri, P., J . Assoc. Off. Anal. Chem. 1983, 6 6 , 667. (9H) Brause, A. R.; Raterman, J. M.; Petrus, D. R.; Doner, L. W., J . Assoc. Off. Anal. Chem. 1984, 6 7 , 535. (10H) Bremner, H. A.; Vaii, A. M. A., Food Technol. Aust. 1983, 3 5 , 322. (11H) Campi, E.; Mentasti, E.; Voipe, P., Anal. Chim. Acta 1982, 141, 345; Chem. Abstr. 1982, 9 7 , 180303k. (12H) Cantagaiii, P.; Bracciali, A.; Tassi Micco, C.; Tarli, P.; Neri, P., Boll. Chim. Unione Ital. Lab. Prov. Parte Sci. 1982, 33, 263; Anal. Abstr. 1984. 46. 4F26. (13H) -Cardiilb, M.,-RIv. Itai. Sostanze Grasse 1982, 5 9 , 431; Chem. Abstr. 1983, 9 6 , 878578. (14H) Carnegie, P. R.; Collins, M. G.; Iiic, M. Z., Meat Sci. 1984, IO, 145; Chem. Abstr. 1984, 100, 1374789, (15H) Casas, C.; Tormo, J.; Hernandez, P. E.; Sanz, B., J . Food Technol. 1984. 19. 283. (16H) Cioughley, J. B., Luso 1981, 2 . 53; Anal. Abstr. 1983, 4 4 , 3F63. (17H) Ibid., Food Chem. 1982, 9 , 269. (16H) Ibid., 1983, IO, 25. (19H) Cohen, E.; Saguy, I., J . Agric. Food. Chem. 1984, 32, 28. (20H) Daiang, F.; Martln, E.; Vogel, J., Mitt. Geb. Lebensmittelunters. Hyg. 1982, 73, 371; Anal. Abstr. 1983, 45, 1F11. (21H) Davies, A. M. C.; Harris, R. G., J . Apic. Res. 1982, 2 1 , 168; Chem. Abstr. 1983, 9 8 , 52037k. (22H) Diez, C.; Gomez-Cordoves, C.; Hernandez, T.; Santa Maria, G., Dtsch. Lebens .-Rundsch , 1984, 80 13. (23H) Garrone, W.; Antonucci, M.; Bona, U., Milchwissenschaft 1984, 39, 464. (24H) Gherardi, S.; Bazzarini, R.; Bigiiardi, D.; Trlfiro, A,, Ind. Conserve 1983, 5 8 , 101; Chem. Abstr. 1983, 9 9 , 157039m. (25H) Gottesmann, P.; Hamm, R., Fleischwirtschaft 1982, 6 2 , 1301; Chem. Abstr. 1982, 9 7 , 2143746. (26H) Hamilton, W. D., J . Assoc. Off. Anal. Chem. 1982, 65, 119. (27H) Hamm, R.; Gottesmann, P., Lebensmittelchem. Gerichtl. Chem. 1984, 3 8 , 17; Chem. Abstr. 1984, 100, 1552672. (28H) Herrmann, A.; Stoeckii, M., J . Chromatogr. 1982, 246, 313. (29H) Iwamoto, M.; Suzuki, T.; Hirata, T.; Noda, H.; Uozumi, J.; Ishitani, T., Nippon Shokuhin Kogyo Gakkaishi 1983, 3 0 , 544; Chem. Abstr. 1984, 100, 333499. (30H) Jones, A. D.; Shorley, D.; Hitchcock, C. H. S., J . Assoc. Public Anal. 1982, 20, 89. (31H) Kampmann, B.; Maler, H. G., Z . LebensmAJnters. Forsch. 1982, 175, 333. (32H) Krueger, D. A.; Krueger, H. W., J . Agric. Food Chem. 1983, 3 1 , 1265. (33H) Kurth, L.; Shaw, F. D., Food Technol. Aust. 1983, 3 5 , 328; Anal. Abstr. 1984, 46, 8F23. (34H) Laird, W. M.; Mackie, I.M.; Ritchie, A. H., J . Assoc. Public Anal. 1982, 20, 125. (35H) Lehmann, G.; Binkle, B., Dtsch. Lebensm .-Rundsch. 1983, 7 9 , 266. (36H) Luh, B. S.; Wong, W. S.; El-Shimi, N. E., J . Food Qual. 1982, 5 , 33; Chem. Abstr. 1982. 9 7 , 2 1 4 5 1 4 ~ . (37H) Martin, G. J.; Martin, M. L.; Mabon, F.; Bricout, J., Sci. Aliments. 1983, 3; Anal. Abstr. 1984, 46, 7F78. (38H) Martln, G. J.; Martin, M. L.; Mabon, F.; Michon, M., Anal. Chem. 1982, 5 4 , 2380. (39H) Ibid., J . Agric. Food Chem. 1983, 3 1 , 311. (40H) Matthes, D., Dtsch. Lebensm-Rundsch, 1982, 7 8 , 440. (41H) Moustafa, E. K.; Stegeman, H.; Antonacopouios, N., Z . Lebensm.-Unters. Forsch. 1982, 175, 199. (42H) Ohms, J. P., GITFachz. Lab. 1984, 2 8 , 173; Anal. Abstr. 1984, 4 6 , 10G1. (43H) Oiieman. C.: van den Bedem. J. W., Netherlands Milk Dairy J . 1983, 3 7 , 27. (44H) Otteneder, H., Dtsch. Lebensm .-Rundsch. 1982, 78, 174; Anal. Abstr. 1982, 4 3 , 6F32. (45H) Paganuzzl, V., Riv. Itai. Sostanze Grasse 1982, 5 9 , 415; Anal. Abstr. 1983, 44, 5F74. (46H) Robertson, G. L.; NisDeros, M. O., FoodChem. 1983, 7 1 , 167; Chem. Abstr. 1983, 9 9 , 52114d. (47H) Schwelger, A,; Baudner, S.; Guenther, H. O., Electrophoresis 1983, 4 , 158: Anal. Abstr. 1984. 46. 5F23. (48H) 'Senter, S. D.; Horvat, R. J.; Forbus, W. R., J . Food Sci. 1983, 48, 798. (491-1) Siattery, W. J.; Sinclair, A. J., Aust. Vet. J . 1983, 60, 47; Chem. Abstr. 1983, 98. 141972d. (50H) Soiinas, M.; Cicheiii, A,, Riv. Soc. Ital. Sci. Aliment. 1982, 1 1 , 223; Chem. Abstr. 1983, 9 8 , 33193s. (51H) Staphylakis, K.; Gegiou, D., Instrum. Anal. Foods: Recent Prog. Proc. Symp. Int. Flavor Conf. 3rd 1983, 1 , 203. I
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(52H) Strating, J.; Westra, W. M., J . Chromatogr. 1982, 244, 159. (53H) Stolle, A.; Troeger, K.; Reuter, G., Fleischwirtsch 1983, 6 3 , 1315. (54H) Sutton, J. G.; Goodwin, J.; Horscroft, G.; Stockdale, R. E.; Frake, A., J . Assoc. Off. Anal. Chem. 1983, 66, 1164. (55H) Tada, M.; Sugiyama, S.; Ozawa, T., Nlppon Elyo, Shokuryo Gakkaishi 1984, 3 7 , 13; Chem. Abstr. 1984, 101, 71364m. (56H) Ting, S.V.; Barros, S.M.; Feilers, P. J., Proc. Fla. State Hortic. SOC. 1982, 9 5 , 201; Chem. Abstr. 1983, 9 9 , 521031. (57H) Valdehita, M. T.; Carbailido, A.; Melgar, M. J., An. Bromatol. 1980, 3 2 , 381; Anal. Abstr. 1982, 4 3 , 5F39. (58H) Valls Paiies, C.; Coli Hellin, L.; Gonzaiez Lopez, C., ibid. 1982, 34, 285; Chem. Abstr. 1984, 100, 84373t. (59H) Wada, S.; Takada, M.; Koizumi, C., Nlppon Suisan Gakkaishi 1982, 48, 1657; Chem. Abstr. 1983, 9 8 , 52033f. (6OH) Wagner, K.; Maier, G., Bodenkultur 1983, 34, 53; Anal. Abstr. 1984, 46, 5F48. (61H) White, J. W.; Robinson, F. A., J . Assoc. Off. Anal. Chem. 1983, 66, 1. (62H) Whittaker, R. G.; Spencer, T. L.; Copland, J. W., J . Sci. Food Agric. 1983. 3 4 . 1143. (63H) Wilson, C. W.; Shaw, P. E.; Campbell, C. W., ibid. 1982, 33, 777. (64H) Wooilard, D. C., N . Z . J . Dairy Sci. Technol. 1982, 17, 63; Anal. Abstr. 1983, 4 4 , 5F36. (65H) Yeh, S.L.; Fu, Y. H., Yen Chiu Pa0 Kao-Shih Pin Kung Yeh Fa Chan Yen Chiu So 1982, 266, 15; Chem. Abstr. 1983, 9 8 , 1 7 7 5 9 5 ~ . (66H) Ziegleder, G.; Sandmeler, D., Dtsch. Lebensm.-Rundsch. 1982, 9 , 315. INORGANIC
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311 R
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ORGANIC ACIDS
(1L) Alavi, 2 . I.; West, D. B., J. Am. SOC. Brew. Chem. 1983, 41, 24; Anal. Abstr. 1983, 45, 6F64. (2L) Anderson, J. M.; Pedersen, W. B., J . Chromatogr. 1983, 259, 131. (3L) Anderson, B. M., Ibid. 1983, 262, 448. (4L) Andersson, R.; Hedlund, B., 2. Lebensm .-Unters-Forsch. lB83, 176, 440. (5L) Aoki, S.; Yagahl, Y.; Tamura, T., Nlppon Shokuhln Dogyo Gakkalshi 1984, 3 1 , 110; Chem. Abstr. 19849 100, 2 0 7 9 7 0 ~ . (EL) Ashoor, S . H.; Welty, J., J. Chromatogr. 1984, 287, 452. (7L) Barbeau, W. E.; Kinsella, J. E., J . Agric. Food Chem. 1983, 31, 993. (EL) Bernetti, R.; Owen, R., J . Assoc. Off. Anal. Chem. 1983, 66, 1395. (9L) Brandl, W.; Herrmann, K., J. Chromatogr. 1983, 260, 447. (10L) Ibid., 2.Lebensm.-Unters.-Forsch. 1984, 178, 192. ( l l L ) Ibid., 1983, 176, 444. (12L) BreSsanl, R.; Elias, L. G.; Wolzak, A.; Hagerman, A. E.; Butler, L. G., J . Food Scl. 1983, 48, 1000. (13L) Budini, R.; Girotti, S.; Piepaoli, A. M.; Tonelll, D., Microchem. J. 1982, 2 7 , 365.; Anal. Abstr. 1983, 44, 3F56. (14L) Bushway, R. J.; Bureau, J. L.; McGann, D. F., J. Food Sci. 1984, 49, 75.
(15L)'Buslig, B. S., J. Chromatogr. 1982, 247, 193. (16L) Camire, A. L.; Clydesdale, F. M., J . Food Sci. 1982, 47, 575. (17L) Cela Torrijos, R.; Natera Marin, R.; Perez-Bustmante, J. A,, An. Quim. Ser. 6 1983, 79, 598; Anal. Abstr. 1984, 46, 8F59. (18L) Chappie, C. C. S.; Ellis, B. E., J . Chromatogr. 1984, 285, 171. (19L) Chauvet, S.;Sudraud, P., Analusis 1983, 11, 243; Anal. Abstr. 1983, 4 5 , 6F68. (20L) Conkerton, E. J.; Chapital, D. C., J . Chromatogr. 1983, 281, 326. (21L) Cosmi, G.; DICorcla, A.; Samperi, R.; Vinci, G., Chromatographia 1982, 16, 322; Anal. Abstr. 1983, 45, 1D21. (22L) Counotte, G. H. M., J . Chromatogr. 1983, 276, 423. (23L) Curzio, 0. A.; Quaranta, H. 0.; Piccini, J. L.; Perez, S. S., Dtsch. Lebensm.-Rundsch. 1983, 79, 46. (24L) Dabrowski, K. J.; Sosulski, F. W., J . Agric. Food Chem. 1984, 32, 123. (25L) Dreher, M. L.; Holm, E. T., J. Food Sci. 1983, 48, 284. (28L) Dumbroff. E. B.; Walker, M. A.; Dumbroff, P. A,, J . Chromatogr. 1983, 256, 439. (27L) Ellis, R.; Morris, E. R., Cereal Chem. 1982, 5 9 , 232. (28L) Ibld., 1983, 60, 121. (29L) Engelhardt, U.; Peters, K.; Maier, H. G., 2.Lebensm.-Unters-Forsch. 1982, 178, 288.
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ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
(30L) Garcia Barroso, C.; Cela Torrljos, R.; Perez-Bustamante, J. A., Chromatographla 1983, 17, 249; Anal. Abstr. 1983, 45, 5F69. (31L) Gelsomini, N., J . Chromatogr. 1983, 279, 473. (32L) Godinho, 0. E. S.; Coelho, J. A.; Chagas, A. P.; Aleixo, L. M., Talanta, 1984, 3 1 , 218; Anal. Abstr. 1984, 46, 9F49. (33L) Graf, E.; Dintzis, F. R., J . Agrlc. Food Chem. 1982, 30, 1094. (34L) Gross, R. W.; Schwiesow, M. H., J . Am. SOC.Brew. Chem. 1982, 40, 1 1 6 Anal. Abstr. 1983, 45, 2F45. (35L) Hahn, D. H.; Faubion, J. M.; Rooney, L. W., Cereal Chem. 1983, 6 0 , 255. (36L) Haug, W.; Lantzsch, H. J., J . Sci. Food Agric. 1983, 3 4 , 1423; Anal. Abstr. 1984, 46, 602. (37L) Honda, T.; Nakano, R.; Aono, H.; Kaneda, Y.; Iwalda. M., Shokuhin Elseigaku Zasshi 1983, 2 4 , 314; Anal. Abstr. 1984, 46, 7F54. (38L) Honma, M., Agric. Biol. Chem. 1983, 47, 617. (39L) Hoshino, Y.; Saitoh, H.; Oikawa, K., Bunseki Kagaku 1983, 3 2 , 273; Anal. Abstr. 1983. 45, 4E37. (40L) Hostettmann, K.; Domon, 8.; Schaufebeger, D.; Hostettmann, M., J . Chromatogr. 1984, 263, 137. (41L) Kitada, Y.; Inoue, M.; Tamase, K.; Imou, M.; Hasuike, A,; Sasaki, M.; Tanigawa, K., J . Assoc. Off. Anal. Chem. 1983, 66, 632. (42L) Knuckles, B. E.; Kuzmlcky, D. D.; Betschart, A. A,, J . FoodSci. 1982, 47, 1257. (43L) Lattanzio, V., J . Chromatogr. 1982, 250, 143. (44L) Lee, D. P., J. Chromatogr. Scl. 1982, 2 0 , 203. (45L) Lee, K.; Abendroth, J. A., J. FoodSci. 1983, 48, 1344. (46L) Lindberg, A. O., Anal. Chlm. Acta 1983, 152, 113; Anal. Abstr. 1984, 46, 3F20. (47L) Mlinar, J. W.; Neumayer, J. J., PCT Intr. Appl. WO 1982, 02,251; Chem. Abstr. 1982, 9 7 , 180598k. (48L) Oberleas, D., Cereal Foods World 1983, 2 6 , 352. (49L) Ozawa, T., Agric. Biol. Chem. 1982, 46, 1079. (50L) Pierre, A.; Brule, G., Lalt 1983, 6 3 , 66; Chem. Abstr. 1983, 9 9 , 5 1931f . (51L) Rathore, H. S.; Akhtar, M. N.; Sharma, S. K., Microchem. J. 1984, 3 0 , 172; Chem. Abstr. 1984, 101, 1 2 8 9 8 5 ~ . (52L) Reschke, A., 2.Lebensm.-Unters.-Forsch. 1983, 176, 116. (53L) Rokushika, S.; Sun, 2. L.; Hatano, H., J. Chromatogr. 1982, 253, 87. (54L) Romeyer, F.M.; Macheix, J. J.; Goiffon, J. P.; Remlnlac, C. C.; Sapis, J. C., J . Agrlc. Food Chem. lB83, 3 1 , 346. (55L) Ruiz de Lope, C.; Garcia-Villanova, R. J.; Garcla-Villanova, R., An. Bromatol. 1983, 34, 9; Anal. Abstr. 1983, 45, 5F28. (56L) Scholze, A.; Maier, H. G., Lebensmlttelchem. Gerlchti. Chem. 1982, 3 6 , 111; Anal. Abstr. 1983, 45, 3F42. (57L) Schwarzenbach, R., Mitt. Geb. Lebensmittelunters. Hyg . 1984, 75, 51; Chem. Abstr. 1984, 101, 5638a. (58L) Seo, A.; Morr, C. V., J . Agric. Food Chem. 1984, 3 2 , 530. (59L) Shaw, P. E.;Buslig, B. S.; Wllson, C. W., J. Agric. FoodChem. 1983, 3 1 , 182. (60L) Shaw, P. E.; Wilson, C. W., 111, J . Sci. FoodAgric. 1983, 3 4 , 1285. (81L) Shore, M.; Adams, J. A.; Broughton, N. W.; Parslow, R., Int. Sugar J . 1982, 8 4 , 163; Anal. Abstr. 1982, 43, 6F11. (62L) Trugo, L. C.; Macrae, R., Analyst (London), 1984, 109, 283. (63L) Verzele, M.; Dewaele, C.; Van Kerrebroeck, M., J . Chromatogr. 1982, 244, 321. (64L) Walton, M. F.; Haskins, F. A.; Gorz, H. J., Crop Sci. 1983, 2 3 , 197; Chem. Abstr. 1983, 9 9 , 4148w. (65L) Williams, J. G.; Holmes, M.; Porter, D. G., J. Autom. Chem. 1982, 4 , 176; Anal. Abstr. 1983, 44, 4F57. (66L) Wilson, C. W., 111; Shaw, P. E.; Knight, R. J., J. Agric. Food Chem. 1982, 3 0 , 1106. (67L) Vande Casteele, K.; Gelger, H.; Van Sumere, C. F., J. Chromatogr. 1983; 258, 111. (68L) Verzele, M.; Delahaye, P., J. Chromatogr. 1983, 268, 469. (69L) Vratny, P.; Mikes, 0.; Strop, P.; Coupek, J.; Rexova-Benkova, L.; Chadimova, D., ibld. 1983, 257, 23. (70L) Woo, D. J.; Benson, J. R., Int. Lab. 1983, 13, 22; Anal. Abstr. 1984, 46, 6C12. (71L) Yabe, Y.; Tan, S.; Ninomiya, T.; Okada, T., Shokuhin Eiseigaku Zasshi 1983, 2 4 , 329; Anal. Abstr. 1984, 46, 7F35. (72L) Zadernowskl, R.; Kozlowska, H., Lebensm .-Wiss.-Techno/. 1983, 16, 110; Anal. Abstr. 1984, 48, 8G2. (73L) Zadernowski, R.; Rotkiewicz, D.; Koxlowska, H.; Sosulskl, F., Acta Aliment. Pol. 1981, 7 , 147; Chem. Abstr. 1983, 9 9 , 51936m. (74L) Zolotov, Y. A.; Ivanov, A. A.; Shpigun, 0. A., Zh. Anal. Khlm. 1983, 38, 1479; Anal. Abstr. 1984, 46, 6F65. NITROGEN
(1M) Ahokas, H., Cereal Chem. 1983, 6 0 , 330. (2M) Alllson, L. A,; Shoup, R. E., Anal. Chem. lB83, 55, 8 . (3M) Arneth, W., Fleischwirtschaft 1983, 6 3 , 1867; Chem. Abstr. 1984, 100, 1 5 5 2 5 9 ~ . (4M) Ashoor, S. H.; Seperich, G. J.; Monte, W. C.; Welty, J., J . Assoc. Off. Anal. Chem. 1983, 66, 606. (5M) Attla, A. M. N.; Latshaw, J. D., J. Egypt. Vet. Med. Assoc. 1982, 4 2 , 121; Chem. Abstr. 1983, 9 9 , 156940m. (6M) Bianco, L.; Marucchl, M., Boll. Chim. Unlone Ital. Lab. Prov. Parte Sci. 1982, 3 3 , 165; Chem. Abstr. 1983, 9 8 , 3603h. (7M) Bican, P., J . Dairy Scl. 1983, 66, 2195. (EM) Bican, P.; Blanc, B., Milchwissenschaft 1982, 3 7 , 592. (9M) Bietz, J. A., Baker's Dig. 1984, 5 8 , 22; Chem. Abstr. lB84, 101, 5601k. (10M) Ibid., J . Chromatogr. 1983, 255, 219. (11M) Blauch, J. L.; Tarka, S. M., Jr., J. Food Sci. 1983, 48, 745. (12M) Bos, K. D.; Verbeek, C.; Slump, P., J. Agric. FoodChem. 1983, 3 1 , 83.
FOOD (13M) Bosch, S. F.; Manes Vinuesa, J.; Cerezo Liorca, M., An. R. Acad. Farm. 1983, 49, 263; Chem. Abstr. 1983, 9 9 , 1743009. (14M) Bosi, G.; Refrigeri, M. S., Rass. Chim. 1983, 3 5 , 421; Chem. Abstr. 1984, 701, 71152r. (15M) Boyklns, R. A.; Llu, T., J . Biochem. Biophys. Meth. 1982, 7 , 55. (16M) British Standards Inst., Britlsh Standard. 1963, 685752: Part 3. (17M) Bunjapamai, S.; Mahoney, R. R.; Fagerson, I . S., J . Food Sci. 1982, 47, 1229. (18M) Buteau, C.; Dultschaever, C. L.; Ashton, G. C., J . Chromatogr. 1984, 284, 201. (19M) Campbell, H. D., Anal. Lett. 1983, 76, 1495. (20M) Carlucci, F. V., Diss. Abstr. Int. B 1983, 44, 1400-8. (21M) Carnegie, P. R.; Ilic, M. 2.; Etheridge, M. 0.; Collins, M. G., J . Chromatogr. 1983, 267, 153. (22M) Champion, H. M.; Stanley, D. W., Can. Inst. Food Sci. Technol. J . 1982, 75, 283. (23M) Charest, R.; Dunn, A., Anal. Biochem. 1984, 736, 421. (24M) Chicot, J. P.; Lang, F.; Lanteaume, M. T.; Chevrier, J. P., Ann. Falsif. Expert. Chlm. Toxicoi. 1983, 7 6 , 73; Chem. Abstr. 1983, 9 9 , 6 8 8 6 8 ~ . (25M) Chin, K. D. H.; Koehier, P. E., J . FoodSci. 1983, 48, 1828. (26M) Church, F. C.; Swaisgood, H. E.; Porter, D. H.; Catlgnani, G. L., J . Dairy Scl. 1983, 66, 1219. (27M) Clclitlra, P. J.; Lennox, E. S., Clin. Sci. 1983, 6 4 , 655;Anal. Abstr. 1984, 46, 6F28. (28M) Cotter, R. J.; Hansen, G.; Jones, T. R., Anal. Chim. Acta 1982, 736, 135. (29M) Csapo, J., Elelmlszervlzsgalatl Kozl. 1982, 2 8 , 163; Chem. Abstr. 1983, 9 8 , 877012. (30M) Cunico, R. L.; Schlabach, T., J . Chromatogr. 1983, 266, 461. (31M) Currie, R. W.; Sporns, P.; Wolfe, F. H., J . Food Sci. 1982, 47, 1226. (32M) Curry, K. K.; Evans, J. W.; Schwab, G., HRC CC J . High Resolut. Chromatogr. Chromatogr. Common. 1983, 6 , 510. (33M) Davies, A. M. C.; Gee, M. G.; Grey, T. C., J . Food Technol., 1984, 19, 175. (34M) Deinzer, M. L.; Arbogast, B. L.; Buhler. D. R.; Cheeke, P. R., Anal. Chem. 1982, 5 4 , 1811. (35M) DeRham, O., Lebensm.-Wiss. Technoi. 1982, 75,226. (36M) Donhauser, S.; Geiger, E.; Linsenmann, 0.; Faltermeier, E., Monatsschr. Brauwiss. 1983, 3 6 , 474; Anal. Abstr. 1984, 46, 6F73. (37M) Droz, C.; Tanner, H., Schweiz. 2. Obst-Weinbau 1983, 779, 75; Anal. Abstr. 1984, 46, 5F52. (38M) Duncan, A.; Ellinger, G. M.; Glennle, R. T., J . Sci. Food Agric. 1984, 3 5 , 117. (39M) Ibid. 365. (40M) Ibid. 381. (41M) Erbersdobler, H. F.; Greulich, H. G.; Trautwein, E., J . Chromatogr. 1983, 254, 332. (42M) Facklam, Ch.; Pracejus, H.; Oehme, G., Much, H., ibld. 1983, 257, 1. (43M) Fater. 2.; Kemeny, G.; Mincsovics, E.; Tyihak, E., Dev. Food Sci. 1983, 5 A , 483; Chem. Abstr. 1984, 700, 50098a. (44M) Frltsch, R. J.; Klostermeyer, H., Lebensmittelchem. Gerichtl. Chem. 1982, 3 6 , 19; Anal. Abstr. 1983, 44, 1F33. (45M) Fukuhara, K.; Ishlgami, Y.; Katsumara, R.; Ito, T.; Matsukl, Y.; Nambara, T.; Shokuhin Ngeigaku Zasshi 1982, 2 3 , 384; Chem. Abstr. 1983, 98, 33183~. (46M) Gajewskl, E.; Dlzdaroglu, M.; Simlc, M. G., J . Chromatogr. 1982, 249, 41. (47M) Gamerlth, G., J . Chromatogr. 1983, 256, 326. (48M) Garcia-Moreno, C.; Rivas-Gonzalo, J. C.; Pena-Egido, M. J.; MarineFont, A., J . Assoc. Off. Anal. Chem. 1983, 66, 115. (49M) Gill, T. A.; Thompson, J. W., J . Food Sci. 1984, 49, 603. (50M) Gonczi, L.; Dldrlksson, R.; Sundqvist, B.; Awal, M. A., Nuci. Instrum. Methods Phys. Res. 1982, 203, 577; Anal. Abstr. 1983, 45, 1G4. (51M) Grego, B.; Hearn, M. T. W., J . Chromatogr. 1983, 255, 67. (52M) Grifflths, N. M.; Blillngton, M. J., J . Assoc. Publlc Anal. 1983, 2 7 , 89. (53M) Gu, F., TiaoweiFushipinKejll983 ( I l ) , 22; Chem. Abstr. 1984, 107, 712462. (54M) Gupta, B. B., J . Chromatogr. 1983, 282, 463. (55M) Hasegawa, K.; Iwata, S., Agric. Blol. Chem. 1982, 4 6 , 2513. (56M) Hassan, S. S. M.; Rechnitz, G. A,, Anal. Chem. 1982, 5 4 , 1972. (57M) Havas, J.; Guilbauit, G. G., Anal. Chem. 1982, 5 4 , 1991. (58M) Herbei, W.; Montag, A., Z . Lebensm.-Unters. Forsch. 1984, 778, 81. (59M) Hu, Y.; Tong, X., Shengwu Huaxue Yu Shengwu Wull Jinzhan 1982, 44, 74; Chem. Abstr. 1982, 9 7 , 180271~. (60M) Hui, J. Y.; Taylor, S. L., J . Assoc. Off. Anal. Chem. 1983, 66, 853. (61M) Isaac, R. A.; Johnson, W. C., Ibid. 1984, 6 7 , 506. (62M) Jambunathan, R.; Rao, N. S.; Gurtu, S., Cereal Chem. 1983, 60, 192. (63M) Januseviciute, R.; Ceskls, B.; Paullkonis, A.; Kaziasuskas, D., Zh. Anal. Khlm. 1983, 3 8 , 498; Chem. Abstr. 1983, 9 8 , 1 7 7 5 9 4 ~ . (64M) Jonker, M. A.; Den Hartog, J. M. P.; Van Roon, P. S., Z . Lebensm.Unters. Forsch. 1982, 775, 406. (65M) Kan, T.. A.; Shlpe, W. F., J . Food Sci. 1982, 47, 338. (66M) Kaneda, N.; Sato, M.; Yagi, K., Anal. Biochem. 1982, 727, 49. (67M) Karawya, M. S.; Diab, A. M.; Sweiem, N. Z.,Anal. Lett. 1984, 77, 77. (68M) Kawasaki, Y.; Yamada, T.; Ishiwata, H.; Tanimura, A,, Shokuhin Eisegaku Zasshl1983, 2 4 , 308; Anal. Abstr. 1984, 46, 7F14. (69M) Khan, K.; McDonald, C. E.; Banasik, 0. J., Cereal Chem. 1983, 60, 170. (70M) Khan, K., Ibld. 1984, 67,378. Khawai, S. E.; Ayad, M. M., Anal. Lett. 1983, 16, 1525. (72M) Klefer, B. A.; Sheeley, R. M.; Hurst, W. J.; Martin, R. A., J . Liq. Chromatogr. 1983, 6 , 927. (73M) Kobayashl, H.; Matano, 0.; Goto, S., Nippon Noyaku Gakkaishi 1982, 7 , 513; Chem. Abstr. 1983, 9 8 , 70434s.
(74M) Konietzko, M.; Moltzen, B.; Prokopek, D., Mllchwissenschaft 1982, 37, 519. (75M) Korcak, R. F., Plant Nutr. Proc. Int. Plant Nub. Colloq. 9th 1982, 7 , 295; Chem. Abstr. 1983, 9 8 , 87707f. (76M) Kraus, L.; Linnenbrlnk, N.; Rlchter, R., Kontakte (Darmstadt)1982, 20; Anal. Abstr. 1983, 44, 4F51. (77M) Kuchroo, C. N.; Fox, P. F., Milchwissenschaft 1982, 3 7 , 331. (78M) Ibid. 651. (79M) Ibid., 1983, 38, 76. (80M) Ibid. 389. (81M) Kusakabe, H.; Mldorikawa, Y.; FuJlshima,T., Agric. Biol. Chem. 1984. 48, 181. (82M) Kusuwi, S.; Murakoshl, A.; Shimlzu, M., Shokuhin Nseigaku Zasshi 1982, 2 3 , 355; Chem. Abstr. 1983, 9 8 , 124276n. (83M) Lam, S.; Karmen, A., J . Chromatogr. 1984, 289, 339. (84M) Lancaster, J. E.; Kelly, K. E., J . Sci. Food Agric. 1983, 34, 1229. (85M) Laurent, C. J. C. M.; Billlet, H. A. H.; DeGalan, L., J . Chromatogr. 1984, 287, 45. (86M) Lefler, D.; Coliln, J. C., Lait 1982, 6 2 , 541; Anal. Abstr. 1984, 46, 2F24. (87M) Lehmann, G.; Beckmann, I., Fieischwirtschaft 1982, 6 2 , 1585; Chem. Abstr. 1983, 98, 52038m. (88M) Lei, M. G.; Tyrell, D.; Bassette, R.; Reeck, G. R., J . Agric. Food Chem. 1983, 3 7 , 963. (89M) LePage, J. N.; Rocha, E. M., Anal. Chem. 1983, 5 5 , 1360. (90M) Lerke. P. A.; Porcuna, M. N.; Chin, H. B.. J . Food Scl. 1983, 48, 155. (91M) Leslie, P.; Bonner, R.; Vandevalie, I.; Olsson, R., Electrophoresis (Weinheim, Fed. Repub. e r . ) 1983, 4 , 318; Anal. Abstr. 1984, 46, 30205. (92M) Lin, J. K.; Horng, T. S.; Chang, L. S., Tai-wan I Hsueh Hui Tsa Chih 1982, 8 7 , 1116; Chem. Abstr. 1983, 9 8 , 331639. (93M) Lookhart, 0. L.; Jones, B. L.; Cooper, D. 6.; Hall, S. B., J . Biochem. Biophys. Meth. 1982, 7 , 15. (94M) Lopez Fonseca, J. M.; Arredondo, M. C., Analyst (London)1982, 707, 903. (95M) Lundstrom, R. C.; Raclcot, L. D., J . Assoc. Off. Anal. Chem. 1983, 66, 1158. (96M) Maga, J. A., J . Agric. FoodChem. 1984, 32, 955. (97M) Martin, P.; Polo, C.; Cabezudo, M. D.; Dabrio, M. V., J . Liq. Chromatogr. 1984, 7 , 539. (96M) Matsui, S.; Kitabatake, K.; Takahashi, H.; Meguro, H.; J . Inst. Brew. 1984, 9 0 , 20; Anal. Abstr. 1984, 46, 7F85. (99M) Matsushima, K.; Oshima, Y.; Yamamoto, M.; Suglsawa, K., Nlppon Shokuhin Kogyo Gakkaishi 1982, 2 9 , 631; Chem. Abstr. 1983, 9 8 , 5202%. (100M) MacPherson, H. B., At. Spectrosc. 1983, 4 , 150; Anal. Abstr. 1983, 46, 1682. (101M) Medina, M. 6.; Phillips, J. G., J . Agric. FoodChem. 1982, 3 0 , 1250. (102M) Meek, J. L., J . Chromatogr. 1983, 266, 401. (103M) Merillon, J. M.; Rideau, M.; Chenieux, J. C., Ann. fharm. Fr. 1983, 47, 177; Chem. Abstr. 1983, 9 9 , 1 9 3 2 7 7 ~ . (104M) Mlroshnlchenko, N. S.; Kiyuzko, V. N.; Gumenyuk, 0. D., Mol. Genet. Biofiz. 1982, 7 , 105; Chem. Abstr. 1984, 700, 2079850'. (105M) Moodie, I. M.; Walsh, D. L.; Burger, J. A., J . Chromatogr. 1983, 267, 146. (106M) Mueller, H.; Slepe, V.; Stadelmann, W., Dtsch. Lebensm .-Rundsch. 1983, 79, 395. (107M) Murray, A. C.; Jeremiah, L. E., J . Agric. Food Chem. 1983, 3 7 , 1366. (108M) Murray, J.; Thomson, A. B., HRC CC J High Resolut. Chromatogr. Chromatogr. Commun. 1983, 6 , 209. (109M) Murray, G. M.; Sepaniak, M. J., J . Liq. Chromatogr. 1983, 6 , 931. (llOM) Nabi, S. A.; Farooqul, W. U.; Siddiqui, 2. M.; Rao, R. A,, J . Liq. Chromatogr. 1983, 6 , 109. (111M) Natelson, S., Microchem. J . 1982, 2 7 , 466. (1 12M) Neumann, K.; Montag, A., Dtsch. Lebensm.-Rundsch. 1982, 78, 172. (113M) Ibid. 1983, 79, 160. (114M) Ng-Kwai-Hang, K. F.; Hayes, J. F., J . Dairy Sci. 1982, 65, 1895. (115M) Nguyen, T. T.; Sporns, P., J . Assoc. Off. Anal. Chem. 1984, 67, 747. (116M) Nicolas, A.; Trlfone, A.; Delgado, L. N.; Nassiff, S. J., J . Radioanal. Nucl. Chem. 1984, 8 6 , 131; Chem. Abstr. 1984, 707, 22090k. (117M) Nielsen, H. K.; Hurrell, R. F., frog. Tryptophan Serotonin Res. Proc.-Meet. Int. Study Group Tryptophan Res. ISTRY 4th 7983 1984, 111; Chem. Abstr. 1984, 707, 1 4 9 9 1 5 ~ . (1 18M) Nishlzawa, M.; Chonan, T.; SeklJo, I.; Sugii, T.. Hokkaidoritsu Nsei Kenkyushoho 1982, 7; Chem. Abstr. 1984, 700, 190389n. (119M) Nordheim, J. P.; Coon, C. N., Poult. Sci. 1984, 6 3 , 1040; Chem. Abstr. 1984, 707, 2 2 0 9 3 ~ . (120M) Norrls, K. H.; Williams, P. C., Cereal Chem. 1984, 6 7 , 158. (121M) Okamoto, T., Kagawa-ken Hakko Shokuhin Shikenjo Hokoku 1981, 35; Chem. Abstr. 1982, 9 7 , 161150s. (122M) Osborne, B. G., J . Sci. FoodAgric. 1983, 34, 1441. (123M) Palller, F. M.; Mussetta, D., Ann. Falslf. Expert. Chim. Toxicol. 1982, 7 5 , 431; Chem. Abstr. 1983, 9 8 , 1 2 4 3 0 4 ~ . (124M) Palma de Maldonado, S.; Fontanarrosa, M. E.; Vlgll, J. B., Rev. Fac. Ing. Quim. (Unlv. Nac. Litoral) 1982, 45, 73; Chem. Abstr. 1983, 9 9 , 887009. (125M) Parris, N., J . Agrlc. Food Chem. 1984, 3 2 , 829. (126M) Parris, N.; Foglia, T. A., J . Agrlc. FoodChem. 1983, 3 1 , 887. (127M) Pearce, R. J., Aust. J . Dairy Technol. 1983, 38, 114; Chem. Abstr. 1984, 100, 4866t. (128M) Phillips, R. D., J . Food Sci. 1983, 48, 264. (129M) Pichl, I.; Pazourek, K.; Vavra, L., Krmivarstvi Sluzby 1983, 79, 17; Anal. Abstr. 1984, 46, 1G7. ANALYTICAL CHEMISTRY, VOL. 57, NO. 5, APRIL 1985
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FOOD (130M) Rawson, N.; Mahoney, R. R., Lebens.-Wiss.-Technol. 1983, 16, 1. (131M) Rhys Williams, A. T.; Wlnfleid, S. A,, Analyst (London) 1982, 107, 1092. (132M) Righettl, P. G.; Bosisio, A. B., Recent Dev. Food Anal. f r o c . Eur. Conf. Food Chem. 1st 1981 1982. 247: Chem. Abstr. 1983.. 98.. 15522~. (133M) Ripley, B. D.; French, E. J.; Edglngton, L. V., J. Assoc. Off. Anal. Chem. 1982, 65, 1066. (134M) Roozen, J. P.; Janssen, M. M. T.. Recent Dev. Food Anal. f r o c . Eur. Conf. Food Chem. 1st 1981 1982, 458; Chem. Abstr. 1983, 9 6 , 15586t. (135M)- kounbehler, D. P.; Bradley, S. J.; Challls, B. C.; Fine, D. H.; Walker, E. A., Chromatographia 1982, 18, 354. (136M) Sarwar, G., J. Assoc. Off. Anal. Chem. 1984, 67, 623. (137M) Sayem-El-Daher, N.; Simard, R. E.; L'Heureux, L.; Roberge, A. G., J. Chromatogr. 1983, 256, 313. (136M) Seligson, F. H.; Mackey, L. N., J. Nutr. 1984. 714, 682. (139M) Serrini, G.; Lanza-Serrini, G.; Monfrini, C., Comm. Eur. Communities (Rep.) Eur 7598, 1961, 32; Anal. Abstr. 1983, 44, 1F34. (140M) Shlraikar, N. D.; Harz, H. P.; W e b e r , H., Lebensm.-Wiss. Technoi. 1983, 16, 18. (141M) Skurlkhln, I.M.; Somln, V. I., Vopr. fitan 1983, 59; Chem. Abstr. l983,99,211244q. (142M) Smola, U.; Sontag, G., Z. Lebensm.-Unters. Forsch. 1983, 177, 114. (143M) Speroni, J. J.; Beelman, R. E., J. FoodSci. 1982, 47, 1539. (144M) Srikar, L. N.; Chandru, R., J. Food Technol. 1993, 18, 129. (145M) Storey, K. E.; Mlller, D. C.; Plaxton, W. C.; Storey, J. M.. Anal. Biochem. 1982, 125, 50. (146M) Storey, R. M., Davis, H. K.; Owen, D.; Moore, L., J. Food Technoi. 1984, 19, 1. (147M) Studer, A.; Traltier, H., R o c . I n t . Symp. Instrum. High Perform. Thin-Layer Chromatogr. 2nd 1982, 62; Chem. Abstr. 1982, 9 7 , 2 14340n. (148M) Sybilska, D.; Przasnyski, M.; Mysior, B.; Samochocka, K. J. Chromatogr. 1984, 283. 453. (149M) Tashiro, T.; Fujlta, E., Nippon Shokuhin Kogyo Gakkaishl 1981, 2 8 , 588; Anal. Abstr. 1983, 44, 2F41. (150M) Tonogai, Y.; Klngkate, A.; Thanissorn, W.; Punthanaprated, U., J. Foodfrot. 1983, 46, 522. (151M) Trugo, L. C.; Macrae, R.; Dick, J., J. Scl. Food Agric. 1983, 34, 300. (152M) Tsuglta, A.; Scheffler, J. J., Eur. J. Biochem. 1982, 124, 585; Anal. Abstr. 1983, 44, 60205. (153M) Tsushida, T.; Takeo, T., Chagyo GJutsu Kenkyu 1983, 29; Chem. Abstr. 1984, 100, 119420k. (154M) Ibid., J. Sci. Food Agric. 1984, 3 5 , 77. (155M) Watanabe, E.; Ando, K.; Karube, I.; Matsuoka, H.;Suzukl, S., J. Food Sci. 1983, 48, 496. (156M) Watanabe, E.; Ogura, T.; Toyarna, K.; Karube, I.; Matsuoka, H.; Suzuki, S., Enzyme Microb. Technol. 1984, 6; Chem. Abstr. 1984, 101, 53428f. (157M) Watanabe, E.; Toyama, K.; Karube, I.; Matsuoka, H.; Suzuki, S., Appl. Microbiol. Biotechnol. 1984, 19, 18; Chem. Abstr. 1984, 100, 119428~. (158M) Ibid., J. FoodSci. 1984, 49, 114. (159M) Whenham, R. J., flanta 1983, 157, 554; Anal. Abstr. 1984, 46, 5G26. (160M) Williams, A. P., HfLC Food Anal. 1982, 285. (161M) Williams, P. C.; Norrls, K. H.; Gehrke, C. W.; Bernstein, K., Cereal Foods World 1983, 2 6 , 149. (162M) Williams, P. C.; Preston, K. R.; Norrls, K. H.; Starkey, P. M., J. Food Sci. 1984, 49, 17. (163M) Winspear, M. J.; Oaks, A., J. Chromatogr. 1983, 270, 378. (164M) Wolos, A.; Piekarska, K.; Pilecka. T.; Ciereszko, A.; Jablonowska, C., Comp. Blochem. fhysiol. B 1983, 7 4 8 , 623; Anal. Abstr. 1984, 46, 4D234. (165M) Yoshida, K.; Hasegawa, T.; Haraguchi, H., Anal. Chem. 1983, 55, 2106. (166M) Yuasa, S.; Itoh, M.; Shimada, A,, J. Chromatogr. Scl., 1984, 2 2 , 288. (167M) Zee, J. A.; Simard, R. E.; L'Heureux, L., J. Food R o t . 1983, 46. 1044. VITAMINS (1N) Amln, D., Microchem. J. 1983, 2 8 , 174. (2N) Ashoor, S. H.; Seperich, G. J.; Monte, W. C.; Welty, J., J. Food Sci. 1983, 48, 92. (3N) Ashoor, S. H.; Monte, W. C.; Welty, J., J. Assoc. Off. Anal. Chem. 1984. 6 7 . 78.
(4N) Barnes; P. J., Dev. Food Sci. 1983, 5B, 1095. (5N) Bourgeols. C. F.; Pages, P. S.; Czornomaz, A. M.; Albrecht, M. J.; Cronenberger, L. A.; George, P. R., J. Assoc. Off. Anal. Chem. 1984, 6 7 , 627. (6N) Briggs, D. R.; Jones, G. P.; Sae-eung, P., J. Chromatogr. 1982, 246, 165. (7N) Bueno, M. P.; Villalobos, M. C., J. Assoc. Off. Anal. Chem. 1983, 66, 1063. (8N) Calcagno, L.; Lanteri, S., farmaco, Ed. f r a t . 1982, 3 7 , 152; Anal. Abstr. 1982, 43, 6E33. (9N) Casey, P. J.; Speckman, K. R.; Ebert, F. J.; Hobbs, W. E., J. Assoc. Off. Anal. Chem. l98i, 65, 85. (10N) Cerna, J.; Kas, J., Dev. FoodSci. 1983, 5A, 501. (11N) Contreras-Guzman, E.; Strong, F. C. 111, J. Agric. FoodChem. 1982, 3 0 , 1109. (12N) Ibld., J. Assoc. Off. Anal. Chem. 1982, 65, 1215.
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(13N) Deutsch, M. J., Spec. Publ. R. SOC. Chem. 1984, 132. (14N) DeVries, E.; Borsje, E.. J. Assoc. Off. Anal. Chem. 1982, 65, 1228. (15N) DeVries, J. W., J. Assoc. Off. Anal. Chem. 1983, 66, 1371. (16N) Dlaz, M. A.; Carballldo, A., An. Bromatol. 1983, 35, 135; Chem. Abstr. 1984, 101, 7 1 1 5 8 ~ . (17N) Echols, R. E.; Mlller, R. H.; Winzer, W.; Carmen, D. J.; Ireland, Y. R., J. Chromatogr. 1983, 262, 257. (18N) Feldheim, W.; Schulz, H.; Katerberg, R., 2.Lebensm.-Unters-Forsch. 1984, 178. 115. (19N) Fellman, J. K.; Artz, W. E.; Tassinarl, P. D.; Cole, C. L.; Augustin, J., J. Food Scl. 1982, 47, 2048. (20N) Ford, J. E.; Spec. fubl. R . SOC.Chem. 1984, 179. (21N) Fujlta, T.; Kanbe, T.; Oshlba, K.; Sasaki, K., Selkatsu Eisei 1983, 2 7 , 30; Chem. Abstr. 1983, 9 8 , 141959e. (22N) Gregory, J. F., 111, Food Technology 1983, 37, 75. (23N) Gregory, J. F., 111; Day, B. P. F.; Rlstow. K. A,, J. Food Sci. 1982, 47, 1568. (24N) Gregory, J. F., 111; Sartain, D. B.; Day, B. P. F., J. Nutr. 1984, 114, 341. (25N) Haddad. P. R.; Lau, J., Food Technol. Aust. 1984, 36, 46; Chem. Abstr. 1984p 100, 119408n. (26N) Haroon, Y.; Schubert, C. A. W.; Hauschka, P. V., J. Chromatogr. Scl. 1984, 2 2 , 89. (27N) Hilker, D. M.; Clifford, A. J., J. Chromatogr. 1982, 231, 433. (28N) Holz, F., Landwirtsch. Forsch., Sonderh. 1981 1982, 38, 558; Chem. Abstr. 1982, 9 7 , 196953h. (29N) Ibid., 579; Chem. Abstr. 1982, 9 7 , 1989543. (30N) Hou, S.; Zhu, Z., Fenxl Huaxue 1982, 10, 535; Anal. Abstr. 1983, 44, 6D241. (31N) Huq, 0. A.; Rao, S. B., Acta Clenc. Indlca, [Ser.] Chem. 1981 1982, 7 , 37; Anal. Abstr. 198P943, 6A7. (32N) Hurst, W. J.; McKlm, J. M.; Martin, R. A,, Jr., Int. J. Vitam. Nutr. Res. 1983, 5 3 , 239. (33N) Indyk, H.; Woollard, D. C., N.Z. J . Dairy Sci. Technol. 1984, 19, 19; Chem. Abstr. 1984, 101, 149918s. (34N) Ishiguro, M., Kanzei Chuo Bunsekisho Ho 1983, 2 3 , 95; Chem. Abstr. 1983, 9 9 , 2 0 9 8 3 ~ . (35N) Ishiguro, M., IbM. 1983, 2 4 , 45; Chem. Absh. 1984, 100, 119440s. (36N) Iskra, M.; Mielcarz, G., Rocz. Panstw. Zakl. Hig 1983, 34, 161; Chem. Abstr. 1983, 9 9 , 174312n. (37N) Jackson, P. A.; Shelton, C. J.; Frler, P. J., Analyst (London) 1982, 107, 1363. (38N) Jungreis, E., Anal. Lett. 1983, 16, 821. (39N) Kankyo Bunsetsu Center K.K., Jpn. Kokai Tokkyo Koho JP 56 83 63,850 15 Apr. 1983; Chem. Abstr. 1983. 9 9 , 21154n. (40N) Kawamoto, T.; Okada, E.; FuJlta, T., J. Chromatogr. 1983, 267, 414. (41N) Klenzl, E.; Riederer, P.; Washuettl, J., Recent Dev. food Anal., f r o c . Eur. Conf. FoodChem. 1st 1981, 132. Matsuhlsa, T., MeJo Daigaku Nagakubu (42N) Koyama, H.; Kurnuzakl, I.; Gakujustu Hokoku 1982, 18, 25; Anal. Abstr. 1983, 45, 2F61. (43N) Kovacheva, E.; Popova, I.; Krachanova, M.; Ivanova, V.. Nahrung 1983, 2 7 , 9. (44N) Kral, K., Fresenlus' 2.Anal. Chem. 1983, 314, 479. (45N) Kraiova, E.; Rauch, P.; Cerna, J., Nahrung 1982, 2 6 , 803. (46N) Kusube, K.; Abe, K.; Hiroshima, 0.; Ishiguro, Y.; Ishikawa. S.; Hoshlda, H., Chem. Pharm. Bull. 1983, 3 1 , 3589; Anal. Abstr. 1984, 46, 8D224. (47N) Lage, A.; Slrnal, J.; Toca, M. J., An. Bromatoi. 1980 [1981], 32, 353; Anal. Abstr. 1982, 43, 5F4. (48N) Li, H.; Chen, M., Huaxue ShJle 1983, 2 4 , 331; Chem. Abstr. 1984, 101, 5600j. (49N) LI, X.; Zhang, L.; Zuo, J., Vingyang Xuebao 1983, 5 , 103; Chem. Abstr. 1983, 9 9 , 103811p. (50N) Lim, K. L.; Young, R. W.; Palmer, J. K.; Drlskell, J. A,, J. Chromatogr. 1982, 250, 86. (51N) Lotter, S. E.; Mlller, M. S.; Bruch, R. C.; Whlte, H. B., 111, Anal. Biochem. 1982, 125, 110. (52N) MacBride, D. E.; Wyatt, C. J., J. FoodSci. 1983, 48, 748. (53N) Mariani, C.; Fedell, E., Rlv. Ital. Sostanze Grasse, 1982, 5 9 , 557; Anal. Abstr. 1983. 45. 1F55. (54N) Matsumoto, K.;'Naotsuka, M.; Shlrasaka, Y.; Nomura, T.; Osajima, Y., Aarlc. BIOI.Chem. 1982. 46. 2749. (55N7 Matsuo, M.; Matsumoio, S., Lipids 1983, 18, 81. (56N) Moledina, K. H.; Flink, J. M., Lebensm.-Wiss. Technol. 1982, 15, 351. (57N) Mueller-Mulot, W.; Rohrer, G., Fette, Seifen, Anstrlchm. 1982, 84, 354. (58N) Mulry, M. C.; Schmidt, R. H.; Kirk, J. R., J. Assoc. Off. Anal. Chem. 1983, 6 6 , 746. (59N) Obata, H.; Tanigaki, H.; Tokuyama, T., Nippon Shokuhin Kogyo Gakkaishi 1982, 2 9 , 628; Chem. Abstr. 1983, 9 8 , 196449m. (60N) Offizorz, P.; Rubach, K., Fresenius' 2.Anal. Chem. 1984, 317, 662. (61N) Ohta, H.; Baba, T.; Suzuki, Y.; Okada, E., J. Chromatogr. 1984, 284, 261. (62N) Okarnura, M., Elyo to Shokuryo 1982, 3 5 , 223, Anal. Abstr. 1983, 45, 1F9. (63N) Okano, T.; Takeuchi, A,; Kobayashl, T., J. Nutr. Scl. Vltaminol. 1981, 27, 539; Anal. Abstr. 1982, 43, 3F28. (64N) Parrish, D. B., Food Scl., Technol. 1984, 1 1 , 125. (65N) Petersson, M., Anal. Chim. Acta 1983, 147, 359. (66N) Reynolds, S. L.; Judd, H. J., Analyst (London) 1984, 109, 489. (67N) Rlzzoli, A,; Forni. E.; Polesello A., Food Chem. 1984, 14, 189. (68N) Ryrnal, K. S., J. Assoc. Off. Anal. Chem. 1983, 86, 810. (69N) Sanzlni, E.; Bellomonte, G., Acta Vitaminol. Enzymol. 1982, 4, 347; Chem. Abstr. 1983, 9 8 , 52028h.
FOOD (70N) Sato, C., HokkaMornsO Eisei Kenkyushoho 1982, 85; Chem. Abstr. 1984. 100, 190390f. (71N) Serebrennikova, V. A.; Aristova, V. P.; Patrati, A. P., Molochn. f r o m s t . 1982, 31; Anal. Abstr. 1983, 45, 3FlO. (72N) Sheela, C. P.; Vijayan, E.; Ramaiah, A., Anal. Chlm. Acta 1983, 151, 251. (73N) Speek, A. J.; Schrijver, J.; Schreurs, W. H. P., J. Agric. FoodChem. 1984, 3 2 , 352. (74N) Stancher, 8.; Zonta, F., J. Chromatogr. 1983, 256, 93. (75N) Takeuchi, A.; Okano, T.; Teraoka, S.; Murakami, Y.; Kobayashi, T., J. Nub. Sci. Vitaminol. 1984, 3 0 , 11;Chem. Abstr. 1984, 100, 1732632. (78N) Thompson, J. N., Trace Anal. 1982, 2, 1. (77N) Tono, T.; Fujita, S., Agric. Bloi. Chem. 1982, 46, 2953. (78N) Tsao, c. S.; Salimi, S. L., J. Chromatogr. 1982, 245, 355. (79N) Van Boekei, M.; Meeuwissen, C., J. Chromatogr. 1983, 261, 178. @ON) Van Niekerk. P. J.; Smit, S. C.; Strydom, E. S.; Armbruster, G., J. Agric. Food Chem. 1984. 3 2 , 304. (81N) Van Niekerk, P. J., HPLC food Anal. 1982, 187. (82N) Verma, K. K.; Paiod, S., Mikrochlm. Acta 1983, 11, 381. (83N) Wheiing, R. L., Dlss. Abstr. Int. B 1984, 44, 37106. (84N) Wickroski, A. F.; McLean, L. A., J. Assoc. Off. Anal. Chem. 1984, 67, 82. (85N) Wills, R. B. H.; Wimaiasiri, P.; Greenfield, H., J. Assoc. Off. Anal. Chem. 1983, 66, 1377. (88N) Wlmaiaslri, P.; Wills, R. 8. H., J. Chromatogr. 1983, 256, 388. (87N) Yoshlda, K.; Yamamoto, Y.; Fujlwara, M., Shokuhin Eiseigaku Zasshl 1982, 2 3 , 428; Anal. Abstr. 1984, 46, 3F15. (88N) Zonta, F.; Stancher, B., Riv. Ital. Sostanze Grasse 1983, 60, 195; Chem. Abstr. 1984, 100, 8 4 3 8 4 ~ . MISCELLANEOUS
(IP) “American Association of Cereal Chemists Approved Methods, Eighth edition”, Amerlcan Association of Cereal Chemists: St. Paul, MN, 1983.
(2P) Baer, R. J.; Frank, J. F.; Loewenstein, M., J. Assoc. Off. Anal. Chem. 1983, 66, 858. (3P) Biiiaderis, C. G., food Chem. 1983, 10, 239. (4P) “Chemistry of Foods and Beverages: Recent Developments”; Charalambous, G., Inglett, G., Eds.; Academlc Press: New York, 1982. (5P) “Control of Food Quality and Food Analysis”: Birch, G. G., Parker, K. J., Eds.; Elsevier Appl. Sci. Publishers: London, UK, 1984. (8P) Edwards, P., Food Technoi. (Chicago) 1983, 37, 53. (7P) Foltz, A. K.; Yeranslan, J. A,; Sloman, K. G., Anal. Chem. 1983, 55, 164R. (8P) “Food Research and Data Analysis”; Martens, H., Russwurm, H., Eds.; Applied Science Publishers: London, 1983. (9P) Gombocz, E.; Petuely, F., Z. Lebensm .-Unters .-Forsch. 1983, 177, 2. (IOP) “HPLC in Food Analysis”; Macrae, R., Ed.; Academic Press: New York, 1982. (11P) Huskins, D. J., “Quality Measuring Instruments I n On-Line Process Analysis”, New York, 1982. (12P) “Instrumental Analysis of Foods: Recent Progresses, Voi. 1 Proceedings of a Symposium of the 3rd International Flavor Conference Held at Corfu, Greece, 1983”, Charalambous, G., Inglett, G., Eds.: Academic Press: New York, 1983. (13P) Lanza, E., J. foodSci. 1983, 48, 471. (14P) “Official Methods of Analysis of the Associatlon of Official Analytical Chemists”, 14th ed.; Williams, S. Ed. A.O.A.C.: Arlington, VA, 1984. (15P) Osborne, B. G.; Barrett, G. M. J . Food Technoi. 1984, 19, 349. (16P) Park, Y. W.; Anderson, M. J.; Mahoney, A. W.. J. Food. Sci. 1982, 47, 1558. (17P) Plantz, P. E., Cereal Foods World 1983, 2 8 , 252. (18P) Weisser, H.; Harz, H.-P., I n t . 2.Lebensm .-Techno/.-Verfahrensfech. 1983, 3 4 , 20; Anal. Abstr. 1984, 46, 5F1. (19P) Whlte, G. W.; Shenton, A. J., d . Assoc. Public. Anal. 1983, 2 1 , 29. (20P) Ziegleder, G.; Sandmeier, D., Dtsch. Lebensm.-Rundsch. 1983, 79, 343.
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