Application Notes: Food and Beverage

In March 2007, several North American manufacturers of pet food voluntarily issued nationwide recall notices for some of their products that were reportedly associated with renal failure in pets. The raw material wheat gluten, used to manufacture the pet food, was imported from China and was identified as the source of contamination.

The natural colors of the food we eat add greatly to the enjoyment of life. Consequently, the art and science of recreating food's natural colors through the use of synthetic colorants is an important success factor in the food industry.

Calvados is an apple-brandy of Normandy (France). Mashed apples are fermented to obtain cider and then distilled to give the young spirit.

The flavours of malt whisky result from a complex blend of long chain esters and alcohols, derived from the distillation products and the composition of the wooden barrels in which the finished product is aged. As shown below, the new VF-WAXms column from Varian, Inc. is ideal for analysing whisky, especially when trace analysis is needed. The column's ultra-low bleed increases sensitivity, extends column life and improves accuracy, even at higher temperatures. In addition, VF-WAXms columns are suitable for use with MS detectors, as the ultra low bleed eliminates interferences and permits more sensitive detection.

Calvados is an apple-brandy of Normandy (France). Mashed apples are fermented to obtain cider, which is then distilled to give the young spirit.

Root diseases caused by soilborne plant pathogens are responsible for billions of dollars of losses annually in food, fiber, ornamental, and biofuel crops. The use of pesticides often is not an option to control plant diseases because of economic factors or potential adverse effects on the environment or human health. For this reason, many Americans are now buying pesticide-free organic foods. Organic agriculture has few options for controlling pests and thus must make full use of natural microbial biological control agents in soils that suppress diseases.

TN012 Sulfanilamides from Honey using strata-X-C phenomenex

Very low level detection of mycotoxins in the agriculture products has become increasingly important. Mycotoxins are very resistant fungal metabolites that can remain in foods after processing and, sometimes, even after cooking. They are considered potent carcinogens and can be found in many varieties of foods. Of the mycotoxin class, aflatoxins are considered especially harmful, being both acutely and chronically toxic. Aflatoxin B1 and B2 are some of the most potent hepatocarcinogens known. Along with aflatoxins G1 and G2, even extremely low levels of these aflatoxins in the diet are important public-health concerns. With this in mind, this application note describes a specific, robust HPLC method for the low-ppb detection of aflatoxins B1, B2, G1 and G2 in corn.

Pesticide contamination of foodstuffs has become a worldwide concern, prompting various levels of regulation and monitoring. Traditionally, pesticides are quantified with gas chromatography (GC) combined with selective detectors (ECD, FID, etc.). Selective GC detectors are great tools to quantify one or two classes at a time. However, screening for a number of different classes of pesticides requires multiple runs utilizing various GC configurations to achieve sufficient chromatographic resolution for unambiguous quantification. Gas chromatography–mass spectrometry (GC–MS) provides positive confirmation of various pesticides in a single analytical run because its superior selectivity allows interference-free quantification even with peak coelution. GC–MS has become a preferred technique for pesticide analysis because of its single-run capability.

The continual increase in sample numbers in busy labs means that it is often difficult for quality control or contract analysis labs to maintain short turnaround times, particularly when instruments are already running at full capacity. To address the need for faster analysis while retaining the quality of separation offered by dedicated amino acid analysers, an improved formulation of sodium citrate based buffers has been developed by Biochrom.

Brian De Borba and Jeffrey S. Rohrer, Dionex Corporation

Brian De Borba and Jeffrey S. Rohrer, Dionex Corporation

Gas chromatography (GC) coupled to time-of-flight mass spectrometry (TOF-MS) offers unique solutions for various analytical applications including the analysis of food quality, authenticity and safety markers. This article provides a general overview of TOF-MS basic features, highlighting its advantages and limitations compared with GC using conventional mass analysers. Examples of recent results obtained for selected food contaminants and flavour components are described to illustrate the potential of this recently introduced technique.

The analysis of peptides and additives using a new HPLC innovative column technology, Pathfinder, was shown. For the analysis of flavours in lemon juice GC–MS with a new MS library, FFNSC, with linear retention indices was used.

Soft drink formulas often include preservatives, artificial sweeteners, flavours or caffeine in their list of ingredients. Using the Acclaim OA column, as many as eight common additives may be determined in a single run. Many of these additives are hydrophilic organic acids for which this column was designed. Notably, benzoate and sorbate, which do not resolve on C18 columns at low pH, are fully separated.

As the global sourcing of foodstuffs becomes more common, the number of pesticide analyses performed continues to increase to test these sources for compliance with various regulations. The sheer number of analyses dictates that utilized methods must be reliable, robust and inexpensive.

Maltodextrin is an easily digested carbohydrate made from corn starch...

Grain and grain products may be susceptible to a variety of fungal infections...

A positive chemical ionization GC?MS method for the analysis of acrylamide monomer in foods will be described . . .

The current concern over acrylamide levels in food has unexpectedly brought amino acid analysis to the forefront . . .