USE OF CHEMICAL METHODS FOR FOOD QUALITY TESTS
Keywords:
spectroscopic methods, chromatographic methods, immunochemical methods, foodAbstract
In order to monitor the quality and safety of foods used in a variety of chemical methods. The main
reason for the chemical analysis of today have very great significance are savings in time is often greater accuracy
during operation, the ability to analyze very small samples and the ability to avoid the often very complicated
chemical separation. Spectroscopic techniques constitute the most important group of techniques in instrumental
chemical analysis. Atomic absorption spectroscopy (AAS) is primarily used to determine the concentration of metals
in foods. UV/VIS is additional (and often high) methods for the identification of natural conjugated compounds,
such as plant pigments (carotenoids), polyacetylene, porphyrins, total phenols, flavonoids, total anthocyanins,
monomeric anthocyanins percentages polymer color, total antioxidant activity. Infrared spectroscopy (IR) has many
advantages because it allows rapid measurement of a large number of sizes, and that when it does not destroy the
sample, this technique is used for the analysis of liquids and solids such as milk, cheese and milk powder. Nuclear
Magnetic Resonance (NMR) can be used to measure the fat or water soluble ingredients of dairy products. In
addition to the spectroscopic analysis of the feed used and chromatographic methods: thin layer chromatography,
gas chromatography, liquid chromatography high degree of separation (HPLC) and immunochemical assay (ELISA)
using which they can be identified soy protein, pea protein and gluten in heat-processed products as well as the
detection of different types of meat and vegetable proteins.
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