Sổ tay hóa học phân tích thực phẩm nước, protein, lipid, carbonhydrat

BOOKS AND SOFTWARE IN REVIEW R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, P. Sporns (Eds.): Handbook of food analytical chemistry – Water, proteins, enzymes, lipids, and carbohydrates Franz Ulberth Published online: 21 February 2007 # Springer-Verlag 2007 Book’s topic The nutritional properties of foodstuffs have always been an attractive field to chemists and have led to increased social, economic, and academic interest in food safety and human well-being. Principles of analytical chemistry applied to these fields form a basis for gathering data re garding the composition of food, the effect of processing on functional and nutritional aspects, and the occurrence of undesirable substances in food. Analytical aspects of food chemistr y are not usually covered by traditional text books, for example H D. Belitz, W. Grosch, P. Schieb erle: Food Chemistry (3rd edn, 2004) or O.R. Fennema: Food Chemistry (3rd edn, 1996). Many of the method descriptions found in peer-reviewed journals lack the detail which would enable end-users to implement the methods in their laboratories. The Handbook of Food Analytical Chemistry tries to fill this niche by providing detailed instructions and comments for basic and advanced laboratory techniques in food analytical chemistry. Contents The book and its companion title Handbook of Food Analytical Chemistry: Pigments, Colorants, Flavors, Textures, and Bioactive Food Components, is a compilation of individual units that were origi nally published in loose- leaf and CD-ROM format (CurrentProtocolinFood Analytical Chemistry). It is organized on a disciplinary rather than a commodity ba sis. Nine units deal with determination of water including vapour pressure (water activity) measurements, sixteen units deal with proteins (measurement of total protein content, purification and characterization of proteins, functionality of proteins), seventeen units deal with lipids (extraction and composition of lipids, lipid oxidation and stability, physical properties), and ten un its deal with carbohydrates (determination and characterisation of mono and oligosaccharides, and starch and cell wall polysaccharides). Units are contributed by individual authors; all contain, besides description of the experiments and detailed lists of the chemicals and solutions required, a commentary section in which back- ground informatio n, critical conditions, the results expected, time considerations, literature, and key references are given. Besides chemic al metho ds of food analysis important physicochemical testing principles for character- izing the functionality of proteins (hydrophobicity, water- retention properties) and the physical properties of lipids (solid fat content, crystal characterisation, emulsion stabil- ity) are included. Anal Bioanal Chem (2007) 387:2603–2604 DOI 10.1007/s00216-007-1138-x F. Ulberth (*) European Commission, DG Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, 2440 Geel, Belgium e-mail: Franz.ULBERTH@ec.europa.eu Bibliography Handbook of food analytical chemistry – Water, proteins, enzymes, lipids, and carbohydrates R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, P. Sporns (Eds.) ISBN: 978-0-471-66378-2 Hardcover, 784 pages, 2005, £94.50/EUR133.40 Comparison with existing literature The content of the book inevitably overlaps existing collections of methods of analysis for foodstuffs and feed, which exist either in the form of handbooks and textbooks or as compilations of methods issued by professional/trade associations or regu- latory agencies. Examples of the former category are Food Analysis, S.S. Nielsen, (Springer, 3rd edition, 2003) and Handbook of Food Analysis, 3 Volumes, L.M.L. Nollet (CRC Pr ess, 2nd edition, 2004). Method compilations issued by AOAC International, the American Oil Chemists’ Society (AOCS), and by national control authorities, for example the Swiss Food Manual, are examples of the latter category. I see the added-value of Handbook of Food Analytical Chemistry as its detailed advisory commentary and the tips and tricks in the “how to” sections. Critical assessment Compiling a compendium of food analytical chemistry is certainly a gargantuan task given the breadth and depth of the subject. This definitely required the editors and authors to restrict themselves to certain topics and to leave others out or mention them only briefly. Such a selection inevitably bears some subjectivity and personal preference. To give an example, I would not have expected to find a quite extensive introduction to circular dichroism and fluorescence spectroscopy of proteins in this book, because these topics would seem better placed in biochemistry textbooks. I did, however, miss a section on analytical applications of proteins in food chemistry, for example use of enzymatic test kits for determination of sugars, acids, etc., and immunological methods (ELISA procedures), which are nowadays widespread in routine testing laboratories. Likewise, the so po pular infra-red analyzers, which are extensively used in the dairy, cereal, and meat industries to determine protein, fat, moisture, etc., are not even mentioned. Readership recommendation The book is recommendable to everyone in need of a compendium explaining in detail the “how to” for a wide variety of basic and some advanced techniques in a food-analysis laboratory. I would also use it as a good source of course material for students, to intro- duce them to principles of chemical analysis of foodstuffs. Summary Handbook of Food Analytical Chemistry – Water, Proteins, Enzymes, Lipids, and Carbohydrates gives a good overview of the principles of analysis of these important components of food. Advisory comments and recommen- dations how to carry out the test instructions, which are normally not found in other sources, make the compendium particularly valuable. 2604 Anal Bioanal Chem (2007) 387:2603–2604 . 10.1007/s0021 6-0 0 7-1 138-x F. Ulberth (*) European Commission, DG Joint Research Centre, Institute for Reference Materials and Measurements, Retieseweg 111, 2440 Geel, Belgium e-mail: Franz.ULBERTH@ec.europa.eu Bibliography Handbook. M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, P. Sporns (Eds.) ISBN: 97 8-0 -4 7 1-6 637 8-2 Hardcover, 784 pages, 2005, £94.50/EUR133.40 Comparison with existing literature The content. character- izing the functionality of proteins (hydrophobicity, water- retention properties) and the physical properties of lipids (solid fat content, crystal characterisation, emulsion stabil- ity)