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Analytik der Lebensmittel. Nachweis und Bestimmung von Lebensmittel-Inhaltsstoffen
Fd Cosmet. Toxicol. Vol. 5, pp. 691-696. Pergamon Press 1967. Printed in Great Britain
Review Section BOOK REVIEWS Handbuch der Lebensmittelchemie. Vol. lI, Part 2: Analytik der Lebensmittel. Nachweis und Bestimmung von Lebensmittel-Inhaltsstoffen. Edited by J. Schorm~iller. Springer-Verlag, Berlin, 1967. pp. xxxi+1552. DM 389. Some time ago (Cited in F.C.T. 1966, 4, 478), we reviewed the first two issues of the new version of this extensive handbook of food chemistry. Part 2 of the volume dealing with the analysis of foodstuffs has now appeared and promises to be a worthy companion to its older brother. In contrast to Part 1, which described the range of physical and physicochemical methods at the modern food analyst's command, Part II is concerned with the application of available methods to the detection and estimation of different types of food constituents. Procedures for determining water, minerals (including trace elements), nitrogen compounds (ranging from proteins to nitric acid), enzymes, carbohydrates, vitamins and alcohols, aldehydes and ketones precede a review of qualitative and quantitative tests for intentional and adventitious food additives and contaminants. The consideration of direct additives, such as preservatives, emulsifiers, stabilizers, antioxidants and colourings, is interspersed with a chapter on tests for pesticide residues and two more general sections, one on functional group analyses and another on the statistical evaluation of analytical results. Tests on migrants from plastics are not neglected. Plasticizers, emulsifiers and stabilizers used in this field receive particular mention, together with residual monomers, such as styrene, acrylonitrile, e-aminocaprolactam, phenols, formaldehyde and isocyanates. While the discussion on extraction tests is naturally concerned mainly with the recommendations of the Bundesgesundkeitsamt, there is some reference to procedures favoured in other countries and a general discussion of principles and lines of approach. Considering the wide field covered, this handbook contains a wealth of detail, but for the many occasions when serious study demands recourse to original papers, the extensive lists of references at the end of each chapter should prove a valuable aid. Residue Reviews: Residues of Pesticides and Other Foreign Chemicals in Foods and Feeds. Vol. 16. Edited by F. A. Gunther. Springer-Verlag, Berlin-Heidelberg-New York, 1966. pp. vi+158. DM 29.60. Analytical procedures feature prominently in volume 16 and only two of the six contributions are of particular interest to our readers. In "Pesticides in the Total Diet" J. G. Cummings confines his attention to the results obtained in the FDA monitoring programme launched in 1961. Aided by multi-detection analytical systems, residues of up to 60 pesticides can be determined. These include the organochlorines, organophosphates, chlorinated phenoxyacids, carbamates, total bromides and arsenic. Data are presented for pesticide residues in total diet samples, the detailed corn-
691
Review Section BOOK REVIEWS Handbuch der Lebensmittelchemie. Vol. lI, Part 2: Analytik der Lebensmittel. Nachweis und Bestimmung von Lebensmittel-Inhaltsstoffen. Edited by J. Schorm~iller. Springer-Verlag, Berlin, 1967. pp. xxxi+1552. DM 389. Some time ago (Cited in F.C.T. 1966, 4, 478), we reviewed the first two issues of the new version of this extensive handbook of food chemistry. Part 2 of the volume dealing with the analysis of foodstuffs has now appeared and promises to be a worthy companion to its older brother. In contrast to Part 1, which described the range of physical and physicochemical methods at the modern food analyst's command, Part II is concerned with the application of available methods to the detection and estimation of different types of food constituents. Procedures for determining water, minerals (including trace elements), nitrogen compounds (ranging from proteins to nitric acid), enzymes, carbohydrates, vitamins and alcohols, aldehydes and ketones precede a review of qualitative and quantitative tests for intentional and adventitious food additives and contaminants. The consideration of direct additives, such as preservatives, emulsifiers, stabilizers, antioxidants and colourings, is interspersed with a chapter on tests for pesticide residues and two more general sections, one on functional group analyses and another on the statistical evaluation of analytical results. Tests on migrants from plastics are not neglected. Plasticizers, emulsifiers and stabilizers used in this field receive particular mention, together with residual monomers, such as styrene, acrylonitrile, e-aminocaprolactam, phenols, formaldehyde and isocyanates. While the discussion on extraction tests is naturally concerned mainly with the recommendations of the Bundesgesundkeitsamt, there is some reference to procedures favoured in other countries and a general discussion of principles and lines of approach. Considering the wide field covered, this handbook contains a wealth of detail, but for the many occasions when serious study demands recourse to original papers, the extensive lists of references at the end of each chapter should prove a valuable aid. Residue Reviews: Residues of Pesticides and Other Foreign Chemicals in Foods and Feeds. Vol. 16. Edited by F. A. Gunther. Springer-Verlag, Berlin-Heidelberg-New York, 1966. pp. vi+158. DM 29.60. Analytical procedures feature prominently in volume 16 and only two of the six contributions are of particular interest to our readers. In "Pesticides in the Total Diet" J. G. Cummings confines his attention to the results obtained in the FDA monitoring programme launched in 1961. Aided by multi-detection analytical systems, residues of up to 60 pesticides can be determined. These include the organochlorines, organophosphates, chlorinated phenoxyacids, carbamates, total bromides and arsenic. Data are presented for pesticide residues in total diet samples, the detailed corn-
691