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Permanent international bureau of analytical chemistry of human and animal foods
VOL. 2 (1948)
ANALYTICA
PERMANENT OF ANALYTICAL
CHIMICA
ACTA
I75
INTERNATIONAL CHEMISTRY ANIMAL
BUREAU OF
HUMAN
AND
FOODS
The PERMANENT INTERNATIONAL BUREAU OF ANALYTICAL CHEMISTRY OF IlUhlAN AND ANIMAL FOODS (18, Avcnuc dc Vlllnrs. ParIs VII) dcslrcs InformatIon In regard to the ofiicml methods cmploycd In each country for the .lnnlysls of food products and thclr components. The Intcrnatlonal Bureau dcsircs to bc kept Informed of the prmcipnl d:fhcultlcscncountcred 111the npplicatlon of the methods and the lntcrprctatlon of the results as well as of the studies In course which arc dlrcctcd towards improvcmcnt of the methods. In order to facllltatc the comparison of the mformntlon obtained It IS rcqucstccl that the rcpllcs bc submlttcd In accordance with the followmg outlmc which IS based upon a chcmrcnl classlficatlon rather than on the components of the products. I.
Prcpnrntion II.
FUNDAMCNTAL
of avcragc
METHOD
samples,
METHODS
OF
OF
TAKING
STANDARD
thclr prcscrvatlon ANALYSIS.
SAMPLES
and mode of cmploymcnt
CALCULATION
OF
ERRORS
AND
for nnnlysls.
APPROXIMATION
Fundnmcntal macro- and micro-methods to bc listed succcss~vcly with their fields of nppllc.ltions, thclr dcgrcc of accuracy and compnratlvc value, npplicatlon of statistical methods m the cvaluntlon of the results. Pirysrcal macro- and mrcro-nrefhods (optic, polarographlc, clcctromctrlc, trophotomctrlc-colorImetry, opaclmctry, etc., manomctric. dcnslmctrlc, Physrco-chemrcal macro- and macro-methods Chenrlcal macro- arrd micro-methods. Brologacal macro- and mrcro-methods. Physrologrcal. clc. 111.
SPECIAL
METHODS
spcctrographlc etc.).
clcc-
(chromatographlc).
IN
PARTICULAR
CASES
Application of the above methods to the study and determination of lnorgnmc, organic constituents and orgnnixcd components of food stuffs. The methods used m each case to bc prcscribcd as well as the vnrmtlons to which the fundamental methods arc subject m each cast. In add&on the methods which pcrmlt the rcvclatlon of frauds and adulterations in particular cases are lndlcatcd (for cxamplc : dctcctlon of added water In milk or wine and the prcscncc of addctl sugar m wlnc, etc.). A. inorganic constituents Study of the clcments and components
cntcrmg
Into the cornpositIon of foods.
Mineral constituents I. Dctcrmmatlon of water and dry solids. z. Determination of ash. mineral elcmcnts, tract clcmcnts, useful or harmful (Iron. copper, bromide, boron, etc.). B. Organic constituents I. Nifroqenous cornPounds Their dlffcrent forms (ammonia. total nitrogen, protcln nitrogen of ammo, purmes, alkaloids, thclr dctcrmmatlon
normal,
accldcntnl
or added.
mtrogen, ammo nitrogen and mode of cxprcsston.)
and
ANALYTICAL
176
CHEMISTRY
OF
HUMAN
AND
ANIMAL
FOODS
2. AIco/rols, uldelrydcs u*zd lcelones Dctcrmin,ltlon of ethyl. methyl, hlghcr, Dctcrminatlon of polyols: glycerol tatIon). Sorbit (cspcc~;dly In fruit ~ulccs). Scpnrntion :md tlctcrminxtwn of
GIW
etc. alcohols. (conuidcrntlon spcclnl
for
fats
and
ylyccrol
of
fcrmcn-
.~ldchycles tend kctoncs. p,Lrtlcul:lr Erttcntlon to brandy, llqucurs nncl fruit ~ulcc.
3. C;~IICI&S (cayDo/rydyalcs) a?ld gluczdc co~rrt~o~c~~ds Dctcrmlnntlon of f$ucosc, fructose, saccharosc, lnctosc. mnltoqc, dcxtrlnc tcrmlncd rcrlucing subst:Lnccs. rJctcrmlnatlon of pcct~c sub~l.~ncc~ - dctcrmm.Ltlon of @?llfylng power. Dctcrminntlon of uranic ncitl. Dctcrmination of ccllulosc (In flours, per cx;~mplc). 4. Oygarrzc acids Iclcntlfication uncl clctcrmm.ltion of organic fruit ~uicc5 nncl Icrmcntcd products.
ncitls (mnllc, t;lrtorlc.
citric,
5. Lzpids (fafs) Iclcntificntlon ;Incl clctcrmm;Ltion of the prmclpnl nc~ds III fats. Dctcrmlnntton of the princlp;ll intlcxcs (ioclmc. sulfocyaniclc. ilCCty1, Unsnpomfiilblc constltucnts of fnts (cnrburcs, rtcrols, etc.). Glycerol (WC 13, 2 : nlcol~ols).
G. A~bano-aczds, pcjlldes ami pyotelris Identification, scpnr.ltlon nnd dctcrmlnnt~on Scp,lration ant1 clctcrmlnntlon of protcms. 7. vztnr,rrns Rlcthocls of clctcrmlnntion
of cliffclcnt
8. FcYr,rc?JLs Annlysis of fcrmcnt prcp:lmtlons. :Lncl prcscrv;ition of foods.
of the csscntlal
vitamins
Fcrmcntnlion
-
unclc-
succ~mc, etc.)
In
brom. etc.).
nmlno nclcls.
Compnratlvc tests
.lnd
value of the mcthocls.
ancl their
rclntlon
to the clu:lhty
g. Horr~roms o//oods IO. Bzottcs aftd a?rtahotlcs x I. Toxzns 12. Esscm~cs, matural apld syrrthcl~c C. Orgnnlc
products
Ycnsts, b.Lctcrln, molds. 1. Yea&s co~~iaarrcd zn /ood stuffs oy utrl~rcd t91 thy prepayatlou 2. Usejul bacfeyia 3. Ha~najtrl bactcyra Cont;lmin;ition .Incl b.tctcrlnl nltcr,itlon of food stuffs. 4. ivolds IV.
SPIICIAL
TECHNOLOGI’
I.
Co~rdlnrcnts, sweetrng rigor!!!! aromatics mrd n,talojious.sulsfn,rccs . , A ylifxrni and ?;aturnl coloring matters and cmulsifyrng agmrts 3. Agglzcbnents fircscroatrve acents, t?tscctzcldes I. Antaseptus, 5. Drveyse. 2.
Rccc~vccl
Jnnunry
20th. lg.+8
ANALYTICA
PERMANENT OF ANALYTICAL
CHIMICA
ACTA
I75
INTERNATIONAL CHEMISTRY ANIMAL
BUREAU OF
HUMAN
AND
FOODS
The PERMANENT INTERNATIONAL BUREAU OF ANALYTICAL CHEMISTRY OF IlUhlAN AND ANIMAL FOODS (18, Avcnuc dc Vlllnrs. ParIs VII) dcslrcs InformatIon In regard to the ofiicml methods cmploycd In each country for the .lnnlysls of food products and thclr components. The Intcrnatlonal Bureau dcsircs to bc kept Informed of the prmcipnl d:fhcultlcscncountcred 111the npplicatlon of the methods and the lntcrprctatlon of the results as well as of the studies In course which arc dlrcctcd towards improvcmcnt of the methods. In order to facllltatc the comparison of the mformntlon obtained It IS rcqucstccl that the rcpllcs bc submlttcd In accordance with the followmg outlmc which IS based upon a chcmrcnl classlficatlon rather than on the components of the products. I.
Prcpnrntion II.
FUNDAMCNTAL
of avcragc
METHOD
samples,
METHODS
OF
OF
TAKING
STANDARD
thclr prcscrvatlon ANALYSIS.
SAMPLES
and mode of cmploymcnt
CALCULATION
OF
ERRORS
AND
for nnnlysls.
APPROXIMATION
Fundnmcntal macro- and micro-methods to bc listed succcss~vcly with their fields of nppllc.ltions, thclr dcgrcc of accuracy and compnratlvc value, npplicatlon of statistical methods m the cvaluntlon of the results. Pirysrcal macro- and mrcro-nrefhods (optic, polarographlc, clcctromctrlc, trophotomctrlc-colorImetry, opaclmctry, etc., manomctric. dcnslmctrlc, Physrco-chemrcal macro- and macro-methods Chenrlcal macro- arrd micro-methods. Brologacal macro- and mrcro-methods. Physrologrcal. clc. 111.
SPECIAL
METHODS
spcctrographlc etc.).
clcc-
(chromatographlc).
IN
PARTICULAR
CASES
Application of the above methods to the study and determination of lnorgnmc, organic constituents and orgnnixcd components of food stuffs. The methods used m each case to bc prcscribcd as well as the vnrmtlons to which the fundamental methods arc subject m each cast. In add&on the methods which pcrmlt the rcvclatlon of frauds and adulterations in particular cases are lndlcatcd (for cxamplc : dctcctlon of added water In milk or wine and the prcscncc of addctl sugar m wlnc, etc.). A. inorganic constituents Study of the clcments and components
cntcrmg
Into the cornpositIon of foods.
Mineral constituents I. Dctcrmmatlon of water and dry solids. z. Determination of ash. mineral elcmcnts, tract clcmcnts, useful or harmful (Iron. copper, bromide, boron, etc.). B. Organic constituents I. Nifroqenous cornPounds Their dlffcrent forms (ammonia. total nitrogen, protcln nitrogen of ammo, purmes, alkaloids, thclr dctcrmmatlon
normal,
accldcntnl
or added.
mtrogen, ammo nitrogen and mode of cxprcsston.)
and
ANALYTICAL
176
CHEMISTRY
OF
HUMAN
AND
ANIMAL
FOODS
2. AIco/rols, uldelrydcs u*zd lcelones Dctcrmin,ltlon of ethyl. methyl, hlghcr, Dctcrminatlon of polyols: glycerol tatIon). Sorbit (cspcc~;dly In fruit ~ulccs). Scpnrntion :md tlctcrminxtwn of
GIW
etc. alcohols. (conuidcrntlon spcclnl
for
fats
and
ylyccrol
of
fcrmcn-
.~ldchycles tend kctoncs. p,Lrtlcul:lr Erttcntlon to brandy, llqucurs nncl fruit ~ulcc.
3. C;~IICI&S (cayDo/rydyalcs) a?ld gluczdc co~rrt~o~c~~ds Dctcrmlnntlon of f$ucosc, fructose, saccharosc, lnctosc. mnltoqc, dcxtrlnc tcrmlncd rcrlucing subst:Lnccs. rJctcrmlnatlon of pcct~c sub~l.~ncc~ - dctcrmm.Ltlon of @?llfylng power. Dctcrminntlon of uranic ncitl. Dctcrmination of ccllulosc (In flours, per cx;~mplc). 4. Oygarrzc acids Iclcntlfication uncl clctcrmm.ltion of organic fruit ~uicc5 nncl Icrmcntcd products.
ncitls (mnllc, t;lrtorlc.
citric,
5. Lzpids (fafs) Iclcntificntlon ;Incl clctcrmm;Ltion of the prmclpnl nc~ds III fats. Dctcrmlnntton of the princlp;ll intlcxcs (ioclmc. sulfocyaniclc. ilCCty1, Unsnpomfiilblc constltucnts of fnts (cnrburcs, rtcrols, etc.). Glycerol (WC 13, 2 : nlcol~ols).
G. A~bano-aczds, pcjlldes ami pyotelris Identification, scpnr.ltlon nnd dctcrmlnnt~on Scp,lration ant1 clctcrmlnntlon of protcms. 7. vztnr,rrns Rlcthocls of clctcrmlnntion
of cliffclcnt
8. FcYr,rc?JLs Annlysis of fcrmcnt prcp:lmtlons. :Lncl prcscrv;ition of foods.
of the csscntlal
vitamins
Fcrmcntnlion
-
unclc-
succ~mc, etc.)
In
brom. etc.).
nmlno nclcls.
Compnratlvc tests
.lnd
value of the mcthocls.
ancl their
rclntlon
to the clu:lhty
g. Horr~roms o//oods IO. Bzottcs aftd a?rtahotlcs x I. Toxzns 12. Esscm~cs, matural apld syrrthcl~c C. Orgnnlc
products
Ycnsts, b.Lctcrln, molds. 1. Yea&s co~~iaarrcd zn /ood stuffs oy utrl~rcd t91 thy prepayatlou 2. Usejul bacfeyia 3. Ha~najtrl bactcyra Cont;lmin;ition .Incl b.tctcrlnl nltcr,itlon of food stuffs. 4. ivolds IV.
SPIICIAL
TECHNOLOGI’
I.
Co~rdlnrcnts, sweetrng rigor!!!! aromatics mrd n,talojious.sulsfn,rccs . , A ylifxrni and ?;aturnl coloring matters and cmulsifyrng agmrts 3. Agglzcbnents fircscroatrve acents, t?tscctzcldes I. Antaseptus, 5. Drveyse. 2.
Rccc~vccl
Jnnunry
20th. lg.+8