文档介绍：FOREWORD
ccurate, precise, sensitive, and rapid analytical determinations are as essential in food
Ascience and technology as in chemistry, biochemistry, and other physical and
biological sciences. In many cases, the same methodologies are used. How does one,
especially a young scientist, select the best methods to use? A review of original
publications in a given field indicates that some methods are cited repeatedly by many
noted researchers and analysts, but with some modifications adapting them to the specific
material analyzed. Official analytical methods have been adopted by some professional
societies, such as the Official Methods of Analysis (Association of Official Analytical
Chemists), Official Methods and mendation Practices (American Oil Chemists’
Society), and Official Methods of Analysis (American Association of Cereal Chemists).
The objective of Current Protocols in Food Analytical Chemistry is to provide the type
of detailed instructions ments that an expert would pass on to petent
technician or graduate student who needs to learn and use an unfamiliar analytical
procedure, but one that is routine in the lab of an expert or in the field.
What factors can be used to predetermine the quality and utility of a method? An analyst
must consider the following questions: Do I need a proximate analytical method that will
determine all the protein, or carbohydrate, or lipid, or nucleic acid in a biological material?
Or do I need to determine one specific pound among the thousands of
compounds found in a food? Do I need to determine one or more physical properties of
a food? How do I obtain a representative sample? What size sample should I collect? How
do I store my samples until analysis? What is the precision (reproducibility) and accuracy
of the method or what pounds and conditions could interfere with the analysis?
How do I determine whether the results are correct, as well as the precision and accuracy
of a method? How do I know t