Speciation Analysis of Food Products
[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] pracownik
2021
rozdział w podręczniku
angielski
EN Elements in the food products are rarely found in free form or as individual ions. The quantity and quality of element forms (species) carry extremely important information for understanding its bioavailability for living organisms, as well as its transport cycles in the environment. Therefore, identification and determination of inorganic species and organometallic compounds have become a very important aspect of modern analytical chemistry. This chapter provides a short description of the speciation forms of selected elements (mercury, arsenic, and selenium) occurring in food products. Their properties and impact on human health are presented depending on the chemical form. In the chapter, the main emphasis is placed on issues related to analytical procedures used in speciation analysis of food products. The next stages of these procedures (sampling, storage of samples, preparation of samples for the analysis, as well as the separation of analytes and final detection) are discussed, with emphasis on stages that differ from the techniques for determination of the total elements’ contents. In the separation and determination stages, the presentation of chromatographic and non-chromatographic approaches as well as hyphenated techniques are provided. The crucial role of spectrometric techniques as the primary detection tools in the determination of elemental species in the food products is also discussed in detail.
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