339
triage or confirmatory, whether multiresidual or for individual determinations, be
selective, sensitive, accurate, and precise.
Instrumental methods of qualitative and quantitative analysis of chemical substances today are very numerous and diverse and occupy a significant place in analytical research. Instrumental analyses measure some of the physical properties of a
substance and, based on that, determine its chemical composition. Lately, they are
increasingly used because almost every physical property of a compound can be the
starting point for the development of an instrumental technique. The main reasons
why instrumental analyses are very important today are time-savings, often greater
accuracy in operation, the ability to analyze very small samples, and the ability to
avoid often very complicated chemical separations.
Many of the food analysis methods used today are based on the basics of analytics that were discovered a hundred or more years ago. Most of the applied analyses
used to determine the basic parameters of food quality are based on the choice of a
rapid analytical procedure for individual parameters without the need to use sophisticated equipment and chemicals. Furthermore, these days, quality control and characterization of food product usually are conducted with fast, efficient, multivariable
determination instruments.
11.7.1 Applied Spectroscopy
The spectroscopic techniques used are fast, accurate, and, most importantly, cheap,
and they can be used to control milk, dairy products, meat, meat products, and other
foods. Rapid near-infrared spectroscopy in routine analytics and process control
replaces common, expensive, and demanding classical analytical methods. These
methods are most commonly used for qualitative and quantitative analysis of milk
and dairy product ingredients as well as for determining the total number of bacteria
in raw milk. It is of paramount importance in the analysis and research of substances. Spectroscopic techniques form the most important group of techniques in
instrumental chemical analysis. According to the principle on which they are based
and performed, spectroscopic techniques can be applied in the laboratory, in an
industrial plant (process analysis), or in the field. The limit of identification of individual spectroscopic techniques is different and ranges in a very wide range, from a
few picograms to a few grams. The use and application of spectroscopic techniques
in the food industry are growing, and the answers they provide make it easier to
solve problems in food production and distribution.
Ultraviolet/visible (UV/Vis) spectrophotometry is a spectroscopic method that
involves studying the absorption of electromagnetic radiation in the range between
200 and 800 nm. As a large number of organic compounds are not absorbed in this
part of the spectrum, UV/Vis spectrophotometry, compared to other structural methods (IC, NMR, MS), has far less application for structural determinations and is
mainly used as a complementary method for identifying parts of molecules which
are absorb in the said area, the so-called chromophores. The UV/VIS spectra
11 Chemical Composition and Nutritional Properties of Functional Food
triage or confirmatory, whether multiresidual or for individual determinations, be
selective, sensitive, accurate, and precise.
Instrumental methods of qualitative and quantitative analysis of chemical substances today are very numerous and diverse and occupy a significant place in analytical research. Instrumental analyses measure some of the physical properties of a
substance and, based on that, determine its chemical composition. Lately, they are
increasingly used because almost every physical property of a compound can be the
starting point for the development of an instrumental technique. The main reasons
why instrumental analyses are very important today are time-savings, often greater
accuracy in operation, the ability to analyze very small samples, and the ability to
avoid often very complicated chemical separations.
Many of the food analysis methods used today are based on the basics of analytics that were discovered a hundred or more years ago. Most of the applied analyses
used to determine the basic parameters of food quality are based on the choice of a
rapid analytical procedure for individual parameters without the need to use sophisticated equipment and chemicals. Furthermore, these days, quality control and characterization of food product usually are conducted with fast, efficient, multivariable
determination instruments.
11.7.1 Applied Spectroscopy
The spectroscopic techniques used are fast, accurate, and, most importantly, cheap,
and they can be used to control milk, dairy products, meat, meat products, and other
foods. Rapid near-infrared spectroscopy in routine analytics and process control
replaces common, expensive, and demanding classical analytical methods. These
methods are most commonly used for qualitative and quantitative analysis of milk
and dairy product ingredients as well as for determining the total number of bacteria
in raw milk. It is of paramount importance in the analysis and research of substances. Spectroscopic techniques form the most important group of techniques in
instrumental chemical analysis. According to the principle on which they are based
and performed, spectroscopic techniques can be applied in the laboratory, in an
industrial plant (process analysis), or in the field. The limit of identification of individual spectroscopic techniques is different and ranges in a very wide range, from a
few picograms to a few grams. The use and application of spectroscopic techniques
in the food industry are growing, and the answers they provide make it easier to
solve problems in food production and distribution.
Ultraviolet/visible (UV/Vis) spectrophotometry is a spectroscopic method that
involves studying the absorption of electromagnetic radiation in the range between
200 and 800 nm. As a large number of organic compounds are not absorbed in this
part of the spectrum, UV/Vis spectrophotometry, compared to other structural methods (IC, NMR, MS), has far less application for structural determinations and is
mainly used as a complementary method for identifying parts of molecules which
are absorb in the said area, the so-called chromophores. The UV/VIS spectra
11 Chemical Composition and Nutritional Properties of Functional Food