Abstract
This chapter deals with a not very well-defined class of compounds, generically called organic bases. According to the Brønsted-Lowry definition a base is any molecule or ion that accepts protons; the definition given by Lewis is even more general, since any substance donor of an electron pair is called a base. Many kinds of organic bases are found in food both of vegetal and animal origin. Here, we classify this complex group of compounds in the following rather arbitrary way: 1. Biogenic amines and alkylamines 2. Heterocyclic aromatic amines 3. Unsulfonated aromatic amines 4. Purine and pyrimidine bases 5. Methylxanthines 6. Various alkaloids In particular, we will discuss in this second edition, all the papers that have has been published on the analysis of organic bases in food and beverages since 1995 up to now. The most recent papers are described in the text while most of the methods already discussed in the previous edition are presented in tabular form. The tables report, when available, the method used, the experimental conditions, the detection limit (DL), the kind of samples considered and the amount found in the different food investigated, as well as the essential steps concerning the extraction and sample treatment before analysis.
Lingua originale | Inglese |
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Titolo della pubblicazione ospite | Handbook of Food Analysis Second Edition |
Sottotitolo della pubblicazione ospite | Physical Characterization and Nutrient Analysis |
Editore | CRC Press |
Pagine | 603-656 |
Numero di pagine | 54 |
Volume | 1 |
ISBN (elettronico) | 9781482276459 |
ISBN (stampa) | 9780824750367 |
Stato di pubblicazione | Pubblicato - 1 gen 2004 |