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METAL AND ELEMENT ANALYSES
Food is characterised by the dry substance mainly consisting of compounds that are dominated by carbon, hydrogen and oxygen. Prior to determination of e.g. metals, this main component is usually eliminated by oxidation to carbon dioxide and water. In the analytical packages M-3 and M-4, the oxidation is carried out using nitric acid and hydrogen peroxide in sealed teflon containers in a microwave system. This technique prevents losses of volatile elements. The sample is centrifuged before analysis.
REPORTING OF CONTENTS
Food often consists mainly of water. Variations in water content cause variations in element concentrations. These are eliminated if concentrations are expressed as dry sample content, e.g. mg/kg dry weight. For foodstuffs it is nevertheless usual to express the contents in non-dried material (wet weight).
Samples intended for determination of mercury are dried at 50°C before analysis, or analysed without prior drying, due to the volatility of mercury. If contents are to be expressed in dry weight, the dry matter content is determined separately (at 105°C) and the concentrations recalculated to dry weight.
ALCOHOLIC BEVERAGES
ALS Scandinavia has developed a method for the determination of approximately 50 elements in alcoholiv beverages. The composition of the sample is a crucial factor for the possibilities to analyze a sample, and ethanol is known for causing interferences. Using high resolution ICP-MS, with a better spectral resolution, the sample can be diluted prior to analysis. As a result of the sensitivity of this method, very low concentrations can be measured, including natural concentrations of, e.g., the rare earth elements.
The relative distribution of the rare earth elements in wine reflects the soil in which the grapes have grown. The analytical result can thus be used as a fingerprint, showing the origin of the wine.
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VITAMINS
It is important that foodstuffs contain the right types of vitamins in appropriate concentrations. Vitamins are vital to our metabolism, but are also important for the functions of the skeleton, skin and mucous membranes. Some vitamins affect the healing of wounds and the coagulation of the blood. ALS Scandinavia offers a complete range of vitamin analyses.
PESTICIDES
Traces of pesticides can be found in, e.g., cereals, fruit and vegetables and vegetable oils. Specific limit values regulates the concentrations of pesticides accepted in various animal and vegetable foodstuffs. ALS Scandinavia offers multimethods, adapted to different types of foodstuff and feed, where up to 300 pesticides are analyzed.
DIOXINS
Dioxins include some of the most toxic compounds known. They have not been manufactured purposely, but are produced as pollutants in combustion processes and in processes where chlorine is present. Dioxins are found in fish, meat, dairy products, eggs and feed, etc.
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