2, 4 D (HERBICIDE): 2, 4 D is extracted in methanol and detected with reversed phase HPLC with a binary mobile phase.

ACID INSOLUBLE ASH: Muffle Furnace

ADDED SUBSTANCE CALCULATION : Requires moisture, salt and protein determinations

ADDED WATER: Requires moisture and protein determinations

AFLATOXINS: Samples are prepared by mixing with a methanol/water extraction solution, blending and filtering. The extract is applied to a column containing monoclonal antibody specific for aflatoxins. Aflatoxins bind to the antibody on the column. The column is then washed and aflatoxins are eluted with methanol. Total aflatoxins are quantitated by a fluorometer.

ALKALINITY: Titration

ARSENIC: Inductively Coupled Plasma Emission

ASH: Muffle Furnace

BENZOIC SORBIC ACIDS: Benzoic and sorbic acids are separated on a C18 HPLC column and quantitated with an ultraviolet detector.

BRIX: Refractometer

CADMIUM: Inductively Coupled Plasma Emission

CAFFEINE: Caffeine is separated on a reverse phase HPLC column and detected and quantitated with an ultraviolet detector.

CALCIUM IN FOOD: Inductively Coupled Plasma Emission

CALORIES CALCULATION: Requires moisture, protein, fat and ash determinations

CALORIES FROM FAT: Requires fat determination

CAPTAN: Gas Chromatography

CARBAMATE PESTICIDES: N-Methyl carbamates are extracted from fruits and vegetables by blending with methanol and partitioning into methylene chloride. The extract is then dried down and redissolved in acidified water. The carbamates are detected by a gradient HPLC fluorescence method with post-column derivitization.

CARBAMATES PESTICIDES IN NONFATTY FOOD PRODUCTS: Gas Chromatography

CARBOHYDRATES CALCULATION: Requires moisture, protein, fat and ash determinations

CARBONATE: Distillation

CHLORAMPHENICOL: Chloramphenicol is extracted with ethyl acetate, evaporated to dryness, and reconstituted in a mixture of organic solvents and water. Detection is based on a competitive-type ELISA, with detection limits down to 3 ppb.

CHLORIDE: Titration

CHLORINATED PESTICIDE RESIDUES: Chlorinated hydrocarbon pesticides are extracted from various food matrices with various organic solvents. Extracts are concentrated, solvent-exchanged, cleaned up, then concentrated again for detection on a gas chromatograph with an electron capture detector.

CHOLESTEROL: Samples are saponified and the unsaponified fraction, containing cholesterol and other sterols, is extracted with hexane. The cholesterol content is determined quantitatively by gas chromatography with a flame ionization detector.

COLLAGEN: Precipitation

CONDUCTIVITY: Conductivity meter

COPPER: Inductively Coupled Plasma Emission

CRUDE FIBER: Muffle Furnace

CYANIDE: Spectrophotometer

DIQUAT: Gas Chromatography

DITHIOCARBAMATE FUNGICIDES: Dithiocarbamate residues are decomposed by refluxing with dilute acid. Dithiocarbamate concentration is calculated from evolved carbon disulfide detected colorimetrically.

EDTA: EDTA is isolated by extraction with water and the formation of a copper chelate. Reversed phase HPLC is used with an ultraviolet detector for quantitation.

EGG ALLERGEN: ELISA

ETHANOL: Gas Chromatography

ETHYLENE OXIDE: Ethylene oxide is distilled and converted to ethylene iodohydrin, which is determined by gas chromatography using electron capture detector.

FAT BY ACID HYDROLYSIS: Acid Hydrolysis/Mojonnier

FATTY ACID PROFILE – SATURATED: Fat is extracted with a mixture of methanol and chloroform. The fat is saponified, and the fatty acids are derivatized to the methyl ester form in the presence of boron trifluoride in methanol. The sample is refluxed and the fatty acids are extracted into hexane. The fatty acids are identified and quantitated by a gas chromatograph with a flame ionization detector.

FATTY ACID PROFILE – TRANS: Fat is extracted with a mixture of methanol and chloroform. The fat is saponified, and the fatty acids are derivatized to the methyl ester form in the presence of boron trifluoride in methanol. The sample is refluxed and the fatty acids are extracted into hexane. The fatty acids are identified and quantitated by a gas chromatograph with a flame ionization detector.

FD & C ARTIFICIAL COLORS (BLUE): HPLC

FD & C ARTIFICIAL COLORS (RED): HPLC

FD & C ARTIFICIAL COLORS (YELLOW): HPLC

FLUORIDE: Spectrophotometer

FORMALDEHYDE: Formaldehyde is extracted with acetonitrile and its concentration is determined with isocratic reverse phase HPLC with ultraviolet absorption detection.

FREE FATTY ACIDS: Oil or fat is reacted with alkaline ethanol and titrated to a neutral endpoint. The volume of sodium hydroxide used to neutralize the sample is indicative of the concentration of free fatty acids in the sample.

GLUTEN: ELISA

GLYPHOSATE: Glyphosate is extracted with acetonitrile and water and isolated and detected on an HPLC with an amine column.

HEAVY FILTH: Isolation: sieve, flotation, filtration, etc.

HEAVY METALS: Inductively Coupled Plasma Emission

HISTAMINE: ELISA or fluorometric

ICAP SCAN (FOODS): Inductively Coupled Plasma Emission

IODINE: Spectrophotometer

IRON: Inductively Coupled Plasma Emission

LEAD: Inductively Coupled Plasma Emission

LIGHT FILTH: Isolation: sieve, flotation, filtration, etc.

LOSS ON DRYING: Mechanical Convection Oven

MAGNESIUM: Inductively Coupled Plasma Emission

MANGANESE: Inductively Coupled Plasma Emission

MAXIMUM INTERNAL TEMPERATURE: Water Bath

MERCURY IN FOOD: Cold Vapor Atomic Absorption

METHYL MERCURY (FISH & SHELLFISH): Gas Chromatography

MILK ALLERGEN: ELISA

MOISTURE IN FOODS: Mechanical Convection or Vacuum Oven

MOISTURE/PROTEIN RATIO: Requires moisture and protein determinations

MOLYBDENUM: Inductively Coupled Plasma Emission

MONO- AND POLY-UNSATURATED FATTY ACIDS PROFILE: Fat is extracted with a mixture of methanol and chloroform. The fat is saponified, and the fatty acids are derivatized to the methyl ester form in the presence of boron trifluoride in methanol. The sample is refluxed and the fatty acids are extracted into hexane. The fatty acids are identified and quantitated by a gas chromatograph with a flame ionization detector.

NET WEIGHT – DRAINED: Analytical balance

NICKEL: Inductively Coupled Plasma Emission

NITRATE in water: Spectrophotometer

NITRATE, AS NANO3: Spectrophotometer

NITRITE: Spectrophotometer

NUTRITIONAL LABELING: ESHA Software

ORGANIC ACIDS: HPLC

ORGANOPHOPHORUS PESTICIDE RESIDUES: Organophosphate pesticides are extracted from various food matrices with various organic solvents. Extracts are concentrated, solvent-exchanged, cleaned up, then concentrated again for detection on a gas chromatograph with a pulsed flame photometric detector.

PAPAIN: Tyrosine is liberated from the specified casein substrate by proteolytic papain enzyme. The tyrosine is then analyzed by an ultraviolet spectrophotometer and correlated to the concentration of papain in the sample.

PARABENS: Methyl, ethyl, propyl, and butyl parabens can be separated and detected by extraction of sample in acetonitrile and quantitation using reverse phase HPLC with ultraviolet detection.

PATULIN: Patulin is extracted with ethyl acetate and cleaned up with sodium carbonate. Patulin is quantitatively determined by HPLC with ultraviolet detection.

PEANUT ALLERGEN: ELISA

PECTIN: Colorimetric

PERCENT BONE: Requires calcium determination

PERCENT SOLIDS: Drying Oven

PEROXIDE VALUE: Titration

PH: pH meter

PHOSPHATE: Requires phosphorus determination

PHOSPHORUS: Inductively Coupled Plasma Emission

POTASSIUM: Inductively Coupled Plasma Emission

PROPYLENE GLYCOL: Propylene glycol is extracted in water and detected by either HPLC with ultraviolet detection or GC with a flame ionization detector.

PROTEIN: Foss Kjeldahl Instrument

PROTEIN FAT FREE CALCULATION: Requires protein and fat determinations

PUNGENCY/SCOVILLE UNITS: The pungency of capsicums is determined by the Scoville heat test. Capsaicin content is determined from alcoholic extracts of samples run through an HPLC with a fluorescence detector.

RESIDUAL CHLORINE: Colorimetric

SALT: Titration

SCOTT RECOVERABLE OIL- CITRUS: Recoverable oil is codistilled with isopropanol, then determined by titration with standard potassium bromide-potassium bromate solution.

SODIUM: Inductively Coupled Plasma Emission

SODIUM BENZOATE: HPLC

SODIUM NITRITE: Spectrophotometer

SOLUBLE SOLIDS: Drying Ocen

SOXHLET FATS: Petroleum ether extraction

SOY ALLERGEN: ELISA

SOY PROTEIN CONCENTRATE: Centrifuge

SPECIFIC GRAVITY: Analytical balance

STARCH: Spectrophotometer

SUGAR ALCOHOLS: HPLC

SUGARS: Sugars are extracted with water and analyzed by HPLC with a refractive index detector. Individual sugars in the sugar screen (fructose, glucose, sucrose, maltose, and lactose) are quantitated based on response factors of known standards.

SULFATE: Spectrophotometer

TANNIN: Tannins are polyphenolic compounds found naturally in fruit and vegetable products. Total soluble tannins are measured spectrophotometrically based on the ability of the tannins to reduce Folin-Ciocalteu`s reagent in the presence of sodium carbonate.

TBZ IN JUICE: Thiabendazole is extracted with methanol and water and quantitated by reverse phase HPLC with fluorescence detection.

TETRACYCLINE AND RELATED ANTIBIOTICS: HPLC

THIOBARBITURIC ACID: Spectrophotometer

TITRATABLE ACIDITY: Titration

TOTAL DIETARY FIBER: Extraction, ashing and protein determination

TOTAL HARDNESS: Titration

TOTAL ORGANIC CARBON: Spectrophotometer

TURBIDITY (PWS026): Turbidimeter

VITAMIN A: Retinol and beta-carotene are extracted with organic solvents and quantitated independently by reversed phase high performance liquid chromatography with ultraviolet detection. These values are combined to provide the amount of Vitamin A Activity in a sample.

VITAMIN C: Total vitamin C is extracted from food with aqueous solvent and assayed as ascorbic acid by reversed phase high performance liquid chromatography with ultraviolet detection and an acidic mobile phase.

VITAMIN D: Vitamin D samples are saponified, extracted, and cleaned up. Vitamin D is quantitated using reverse phase HPLC with ultraviolet detection.

WATER ACTIVITY: Humidity Measurement

WATER PHASE SALT: Requires moisture and salt determinations

WEIGHT: Analytical balance

ZINC: Inductively Coupled Plasma Emission