Abstract
Analysis of foods is exceptionally challenging because of the complexity of the matrices, and the need to determine residues and contaminants at very low levels. Trace analysis for organic analytes comprises (1) representative sampling; (2) sample preparation and homogenization; (3) sample cleanup; (4) chromatography; and (5) identification and quantification. Various mass spectrometric detection systems now offer high sensitivity and specificity for trace organic analysis. For inorganic analytes (metals), the process involves destruction of organic matter (digestion or ashing) followed by spectrometric determination in the gas phase. In all types of analysis quality assurance is essential, involving method validation coupled with measures to demonstrate the accuracy of results.
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