Official Methods of Analysis, 18th Ed. Revision 1, 2006

Print Version: 18th Edition
ISBN: 0-935584-75-7

$700.00

The most comprehensive and reliable collection of chemical and microbiological methods available. For 122 years, AOAC has been meeting the need of analytical scientists for confidence in analytical results through the development and validation of AOAC® Official MethodsSM.

New Material

Reflecting AOAC's work with the various analytical communities, the 18th edition features significant new and reivsed material since the last major printing in 2000. Numerous references and suppliers have been updated throughout, providing access to more current information. Other new material includes:

* A new chapter (Chapter 51) dedicated to dietary supplements that for now contains ephedrine methods;
* A new subchapter on Bacillus anthracis (Chapter 17, subchapter 14) that includes AOAC's efforts with the U.S. Department of Homeland Security;
* Removal of the "Surplus" designation (methods previously designated as Surplus are included in their entirety);
* Updated information of many program components of the Official MethodsSM validation process; and,
* Editorial revisions throughout.

Enhance the Quality of Your Laboratory Operations with the
Official Methods of Analysis of AOAC INTERNATIONAL (OMA)

Sixty-eight new methods have been added to this edition, predominantly microbiological or chromatographic in nature, all of them subjected to the rigors of an interlaboratory study. Many of these methods incorporate internal controls to ensure that the reactions are proceeding as intended. Most appealing is the introduction of system suitability specifications into chromatographic systems that permit flexibility without sacrificing reliability. For over a century, the guiding principle in the application of standard methods has been to follow instructions to the letter to obtain results equivalent to those originally obtained. But the competition for improvements in systems advanced the science of separation and detection so rapidly that suitability specifications for introducing flexibility without sacrificing performance had to be invented.

Internal controls require that the methods meet repeatability performance specifications. An appreciable fraction of the new microbiological methods are screening tests involving preassembled immunoassays kits. Relatively quickly, these kits separate laboratory samples that can be discarded as negative from those that presumably contain pathogenic organisms, requiring the application of confirmatory tests. These kits also invariably contain the requirement for accompanying positive and negative controls that provide concurrent assurance of proper performance.

This edition joins the universal movement toward the use of the international system (SI) of units, many of which are unfamiliar to U.S. scientists. During a transition period, both the common system as well as the SI system will be given. Note that the term “normality” is being replaced by “moles per liter.” Another editorial change being introduced is to move away from the tendency to designate anything being worked on as the “sample.” Instead, the sequence of “laboratory sample” ® “test sample” ® “test portion” is being introduced. This vocabulary is being used by the International Union Of Pure and Applied Chemistry (IUPAC) and the International Organization for Standardization (ISO), which does not permit the unmodified term “sample” to be used in conjunction with subsequent chemical operations.

An important feature of the 18th Edition is the international source of many of the methods, with many countries and international organizations contributing their expertise to method standardization. It is also gratifying to see the introduction of quality control features into the methods, which provide the analyst with guides to proper performance. On the other hand, the ease with which results are obtained from computers also permits the introduction of unanticipated errors, detected only by the unreasonableness of the results. In the absence of a blueprint of what is to be expected, gross errors may be made. The introduction of quality assurance principles into the laboratory may assist in minimizing such occurrences.

Numerous individuals, volunteer scientists, and professional staff have contributed enthusiastically to this century-old program of method validation. The analytical community is grateful for their continued valuable efforts.
ISBN 0-935584-75-7.

Contents

Important Notices
Preface
About the Association
Guide to Method Format
Definition of Terms and Explanatory Notes
AOAC® Official MethodsSM Validation Program

1. Agricultural Liming Materials
1.1 Liming Materials—General
1.2 Calcium Silicate Slags
1.3 Gravimetric Elemental Analyses
1.4 Chelometric Elemental Analyses
1.5 Colorimetric Elemental Analyses

2. Fertilizers
2.1 Fertilizers—General
2.2 Water
2.3 Phosphorus
2.4 Nitrogen
2.5 Potassium
2.6 Other Elements
2.7 Peat
2.8 Soils

3. Plants
3.1 General Methods
3.2 Metals
3.3 Individual Metals
3.4 Nonmetals
3.5 Other Constituents
3.6 Pigments
3.7 Tobacco

4. Animal Feed
4.1 Animal Feed—General
4.2 Protein
4.3 Urea
4.4 Nitrogen
4.5 Fat
4.6 Fiber
4.7 Sugars
4.8 Minerals
4.9 Microscopy
4.10 Additives

5. Drugs in Feeds
5.1 Feeds—General Methods
5.2 Chemical Methods for Antibiotics
5.3 Microbiological Methods for Antibiotics
Common and Chemical Names of Drugs

6. Disinfectants
6.1 Phenol Coefficient Methods
6.2 Hard Surface Carrier Test Methods
6.3 Other Tests

7. Pesticide Formulations
7.1 General Methods
7.2 Inorganic and Organometallic Pesticides and Adjuvants
7.3 Fungicides
7.4 Herbicides
7.5 Pesticides Related to Natural Products and Their Synergists
7.6 Organohalogen Pesticides
7.7 Thiophosphorus and Other Organophosphorus Pesticides
7.8 Miscellaneous Pesticides
Common and Chemical Names of Pesticides

8. Hazardous Substances

9. Metals and Other Elements at Trace Levels in Foods
9.1 Multielement Methods
9.2 Single Element Methods

10. Pesticide and Industrial Chemical Residues
10.1 General Multiresidue Methods
10.2 Organochlorine Residues
10.3 Organophosphorus Residues
10.4 Fumigant Residues
10.5 Carbamate Residues
10.6 Individual Residues
10.7 Pesticides in Water
Common and Chemical Names of Pesticides

11. Waters; and Salt
11.1 Water
11.2 Salt

12. Microchemical Methods

13. Radioactivity

14. Veterinary Analytical Toxicology

15. Cosmetics
15.1 General Methods
15.2 Deodorants and Antiperspirants
15.3 Depilatories
15.4 Face Powder
15.5 Hair Preparations
15.6 Suntan Preparations

16. Extraneous Materials: Isolation
16.1 General
16.2 Beverages and Beverage Materials
16.3 Dairy Products
16.4 Nuts and Nut Products
16.5 Grains and Their Products
16.6 Baked Goods
16.7 Breakfast Cereals
16.8 Eggs and Egg Products
16.9 Poultry, Meat, and Fish and Other Marine Products
16.10 Fruits and Fruit Products
16.11 Snack Food Products
16.12 Sugars and Sugar Products
16.13 Vegetables and Vegetable Products
16.14 Spices and Other Condiments
16.15 Miscellaneous
16.16 Animal Excretions
16.17 Mold
16.18 Fruits and Fruit Products
16.19 Vegetables and Vegetable Products

17. Microbiological Methods
17.1 Eggs and Egg Products
17.2 Chilled, Frozen, Precooked, or Prepared Foods, and Nutmeats
17.3 Coliforms
17.4 Escherichia coli
17.5 Staphylococcus
17.6 Sterility (Commercial) of Foods (Canned, Low Acid)
17.7 Clostridium
17.8 Bacillus
17.9 Salmonella
17.10 Listeria
17.11 Vibrio
17.12 Viruses
17.13 Somatic Cells
17.14 Bacillus anthracis

18. Drugs: Part I
18.1 General Methods
18.2 Solvents
18.3 Halogenated Drugs
18.4 Inorganic Drugs
18.5 Antihistamines
18.6 Alkanolamines
18.7 Phenethylamines
18.8 Aminobenzoates
18.9 Synthetics
18.10 Microchemical Tests
18.11 Microscopy
18.12 Miscellaneous
18.13 Antifungal
18.14 Antiparkinsonian
18.15 Antihypertensive
Common and Chemical Names of Drugs

19. Drugs: Part II
19.1 Acids
19.2 Phenolic Drugs
19.3 Analgesics and Antipyretics
19.4 Hypnotics and Sedatives
19.5 Anticoagulants
19.6 Sulfonamides
19.7 Thiazides
19.8 Other Sulfur-Containing Drugs
Common and Chemical Names of Drugs

20. Drugs: Part III
20.1 Opium Alkaloids
20.2 Tropane Alkaloids
20.3 Xanthine Alkaloids
20.4 Ipecac Alkaloids
20.5 Ephedra Alkaloids
20.6 Ergot Alkaloids
20.7 Physostigmine Alkaloids
20.8 Chinchona Alkaloids
20.9 Rauwolfia Alkaloids
20.10 Other Alkaloids
20.11 Digitalis
20.12 Other Natural Products
Common and Chemical Names of Drugs

21. Drugs: Part IV
21.1 Natural Estrogens
21.2 Synthetic Estrogens
21.3 Progestational Steroids
21.4 Adrenocortico Steroids
21.5 Thyroid
Common and Chemical Names of Drugs

22. Drugs: Part V
Common and Chemical Names of Drugs

23. Drugs and Feed Additives in Animal Tissues
Common and Chemical Names of Drugs

25. Baking Powders and Baking Chemicals

26. Distilled Liquors
26.1 Spirits
26.2 Cordials and Liqueurs

27. Malt Beverages and Brewing Materials
27.1 Beer
27.2 Barley
27.3 Malt
27.4 Cereal Adjuncts
27.5 Hops
27.6 Brewing Sugars and Syrups
27.7 Wort
27.8 Yeast
27.9 Brewers’ Grains

28. Wines
28.1 General
28.2 Preservatives
28.3 Flavors

29. Nonalcoholic Beverages and Concentrates

30. Coffee and Tea

31. Cacao Bean and Its Products
31.1 General
31.2 Shell
31.3 Chocolate Liquor
31.4 Fat
31.5 Other Constituents

32. Cereal Foods
32.1 Wheat Flour
32.2 Wheat, Rye, Oats, Corn, Buckwheat, Rice, Barley, and Soybeans and Their Products Except Cereal Adjuncts
32.3 Bread
32.4 Baked Products
32.5 Macaroni, Egg Noodles, and Similar Products

33. Dairy Products
33.1 Sampling
33.2 Milk
33.3 Cream
33.4 Evaporated and Condensed Milk
33.5 Dried Milk, Nonfat Dry Milk, and Malted Milk
33.6 Butter
33.7 Cheese
33.8 Ice Cream and Frozen Desserts

34. Eggs and Egg Products

35. Fish and Other Marine Products

36. Flavors
36.1 General Methods
36.2 Vanilla Extract and Its Substitutes
36.3 Lemon, Orange, and Lime Extracts, Flavors, and Oils
36.4 Almond Extract
36.5 Cassia, Cinnamon, and Clove Extracts
36.6 Flavor Extracts and Toilet Preparations

37. Fruits and Fruit Products

38. Gelatin, Dessert Preparations, and Mixes

39. Meat and Meat Products

40. Nuts and Nut Products

41. Oils and Fats

42. Vegetable Products, Processed
42.1 Canned Vegetables
42.2 Dried Vegetables
42.3 Frozen Vegetables

43. Spices and Other Condiments

44. Sugars and Sugar Products
44.1 Sugars and Syrups
44.2 Molasses and Molasses Products
44.3 Confectionary
44.4 Honey
44.5 Maple, Sap, Maple Syrup, Maple Syrup Products
44.6 Sugar Beets
44.7 Corn Syrups and Other Starch Derived Sweeteners

45. Vitamins and Other Nutrients
45.1 Chemical Methods
45.2 Microbiological Methods
45.3 Bioassay Methods
45.4 Nutritionally Related Components

46. Color Additives
46.1 Separation and Identification of Color Additives in Foods, Drugs, and Cosmetics
46.2 Intermediates
46.3 Subsidiary and Lower Sulfonated Dyes
46.4 Metals and Other Elements
46.5 Halogens
46.6 Miscellaneous

47. Food Additives: Direct
47.1 General Methods
47.2 Antioxidants
47.3 Chemical Preservatives
47.4 Emulsifying Agents
47.5 Enzymes
47.6 Miscellaneous

48. Food Additives: Indirect

49. Natural Toxins
49.1 Mycotoxins
49.2 Aflatoxins
49.3 flatoxin M1
49.4 Deoxynivalenol
49.5 Fumonisins
49.6 Ochratoxins
49.7 Patulin
49.8 Sterigmatocystin
49.9 Zearalenone
49.10 Seafood Toxins
49.11 Plant Toxins

50. Infant Formulas, Baby Foods, and Enteral Products

51. Dietary Suplements
50.1 Ephedra Alkaloids
Appendix A
Standard Solutions and Reference Materials

Appendix B
Laboratory Safety

Appendix C
Reference Tables

Appendix D
Guidelines for Collaborative Study Procedures to Validate Characteristics of a Method of Analysis

Appendix E
Laboratory Quality Assurance

Subject Index

Index of Method Numbers