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|Title: ||Sample preparation techniques for the determination of trace residues and contaminants in foods|
|Authors: ||Ridgway, Kathy|
Lalljie, Sam P.D.
Smith, Roger M.
|Keywords: ||Food analysis|
Solid phase extraction
|Issue Date: ||2007|
|Publisher: ||© Elsevier|
|Citation: ||RIDGWAY, K., LALLJIE, S.P.D. and SMITH, R.M., 2007. Sample preparation techniques for the determination of trace residues and contaminants in foods. Journal of Chromatography A, 1153, pp. 36-53.|
|Abstract: ||The determination of trace residues and contaminants in complex matrices, such as food, often requires extensive sample extraction and
preparation prior to instrumental analysis. Sample preparation is often the bottleneck in analysis and there is a need to minimise the number of steps
to reduce both time and sources of error. There is also amove towards more environmentally friendly techniques, which use less solvent and smaller
sample sizes. Smaller sample size becomes important when dealing with real life problems, such as consumer complaints and alleged chemical
contamination. Optimal sample preparation can reduce analysis time, sources of error, enhance sensitivity and enable unequivocal identification,
confirmation and quantification. This review considers all aspects of sample preparation, covering general extraction techniques, such as Soxhlet
and pressurised liquid extraction, microextraction techniques such as liquid phase microextraction (LPME) and more selective techniques, such as
solid phase extraction (SPE), solid phase microextraction (SPME) and stir bar sorptive extraction (SBSE). The applicability of each technique in
food analysis, particularly for the determination of trace organic contaminants in foods is discussed.|
|Description: ||This article is Closed Access. It was published in the journal, Journal of Chromatography A [© Elsevier]. The definitive version is available at: http://www.sciencedirect.com/science/journal/00219673.|
|Appears in Collections:||Closed Access (Chemistry)|
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