Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis
نویسندگان
چکیده
منابع مشابه
Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine.
Headspace solid-phase microextraction has been applied to the analysis of volatile phenols in wine. Silica fibre coated with Carbowax-divinylbenzene was found to be more efficient at extracting these compounds than other fibres such as those coated with polydimethylsiloxane, polyacrylate, carboxen-polydimethylsiloxane, and polydimethylsiloxane-divinylbenzene. Different parameters such as extrac...
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A green, environmental friendly and sensitive method for determination of volatile organohalogen compounds was described in this paper. The method is based on a homemade sol-gel single-walled carbon nanotube/silica composite coated solid-phase microextraction to develop for sampling and analysis of Carbon tetrachloride, Benzotrichloride, Chloromethyl methyl ether and Trichloroethylene in air. A...
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In this paper, the possibility of using a new ordered nanoporous carbon as a new fiber in headspace solid phase microextraction (HS-SPME) to determine of mononitrotoluenes (MNTs) in waste water is demonstrated. The structural order and textural properties of the ordered nanoporous carbon were studied by X Ray Diffraction (XRD), Scanning Electron Microscopy (SEM) images and nitrogen adsorpti...
متن کاملSolid phase microextraction.
Solid Phase Microextraction (SPME) uses a small volume of sorbent dispersed typically on the surface of small fibres, to isolate and concentrate analytes from sample matrix. After contact with sample, analytes are absorbed or adsorbed by the fibre phase (depending on the nature of the coating) until an equilibrium is reached in the system. The amount of an analyte extracted by the coating at eq...
متن کاملAnalysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Generally the main component of fishy flavor is considered to be trimethylamine. On the other hand, carbonyl compounds, produced from oxidation of polyunsaturated fatty acid by lipoxygenase or by autoxidation, might have some contribution to the fishy flavor. Since sardine skin contains high levels of polyunsaturated fatty acids and lipoxygenase, carbonyl compounds may be generated more easily ...
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ژورنال
عنوان ژورنال: Sample Preparation
سال: 2015
ISSN: 2299-677X
DOI: 10.1515/sampre-2015-0002