New trends in sample preparation techniques for food analysis

✍ Scribed by Lucci, Paolo; Núñez Burcio, Oscar

• Publisher: Nova Science Publishers
• Year: 2016
• Tongue: English
• Leaves: 266
• Series: Analytical chemistry and microchemistry
• Category: Library

✦ Table of Contents

Content: NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS
NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS
CONTENTS
PREFACE
Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS
ABSTRACT
1. INTRODUCTION
2. OFF-LINE AND ON-LINE SPE APPROACHES
3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS
3.1. Molecular Recognition Sorbents
3.1.1. Immunosorbents
3.1.2. Aptamers
3.2. Graphene
3.3. Nanostructured Materials
3.3.1. Electrospun Polymer Nanofibers
3.3.2. Carbon Nanotubes 3.4. Mixed Mode Polymeric Sorbents CONCLUSION
REFERENCES
Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS
ABSTRACT
1. INTRODUCTION
2. MOLECULAR IMPRINTING APPROACHES
3. POLYMERIZATION TECHNIQUES
4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS
CONCLUSION
ACKNOWLEDGMENTS
REFERENCES
Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS
ABSTRACT
1. INTRODUCTION
2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY
3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD 3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments
4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS
4.1. Food Adulterants
4.2. Mycotoxins in Food
4.3. Nutraceuticals
4.4. Perfluoroalkyl Substances
4.5. Pesticides
4.6. Pharmaceutical Residues
CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION
ABSTRACT
1. INTRODUCTION
2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE
3. IMPROVEMENTS ON THE QUECHERS PROCEDURE
(i) Extraction/Partitioning Step (Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES
5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS
6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS
7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS
8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS
CONCLUSION
ACKNOWLEDGMENTS
REFERENCES
Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION
ABSTRACT
1. INTRODUCTION
2. SOLID-PHASE MICROEXTRACTION (SPME)
2.1. SPME Process
Fiber Solid-Phase Microextraction
In-Tube Solid-Phase Microextraction 2.3. SPME Optimization Selection of Extraction Mode
Optimization of Extraction Conditions
Optimization of Desorption Conditions
Derivatization
2.4. Theoretical Aspects of SPME
Equilibrium Batch Extraction Mode
Non-Equilibrium Batch Extraction Mode
2.5. SPME Applications
3. STIR BAR SORPTIVE EXTRACTION (SBSE)
3.1. SBSE Process
3.2. SBSE Optimization
Optimization of Extraction
Optimization of Desorption
Derivatization
3.3. Theoretical Aspects of SBSE
3.4. SBSE Applications
4. SINGLE-DROP MICROEXTRACTION (SDME)
4.1. SDME Process
Direct Immersion SDME

✦ Subjects

Food;Analysis.;Sample preparation (Chemistry);TECHNOLOGY & ENGINEERING / Food Science