Abstract
Sampling and sample preparation include the treatment of the theory, the methodology of sampling in all physical phases, and the theory of sample preparation for all major extraction techniques. The analytes in food sample are randomly distributed and variability. The analytical results depend on the type of sample and on the sample preparation techniques (handling, filtering of water, sieving of soils/sediments, drying, homogenizing). So, the highest-quality data are obtained as well as analytical techniques and methods offer excellent performance in achieving high sensitivity, selectivity, and identification capabilities for a wide range of contaminants.
Abbreviations
- AOAC:
-
Association of Official Analytical Chemistry
- ASE:
-
Accelerated solvent extraction
- FFF:
-
Field-flow fractionation
- GPC:
-
Gel permeation extraction
- IUPAC:
-
The International Union of Pure and Applied Chemistry
- LC-MS:
-
Liquid chromatography-mass spectrometry
- LLE:
-
Liquid–liquid extraction
- MAE:
-
Microwave-assisted extraction
- M-SPE:
-
Miniaturized SPE
- NMR:
-
Nuclear magnetic resonance
- PCBs:
-
Polychlorinated biphenyls
- PCDD/Fs:
-
Polychlorinated dibenzo-dioxins/furans
- SBSE:
-
Stir bar sorptive extraction
- SFE:
-
Supercritical fluid extraction
- SHE:
-
Static headspace extraction
- SM-SPE:
-
Semimicro SPE
- SPE:
-
Solid phase extraction
- SPLE:
-
Combined extraction and cleanup in selective pressurized liquid extraction
- SPME:
-
Solid phase microextraction
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Otles, S., Ozyurt, V.H. (2014). Sampling and Sample Preparation. In: Cheung, P. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_39-1
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DOI: https://doi.org/10.1007/978-3-642-41609-5_39-1
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