An overview of solid‐phase extraction of food flavor compounds and chemical residues
作者:
Kelegoun Coulibaly,
IkeJ. Jeon,
期刊:
Food Reviews International
(Taylor Available online 1996)
卷期:
Volume 12,
issue 1
页码: 131-151
ISSN:8755-9129
年代: 1996
DOI:10.1080/87559129609541070
出版商: Taylor & Francis Group
关键词: Chemical residues;Flavor compounds;Foods;Pesticides;Solid‐phase extraction
数据来源: Taylor
摘要:
Solid‐phase extraction (SPE) is a rapid and sensitive sample preparation technique whose use has increased considerably within the last decade. This emerging technology has successfully replaced many tedious conventional methods of isolation and extraction of various chemicals in food, environmental, pharmaceutical, and biological samples. Sample preparation and concentration via SPE can be achieved in a one‐step extraction, and the methodology is appropriate for isolating trace amounts of chemical compounds from complex matrices. This paper gives an overview on the use of SPE as a sample preparation tool for the isolation of flavor compounds and chemical residues in food. Applying SPE in the areas of food science and agriculture will be valuable in assuring the safety and quality of our food products.
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