Chapter 1: Methodology and Proximate Analysis
1 Extraction of Organic Analytes
Opening Statement
Food Sample for Analysis
Analysis of Foods
Stages in Food Analysis
2 Sampling
Introduction
Standardisation and Validation of Methods
Remote Sampling
3 Preparation for Extraction (Resumé of Extraction Aids)
Introduction
Change of Volume
Change of pH
Change of Structure (Cell Disruption)
Change[...]
Chapter 1: Methodology and Proximate Analysis
1 Extraction of Organic Analytes
Opening Statement
Food Sample for Analysis
Analysis of Foods
Stages in Food Analysis
2 Sampling
Introduction
Standardisation and Validation of Methods
Remote Sampling
3 Preparation for Extraction (Resumé of Extraction Aids)
Introduction
Change of Volume
Change of pH
Change of Structure (Cell Disruption)
Change of State
Change of Chemical Composition
Flow Switching and Automation
4 General Approach to the Extraction of Analytes Phase Separation
Consider the Resolution of the Total Assay
Special Case of Labile Samples
Classification of Plant Crops for Extraction
Classification of Foods for Pesticide Analysis
5 Resumé of Extraction Methods
Introduction
Partition (Chapter 3)
Solvation (Chapter 4)
Distillation (Chapter 5)
Adsorption (Chapter 6)
Diffusion (Chapter 7)
6 Proximate Analysis of the Major Food Components
Introduction
Water Content - Direct Methods
Water Content - Indirect Methods
Total Solid
Total Lipid
Total Protein
Total Carbohydrate
Automation and Multicomponent Analysis
7 References
Chapter 2: Sample Preparation for Extraction
1 Introduction
2 Change of Volume
Dilution
Evaporation
Condensation
3 Change of pH
pH Measurement
4 Change of Structure
Ultrasound
Microwaves Divide into Parts
Lysis
Homogenise
5 Change of State
Vaporise (Volatilise)
Dissolve or Liquify
Slurry
Solidify
Precipitate
Coagulate
6 Change of Chemical Composition
React
Defat
Dehydrate or Lyophilise
Inactivate
Deproteinise
7 Automation and Miniaturisation
Flow Switching of Flowing Food Matrices
Automation of the GC Injection
Automation of Coupled Sample Preparation and Separation
"Extractionless Techniques"
u-TAS
8 References
Chapter 3: Partition
1 Introduction and Nomenclature
Partition Equilibrium
Partition-extraction of Food Samples
Solvent and Solid-Phase Extraction
2 Gas/Liquid Partition (GLP)
Introduction
Air/water Partition Constants (KA/W)
Water/air/water Partition in Microdiffusion
Extraction
3 Liquid/Liquid Partition (LLP)
Organic Solvent/water Partition Constant
Oil/water Partition Constants
4 Solid/Liquid Partition (SLP)
Introduction
Solid/liquid Partition Constants
5 Applications of Partition-Extraction
Liquid/liquid Partitioning of Liquid Foods
Solid/liquid and Liquid/liquid Partitioning of Liquid Foods
Multiple Liquid/liquid Partitioning of Liquid Foods
Liquid/liquid Partitioning of Liquid and Solid Foods
Liquid/liquid Partitioning of Solid Food Samples
Liquid/solid/liquid Partitioning of Solid Foods
Sodium Sulphate Drying in Liquid/liquid
Partitioning
6 References
Chapter 4: Solvation
1 Introduction
Solvent Extraction
Matrix Solid phase Dispersion
Subcritical Fluid Extraction
Supercritical Fluid Extraction
2 Solvent Extraction
Liquid/liquid Extraction
Solid/liquid Extraction
Multiple Liquid/liquid Extractions
Countercurrent Distribution
3 Matrix Solid-phase Dispersion
Introduction
Development
Applications
MSPD in Combination with Other Extraction
Methods
4 Sub-critical Fluid Extractions
Pressurised Liquid Extraction (PLE)
Subcritical Water Extraction (SWE)
MSPD Cleanup for Combined SWE and SPME
Pressurised Hot-water Extraction
Comparison of PLE and SWE with the Soxhlet
Method
5 Supercritical Fluid Extraction
Developments
Applications
Supercritical Fluid Extraction Method Compared to Others
Supercritical Fluid Chromatography
6 References
Chapter 5: Distillation
1 Introduction
Vapour Pressure of Binary Solutions and Raoult's Law
Vapour-liquid Equilibria of Fatty Systems
Vapour Pressures and GC Retention Data
Cooking, Distillation and Recovery of Volatiles
Reflux Mode Distillation
Fractional Reflux/Retort Distillation
Retort Mode Distillation
Distillation Processes
2 Steam Distillation
Introduction
Essential Oils
Taints and Off-flavours
Volatiles - Flavour and Aroma Compounds
Fumigants
Sulphites
Miscellaneous
Combination of Steam Distillation and SPME
Comparison of Steam Distillation to Solvent
Extraction
3 Organic Solvent Distillation-Extraction
Introduction
Continuous Extraction
Intermittent (Soxhlet) Extraction
Dean and Stark Extractor
Mineral Oil Distillation
4 Simultaneous Steam Distillation-Extraction Introduction
Likens and Nickerson SDE Method
Vacuum Carbon Dioxide Distillation
5 Sweep Co-distillation
Introduction
Development
Applications
6 References
Chapter 6: Adsorption
1 Introduction and History
Food Colours
Food Flavours
Restricted Access Media
Cyclodextrin Extractions
Sol-gel Technology
Popularity Surveys of Adsorption Methods
2 Solid-phase Extraction
Introduction
Cartridge and Adsorbents
Adsorption processes
Applications
Developments
3 Solid-phase Microextraction (SPME)
Introduction
Practical Aspects
Background Literature Review
Theoretical Aspects
Development
Applications for GC and GC-MS Analysis
Gas/liquid Partition Constants from SPME-GC-MS Data
Measurement of Oil/water Partition Constants
Partition Constants Correlated with Kovats' Index
Case Study 1. Selective Extraction
Case Study 2. Isothiocyanate and Nitrile
Extraction Methods
Comparison of SPME with Other Extraction Methods
Recent Progress in SPME Technology
Thin Film Microextraction
Multiple SPME
4 High Concentration Capacity Extractions
Stir-bar Sorptive Extraction
Solid-Phase Dynamic Extraction
5 References
Chapter 7: Diffusion
1 Introduction
Migration (Diffusion/Equilibrium) of Volatiles Use of Membranes in Food Technology
Transport Theory
Analytical Extractions using Membranes
Membranes as Couplers for Preparation and Separation Stages
2 Microporous Membrane Liquid-Liquid Extraction
Application of Membrane-based Solvent Extraction in the Food Industry
3 Membrane-assisted Solvent Extraction
Introduction
For Triazines
Application to PCBs in Wine and Apple Juice
4 Sorbent Impregnated Membranes
5 Supported Liquid Membrane Extraction (SLME)
Planar Supported Liquid Membrane
Hollow Fibre Supported Liquid Membrane
SLME and Enzyme-catalysed Reactions
Immuno-SLME
Applications
6 Pervaporation
Principles
Development
Applications
7 Dialysis
Introduction
Development
Applications
Electrodialysis
Microdialysis
8 Filtration
Increasing the Area of Filtration
Decreasing the Concentration Polarisation Layer
9 References
Chapter 8: Conclusion
1 Introduction
2 Recent Reviews
Introduction
Preparation Techniques
Extraction Techniques
Combining Extraction and Preparation
Techniques with Capillary Electrophoresis
The Extraction of Chemical and Generic Classes of Compounds
Automated Preparation and Extraction Methods
Automated Preparation, Extraction and Separation Methods
3 Recent Developments
Acrylamide Analysis
Extracting Syringe Method
Automation
Field Flow Fractionation
Molecularly-imprinted Polymers
MSPD for PCBs in Fat
Pittsburgh Conference 2003
Scavenger Extractors
Food Sensor Network
Sulphite Measurement
Report on HTC-8
Training for Collaborative Studies
Application of SDME
4 Concluding Statement
5 Further Reading
6 References
Appendices
1 Comparisons of Extraction Methods
2 Combinations of Preparation/Extraction Methods
3 Interlaboratory Collaborative Trials
4 Examples of Preparation and Extraction Schemes
5 Literature Examples of Soxhlet Extractions
Subject Indices
1 General Index
2 Commodity/Extraction Method/Analyte
3 Extraction Method/Analyte/Commodity
4 Analyte/Extraction Method/Commodity
5 Chemical Class/Extraction Method/Commodity
6 Utility/Extraction Method/Commodity
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