Combination of Accelerated Solvent Extraction and Micro-Solid-Phase Extraction for Determination of Trace Antibiotics in Food Samples

2015 ◽  
Vol 8 (9) ◽  
pp. 2163-2168 ◽  
Author(s):  
Zhe Jiao ◽  
Dan Zhu ◽  
Weixuan Yao
Keyword(s):  
Solvent Extraction ◽  
Solid Phase Extraction ◽  
Solid Phase ◽  
Food Samples ◽  
Accelerated Solvent Extraction ◽  
Phase Extraction

scholarly journals Determination of Capsaicin and Dihydrocapsaicin in Some Chilli Varieties using Accelerated Solvent Extraction Associated with Solid-Phase Extraction Methods and RP-HPLC-Fluorescence

2012 ◽  
Vol 9 (3) ◽  
pp. 1550-1561 ◽  
Author(s):  
Saksit Chanthai ◽  
Jureerat Juangsamoot ◽  
Chalerm Ruangviriyachai ◽  
Suchila Techawongstien
Keyword(s):  
Solvent Extraction ◽  
Solid Phase Extraction ◽  
Limit Of Detection ◽  
Solid Phase ◽  
Accelerated Solvent Extraction ◽  
Phase Extraction ◽  
Good Precision ◽  
Real Samples ◽  
Relative Standard

Reversed phase-HPLC with fluorescence detection of two major capsaicinoids was described. Isocratic elution using a ratio of methanol and deionized water (66:34, v/v) as mobile phase was used at a flow rate of 0.9 mL/min with well achieved separation within 6 min. Under optimum conditions, their analytical figures of merit for the HPLC method were validated. The linearity was in the range of 1.0-25.0 μg/mL with multiple determination coefficients of higher than 0.995. The limit of detection was ranged of 0.008-0.01 μg/mL. The repeatability and reproducibility of the retention time and peak area for these compounds were in good precision with their relative standard deviations (RSDs) lower than 1% and 5%, respectively. Both capsaicin and dihydrocapsaicin were extracted using an accelerated solvent extraction (ASE) of methanol as an extraction solvent for 5 min static time with 3 cycles. The methanolic extracts were subjected to clean up with C18solid-phase extraction (SPE) with its recoveries ranking of 90.2-98.0%. The method recoveries of real samples were found to be 60.7-98.6%. The optimized extraction method were applied for the determination of the two capsaicinoids in ten vareities of hot chilli pepper samples. Total contents of capsaicinoids were found in the range of 2,307.0-9047.3 μg/g DW with their corresponding Scoville heat unit (SHU) of 34,600-135,700. Additionally, the contents of capsaicinoids using external calibration method comparing with those of standard addition were not significantly different, indicating accuracy of the method. Mostly, the contents of capsaicin found in these real samples were rather higher than those of dihydrocapsaicin.

Metal–organic framework based micro solid phase extraction coupled with supramolecular solvent microextraction to determine copper in water and food samples

2018 ◽  
Vol 42 (8) ◽  
pp. 5806-5813 ◽  
Author(s):  
Rohullah Kashanaki ◽  
Homeira Ebrahimzadeh ◽  
Morteza Moradi
Keyword(s):  
Solid Phase Extraction ◽  
Solid Phase ◽  
Metal Organic Framework ◽  
Food Samples ◽  
Phase Extraction ◽  
Real Samples ◽  
Supramolecular Solvent ◽  
Metal Organic ◽  
Determination Of Copper

D-μ-SPE-SUPRAS-ME followed by GFAAS was successfully used for preconcentration and determination of copper in real samples.

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