Actively Controllable Solid-Phase Microextraction in a Hierarchically Organized Block Copolymer-Nanopore Electrode Array Sensor for Charge-Selective Detection of Bacterial Metabolites

2021 ◽  
Author(s):  
Jin Jia ◽  
Seung-Ryong Kwon ◽  
Seol Baek ◽  
Vignesh Sundaresan ◽  
Tianyuan Cao ◽  
...  
Keyword(s):  
Block Copolymer ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Electrode Array ◽  
Selective Detection ◽  
Bacterial Metabolites ◽  
Array Sensor ◽  
Nanopore Electrode

Cavitand-Based Solid-Phase Microextraction Coating for the Selective Detection of Nitroaromatic Explosives in Air and Soil

2014 ◽  
Vol 86 (21) ◽  
pp. 10646-10652 ◽  
Author(s):  
Federica Bianchi ◽  
Alessandro Bedini ◽  
Nicolò Riboni ◽  
Roberta Pinalli ◽  
Adolfo Gregori ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Selective Detection ◽  
Nitroaromatic Explosives

Selective detection of phospholipids in human blood plasma and single cells for cancer differentiation using dispersed solid-phase microextraction combined with extractive electrospray ionization mass spectrometry

The Analyst ◽  
2020 ◽  
Vol 145 (22) ◽  
pp. 7330-7339
Author(s):  
Hua Zhang ◽  
Haiyan Lu ◽  
Keke Huang ◽  
Jiajia Li ◽  
Feng Wei ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Human Blood ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Single Cells ◽  
Human Blood Plasma ◽  
Ionization Mass ◽  
Selective Detection ◽  
Selective Determination

Rapid and selective determination of phospholipids in microvolume biofluid samples for cancer differentiation was achieved by d-SPME–iEESI-MS.

scholarly journals Improvement of Robusta Coffee Aroma with L-leucine Powder

2022 ◽  
Author(s):  
Kwang-Geun LEE ◽  
Ara Jo ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Seungwoo Ha ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Selective Detection ◽  
Total Volatile ◽  
Robusta Coffee ◽  
Coffee Beans

Abstract L-leucine powder (LP) were added to improve the aroma of Robusta coffee beans. Treatment was a short soaking (M1) or spraying procedure (M2), then LP was added at varying levels up to 3% (w/w). All samples were roasted (240 °C/15 min) and extracted using an espresso machine. Volatile compounds were analysed by solid-phase microextraction−gas chromatography−mass selective detection. Thirty volatile compounds (6 pyrroles, 8 pyrazines, 3 phenols, 9 furans, 2 ketones, 2 aldehydes) were analysed. In 15 coffee samples, the levels of total volatile compounds (based on peak area ratios) ranged from 8.9 (M1-1) to 15.5 (non-treated Robusta: NTR). Robusta coffee has lower levels of bitter aroma compounds when pre-treated with LP. The sum of bitter volatiles (phenols, pyrroles, pyrazines) was lowest in M1-5 (3% LP), M2-1 (1% LP; both dried at 50 °C/15 min) and M2-7 (3% LP, dried at 70 °C/15 min) compared with NTR (p < 0.05).

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