Possibilities of Utilization of Modern Sample Preparation Methods for Gas Chromatographic Analysis of Beverages and especially Beer. Part II. - Stir Bar Sorptive Extraction

被引：1

作者：

Horak, Tomas ^{[1
]}

Culik, Jiri ^{[1
]}

Jurkova, Marie ^{[1
]}

Cejka, Pavel ^{[1
]}

Kellner, Vladimir ^{[1
]}

Dvorak, Josef ^{[1
]}

Haskova, Danusa ^{[1
]}

机构：

[1] Res Inst Brewing & Malting PLC, Brewing Inst Prague, Lipova 15, CZ-12044 Prague 2, Czech Republic

来源：

KVASNY PRUMYSL | 2010年 / 56卷 / 10期

关键词：

gas chromatography; sample preparation; stir bar sorptive extraction (SBSE); beer; brewing analytics;

D O I：

10.18832/kp2010040

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Stir bar sorptive extraction takes an important role in modern sample preparation procedures. This method is used mainly for the extraction of volatile and semi-volatile organic compounds from aqueous samples. This review is focused on overview of the important parameters to be evaluated in the optimization of SBSE extraction (extraction time, sample pH, ionic strength, effect of organic agents, temperature, agitation, derivatization, desorption conditions). Attention is also alerted to developments of new phases which are necessary for another expansion of SBSE technique. This work also reports a number of SBSE applications in beverage analysis especially in brewing analysis.

引用

页码：390 / 395

页数：6

共 59 条

[1] Characterization of the aroma profile of Madeira wine by sorptive extraction techniques [J].