Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties

2016 ◽  
Vol 97 (3) ◽  
pp. 939-948 ◽  
Author(s):  
Giuseppe Vasile-Simone ◽  
Remedios Castro ◽  
Ramón Natera ◽  
Francesca Masino ◽  
Carmelo G Barroso ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Extraction Method ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction ◽  
Grape Varieties

Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices

2016 ◽  
Vol 39 (18) ◽  
pp. 3586-3593 ◽  
Author(s):  
Carla Herrera ◽  
Remedios Castro ◽  
Carmelo García‐Barroso ◽  
Enrique Durán‐Guerrero
Keyword(s):  
Volatile Compounds ◽  
Extraction Method ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction

scholarly journals Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 255 ◽  
Author(s):  
José E. Ruvalcaba ◽  
Enrique Durán-Guerrero ◽  
Carmelo G. Barroso ◽  
Remedios Castro
Keyword(s):  
Volatile Compounds ◽  
Extraction Method ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Similar Concentration ◽  
Analytical Comparison ◽  
Sorptive Extraction ◽  
Different Types ◽  
Recovery Study

A headspace sorptive extraction method coupled with gas chromatography–mass spectrometry (HSSE–GC–MS) was developed for the determination of 37 volatile compounds in beer. After optimization of the extraction conditions, the best conditions for the analysis were stirring at 1000 rpm for 180 min, using an 8-mL sample with 25% NaCl. The analytical method provided excellent linearity values (R2 > 0.99) for the calibration of all the compounds studied, with the detection and quantification limits obtained being low enough for the determination of the compounds in the beers studied. When studying the repeatability of the method, it proved to be quite accurate, since RSD% values lower than 20% were obtained for all the compounds. On the other hand, the recovery study was successfully concluded, resulting in acceptable values for most of the compounds (80–120%). The optimised method was successfully applied to real beer samples of different types (ale, lager, stout and wheat). Finally, an analytical comparison of the optimised HSSE method, with a previously developed and validated stir bar sorptive extraction (SBSE) method was performed, obtaining similar concentration values by both methods for most compounds.

Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines

2005 ◽  
Vol 1098 (1-2) ◽  
pp. 1-6 ◽  
Author(s):  
J. Marín ◽  
A. Zalacain ◽  
C. De Miguel ◽  
G.L. Alonso ◽  
M.R. Salinas
Keyword(s):  
Volatile Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction

Preparation, optimization and application of poly(ethylene glycol)methyl ether methacrylate/urethane methacrylate as a new polar phase for stir bar sorptive extraction

2014 ◽  
Vol 6 (19) ◽  
pp. 7722-7732 ◽  
Author(s):  
Simindokht Rostami ◽  
Zahra Talebpour ◽  
Hamid Yeganeh
Keyword(s):  
Ethylene Glycol ◽  
Water Sample ◽  
Extraction Method ◽  
Stir Bar Sorptive Extraction ◽  
Polar Phase ◽  
Poly Ethylene Glycol ◽  
Sorptive Extraction ◽  
Poly Ethylene ◽  
Glycol Methyl Ether

The aim of this paper is to discuss the determination of carbaryl in a water sample using a stir bar sorptive extraction method based on a new polar extraction phase coupled with HPLC-DAD.

Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars

2006 ◽  
Vol 1104 (1-2) ◽  
pp. 47-53 ◽  
Author(s):  
Enrique Durán Guerrero ◽  
Ramón Natera Marín ◽  
Remedios Castro Mejías ◽  
Carmelo García Barroso
Keyword(s):  
Volatile Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction
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