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Sampling and Sample Preparation

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Handbook of Food Chemistry

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Abstract

Sampling and sample preparation include the treatment of the theory, the methodology of sampling in all physical phases, and the theory of sample preparation for all major extraction techniques. The analytes in food sample are randomly distributed and variability. The analytical results depend on the type of sample and on the sample preparation techniques (handling, filtering of water, sieving of soils/sediments, drying, homogenizing). So, the highest-quality data are obtained as well as analytical techniques and methods offer excellent performance in achieving high sensitivity, selectivity, and identification capabilities for a wide range of contaminants.

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Abbreviations

AOAC:

Association of Official Analytical Chemistry

ASE:

Accelerated solvent extraction

FFF:

Field-flow fractionation

GPC:

Gel permeation extraction

IUPAC:

The International Union of Pure and Applied Chemistry

LC-MS:

Liquid chromatography-mass spectrometry

LLE:

Liquid–liquid extraction

MAE:

Microwave-assisted extraction

M-SPE:

Miniaturized SPE

NMR:

Nuclear magnetic resonance

PCBs:

Polychlorinated biphenyls

PCDD/Fs:

Polychlorinated dibenzo-dioxins/furans

SBSE:

Stir bar sorptive extraction

SFE:

Supercritical fluid extraction

SHE:

Static headspace extraction

SM-SPE:

Semimicro SPE

SPE:

Solid phase extraction

SPLE:

Combined extraction and cleanup in selective pressurized liquid extraction

SPME:

Solid phase microextraction

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Engineering, Ege University, Bornova, Izmir, 35100, Turkey

    Semih Otles & Vasfiye Hazal Ozyurt

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  1. Semih Otles
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  2. Vasfiye Hazal Ozyurt
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Correspondence to Semih Otles .

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Editors and Affiliations

  1. School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China

    Peter Chi Keung Cheung

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Otles, S., Ozyurt, V.H. (2014). Sampling and Sample Preparation. In: Cheung, P. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_39-1

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  • DOI: https://doi.org/10.1007/978-3-642-41609-5_39-1

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  • Online ISBN: 978-3-642-41609-5

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