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Sample Preparation

In this chapter, a brief introduction in the basic stages of food sample pre-treatment is presented with a short note about sampling. Concerning extraction, the two major extraction techniques, namely liquid–liquid and solid–phase extractions will be discussed and compared for their effectiveness in food analysis. Also, the reader will be acquainted with advanced liquid and solid extraction procedures, such as pressurised liquid extraction, supercritical liquid extraction, microwave-assisted extraction, and solid–phase microextraction. Finally, a few practical considerations about sample preparation for solid-state nuclear magnetic resonance (NMR), magnetic resonance imaging, and for liquid NMR experiments (choice of the NMR tube, solvent, etc.) that do not need extra care or samples that have already undergone a suitable pre-treatment.

Print publication date: 23 Oct 2012
Copyright year: 2012
Print ISBN: 978-1-84973-175-1
PDF eISBN: 978-1-84973-533-9
From the book series:
RSC Food Analysis Monographs