review articleIssue 15 (1) 2016 pp. 5-15
Semih Ötles, Canan Kartal
Solid-Phase Extraction (SPE): Principles and Applications in Food Samples
Solid-Phase Extraction (SPE) is a sample preparation method that is practised on numerous application fields due to its many advantages compared to other traditional methods. SPE was invented as an alternative to liquid/liquid extraction and eliminated multiple disadvantages, such as usage of large amount of solvent, extended operation time/procedure steps, potential sources of error, and high cost. Moreover, SPE can be plied to the samples combined with other analytical methods and sample preparation techniques optionally. SPE technique is a useful tool for many purposes through its versatility. Isolation, concentration, purification and clean-up are the main approaches in the practices of this method. Food structures represent a complicated matrix and can be formed into different physical stages, such as solid, viscous or liquid. Therefore, sample preparation step particularly has an important role for the determination of specific compounds in foods. SPE offers many opportunities not only for analysis of a large diversity of food samples but also for optimization and advances. This review aims to provide a comprehensive overview on basic principles of SPE and its applications for many analytes in food matrix.
Keywords: solid-phase extraction (SPE), applications, food, sample preparation
|MLA||Ötles, Semih, and Canan Kartal. "Solid-Phase Extraction (SPE): Principles and Applications in Food Samples." Acta Sci.Pol. Technol. Aliment. 15.1 (2016): 5-15. https://doi.org/10.17306/J.AFS.2016.1.1|
|APA||Ötles S., Kartal C. (2016). Solid-Phase Extraction (SPE): Principles and Applications in Food Samples. Acta Sci.Pol. Technol. Aliment. 15 (1), 5-15 https://doi.org/10.17306/J.AFS.2016.1.1|
|ISO 690||ÖTLES, Semih, KARTAL, Canan. Solid-Phase Extraction (SPE): Principles and Applications in Food Samples. Acta Sci.Pol. Technol. Aliment., 2016, 15.1: 5-15. https://doi.org/10.17306/J.AFS.2016.1.1|