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Recent Development of Laboratory-made Solid-phase Microextraction Fibers on the Application of Food Safety Analysis

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 3 (2009.06)바로가기
  • 페이지
    pp.579-585
  • 저자
    Jingbin Zeng, Jinmei Chen, Xi Chen, Wenfeng Chen, Xiaoli Huang, Liangbi Chen
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A108221

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원문정보

초록

영어
Solid-phase microextraction (SPME) has gained widespread acceptance in sample pretreatment due to its solvent-free and easy-to-operate properties. SPME fibers are considered as a key part of SPME technique, since it primarily determinesthe extraction performance of the method including sensitivity, selectivity, and reproducibility. Generally speaking, targetanalyte with different chemical property requires fiber coating that has the best affinity towards it. Due to the lack of varietiesof commercial fibers available currently, considerable efforts have been recently made to develop tailor-made fibers to fulfillincreasing demands of different analysis. This paper concisely classify some SPME fiber preparation approaches such as sol-gel technology, physical deposition, molecularly imprinted technique, and their respective application in food safety analysis.

목차

Abstract
 Introduction
 Molecular Imprinted Technology (MIT)
 Sol-Gel Technology
 Physical Deposition
 Conclusion and Outlook
 References

키워드

laboratory-made fiber food safety analysis solid-phase microextraction

저자

  • Jingbin Zeng [ Department of Chemistry and the Key Laboratory of Analytical Sciences of the College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China ]
  • Jinmei Chen [ Department of Chemistry and the Key Laboratory of Analytical Sciences of the College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China ]
  • Wenfeng Chen [ State Key Laboratory of Marine Environmental Science, Xiamen University, Xiamen 361005, China ]
  • Xiaoli Huang [ State Key Laboratory of Marine Environmental Science, Xiamen University, Xiamen 361005, China ]
  • Liangbi Chen [ Department of Chemistry and Environment Engineering, Wuyi University, Fujian 354300, China ]
  • Xi Chen [ Department of Chemistry and the Key Laboratory of Analytical Sciences of the College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China; State Key Laboratory of Marine Environmental Science, Xiamen University, Xiamen 361005, China ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 18 Number 3

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