{"title":"第二章。食品样品中半挥发性和非挥发性化合物气相色谱分析的样品制备","authors":"M. L. Sanz, L. Ramos","doi":"10.1039/9781788015752-00038","DOIUrl":null,"url":null,"abstract":"This chapter reviews sample preparation techniques in use for the analysis of relevant semi-volatile and non-volatile components in liquid and solid foodstuffs. Comparison among techniques evolves from the most conventional and widely accepted ones, to recently introduced approaches which are receiving an increasing attention or are already fully incorporated to this active research field.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"85 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Chapter 2. Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples\",\"authors\":\"M. L. Sanz, L. Ramos\",\"doi\":\"10.1039/9781788015752-00038\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This chapter reviews sample preparation techniques in use for the analysis of relevant semi-volatile and non-volatile components in liquid and solid foodstuffs. Comparison among techniques evolves from the most conventional and widely accepted ones, to recently introduced approaches which are receiving an increasing attention or are already fully incorporated to this active research field.\",\"PeriodicalId\":360180,\"journal\":{\"name\":\"Advanced Gas Chromatography in Food Analysis\",\"volume\":\"85 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advanced Gas Chromatography in Food Analysis\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1039/9781788015752-00038\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advanced Gas Chromatography in Food Analysis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1039/9781788015752-00038","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Chapter 2. Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples
This chapter reviews sample preparation techniques in use for the analysis of relevant semi-volatile and non-volatile components in liquid and solid foodstuffs. Comparison among techniques evolves from the most conventional and widely accepted ones, to recently introduced approaches which are receiving an increasing attention or are already fully incorporated to this active research field.
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