Stir bar sorptive extraction for the analysis of beverages and foodstuffs

[摘要] The main goal of this study was the development of new technologies based on modernanalytical techniques for analysis of volatiles in wines. Due to the exponential growth ofthe wine industry and consumer demands for an enjoyable, safe-to-consume, and highquality product, the need for arose for methodologies aiding the understanding of winebetter arose. Chemical analysis is a valuable way of studying the composition of wine indepth. Very sophisticated instrumentation is available nowadays but almost always thesample needs to be cleaned up or concentrated before such analysis. This studyinvestigates the use of stir bar sorptive extraction (SBSE) as such a technique. It is shownthat SBSE combined with gas chromatography-mass spectrometry (GC-MS) is extremelysuited for a wide number of analyses and during the course of the study the technique wasapplied for troublesome analytical challenges in various beverages and foodstuffs. Thestudy focuses on the development of a screening technique for volatiles in wine usingSBSE and the application of the data to various chemometrical techniques forclassification purposes. A second part of the study shows the applicability of SBSE forextraction of pesticides, contaminants and preservatives from wine, water, lemonflavoured beverages and yoghurt. The method is also elaborated upon by development offaster analysis methods for wine and beer and the investigation of using SBSE forheadspace sampling of wine. In all the applications, SBSE technology was shown to besensitive, repeatable, robust and very simple to use.

[发布机构] Stellenbosch University