Avtor/Urednik		Križanec, Boštjan
Naslov		Mikrovalovna ekstrakcija v analitiki živil - prednosti in omejitve
Tip		članek
Vir		In: Glavič P, Brodnjak-Vončina D, editors. Slovenski kemijski dnevi 2002. Zbornik referatov s posvetovanja. 2. del; 2002 sep 26-27; Maribor. Maribor: Univerza v Mariboru, Fakulteta za kemijo in kemijsko tehnologijo,
Leto izdaje		2002
Obseg		str. 691-5
Jezik		slo
Abstrakt		Major problem in analytical chemistry of foodstuffs is extraction of analytes from complex matrices. The quantitative extraction of analytes from complex matrices is very important for the accurate results of analyses. Modern techniques of extraction like: Solid Phase Extraction (SPE), Supercritical Fluid Extraction (SFE) [1], and Microwave Extraction (ME) are in use. Microwaves were first applied in trace element analysis [2]. Method was successfully used in trace enrichment analysis. In compare with other extraction methods, microwaves extraction gives high recoveries. Other advantages are the decreasing of processing time and reducing volume of solvents. The stability of compounds exposed to microwaves is questionable. The possibility of chemical reaction is possible. The analyte must be unaltered through whole extraction procedure. This was the reason why we have tested the stability of analytes during microwave extraction with pesticide standard solutions using different solvents. The possibility of degradation and formation of new compounds was followed using gas chromatography/mass spectrometry (GC/MS).
Deskriptorji		FOOD ANALYSIS PESTICIDE RESIDUES MICROWAVES CHROMATOGRAPHY, GAS SPECTRUM ANALYSIS, MASS