Beverages sampling

Tetrabutylammonium phosphate was used for the extraction of dyes from grape beverages. Sample containing TBA was passed through a Sep-Pak Cl 8 cartridge. The synthetic colors were retained on the column while most natural colors were not. The cartridge is washed with water and the synthetic colors are eluted with methanol water, 1 1 v/v (159). 

The types of examples that use ion exchange include general chemistry (salt conversions and preparation of deionized water), purification of organic compounds, environmental applications (trace enrichment and interference removal), food and beverage samples (sample clean-up), pharmaceutical and biological samples (trace enrichment), metal ions (trace enrichment), and humic substances (hydrogen saturation), to name but a few. These examples are explained in the following sections. 

Mindrup, R. F. 1995. Solid phase microextraction simplifies preparation of forensic, pharmaceutical, and food and beverage samples, Supelco, Reporter, 14 2-5. 

Each year microbiologists analyse millions of clinical, water, food and beverage samples to determine total plate counts (total number of culturable cells) and to demonstrate the presence or absence of specific undesirable microorganisms. 

Klampfl, C.W. and Katzmayr, M.U. (1998) Determination of low-molecular-mass anionic compounds in beverage samples using capillary zone electrophoresis with simultaneous indirect ultraviolet and conductivity detection. J. Chromatogr. A, 822, 117-123. 

Thus, the hybrid magnetic material based on CP[5]As can act as an efficient, rapid and convenient method for detection of trace amounts of MET, DIM, PYR, FLU, GYP, KRE, and TRI in beverage samples, when coupled with HPLC-UV. This newly developed hybrid material shows great potential for the detection of pesticides in order to control food safety. 

The applicability of the developed method was tested by measurement of the antioxidant activity of pure compounds and by analyzing complex food and beverage samples. The antioxidant activity was calculated as L-ascorbic acid equivalence. The values obtained by the proposed SI method were not significantly different from the results obtained by the batch procedure (Table 31.5). 

The beverage sample used for this application was a white spirit, bought from a local liquor store. Chinese liquor typically contains 30-60vol% of ethanol. As phthalate esters are highly soluble in ethanol the extraction of phthalate esters using n-hexane as solvent is less effective (Dongliang, 2010). The removal of the major part of ethanol from the liquor before n-hexane extraction is necessary to avoid low recoveries. For optimization of the extraction procedure and recovery determination, one liquor sample was spiked with 4 mg/L concentration of a commercial phthalate standard. 

The majority of the early work focused on investigating natural extracts. However, techniques to obtain the true character of flower scents still held high interest for the chemist and the perfumer. The extracts of flowers often lack the delicate aroma of a flower at the peak of its life cycle. Some extractive techniques require heat, which often eliminates key volatile fragrance components and can generate artifacts by hydrolysis, oxidation, or breakdown of the plant metabolites. Flower scents of especially rare species (which cannot be picked) or flowers that are not found in sufficient quantity for extraction are also of interest as a source of new aroma chemicals and scents. This chapter concentrates on the nondestructive headspace techniques that have been developed for the collection of flower scents. The techniques and discussion also have relevance for the collection and identification of aroma chemicals in the headspace of food and beverage samples, as well as many other types of samples. 

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