Freeze concentration of volatile components in dilute aqueous solutions

Kepner, Richard E.; Straten, S. van; Weurman, C.

doi:10.1021/jf60165a023

Cited by 23 publications

(5 citation statements)

References 6 publications

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“…Volatile acids and bases can be converted to their salt-forms to minimize volatility losses during lyophilization [22]. Freeze concentration has been used for the concentration of aqueous solutions of organic volatiles and of substances which are heat labile [8,11,23]. For successful results, the contact layers between the liquid and solid phases should be continuously disturbed by stirring or shaking and part of the solution should remain unfrozen at the end of the concentrating procedure.…”

Section: Isolation and Concentration Techniques Using Physical Methodsmentioning

confidence: 99%

Isolation and concentration techniques for capillary column gas chromatographic analysis

Poole

Schuette

1983

J. High Resol. Chromatogr.

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Section: Isolation and Concentration Techniques Using Physical Methodsmentioning

confidence: 99%

Isolation and concentration techniques for capillary column gas chromatographic analysis

Poole

Schuette

1983

J. High Resol. Chromatogr.

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“…FC was suggested as a sample preparation technique for the analysis of trace components in aqueous solutions as early as 1961 [20][21][22][23][24][25][26], but has not been widely accepted as a routine sample preparation technique. FC has advantages compared to other concentration methods, including extended operational duration and relatively low cost [18].…”

Section: Sbse Is a Solvent-free Sample Preparation Technique First Rementioning

confidence: 99%

ICE Concentration Linked with Extractive Stirrer (ICECLES)

Maslamani

Manandhar

Geremia

et al. 2016

Analytica Chimica Acta

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Trace and ultra-trace analysis can be difficult to achieve, especially for polar, more volatile, and/or thermally unstable analytes. A novel technique, coined ICE Concentration Linked with Extractive Stirrer (ICECLES), may help address this problem. The implementation of ICECLES described here combines stir bar sorptive extraction (SBSE) with freeze concentration (FC), where an aqueous solution is frozen during SBSE in order to concentrate analytes into a polydimethylsiloxane (PDMS) coated stir bar. Five test probe molecules with a range of log Ks (2-butanol, benzyl alcohol, benzaldehyde, dimethyl trisulfide and bromobenzene) were prepared from aqueous solutions using ICECLES. Thermal desorption gas-chromatography mass-spectrometry was then used to quantify these analytes. Parameters affecting the performance of ICECLES (e.g., freeze rate) were evaluated, with extraction at lower speeds resulting in higher extraction efficiencies, whereas the freeze rate and initial analyte concentration only had a minor effect. ICECLES produced much higher extraction efficiencies than SBSE alone, with signal enhancements of up to 474× SBSE. ICECLES also provided excellent reproducibility and lower LODs than SBSE for all compounds tested. ICECLES performed well when used to analyze multiple triazine pesticides and breakdown products in environmental surface waters. Overall, the ICECLES technique was excellent at preparing aqueous samples for trace analysis and shows promise as a novel analytical sample preparation technology.

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“…More elaborate systems include the use of a cold finger or stainless-steel beaker to partially freeze the sample (Kepner et al 1969). While freeze concentration seems to be an ideal process and should be used whenever the flavor chemist has an aqueous flavor isolate, it seldom is employed in flavor studies.…”

Section: Freeze Concentrationmentioning

confidence: 99%

Flavor Analysis

Reineccius¹

1995

Source Book of Flavors

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Freeze concentration of volatile components in dilute aqueous solutions

Cited by 23 publications

References 6 publications

Isolation and concentration techniques for capillary column gas chromatographic analysis

Isolation and concentration techniques for capillary column gas chromatographic analysis

ICE Concentration Linked with Extractive Stirrer (ICECLES)

Flavor Analysis

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