"In situ" extraction of essential oils by use of Dean-Stark glassware and a Vigreux column inside a microwave oven: A procedure for teaching green analytical chemistry

Analytical and Bioanalytical Chemistry

Volumn 404, Issue 3, 2012, Pages 679-682

  Chemat, Farid ^a   Perino Issartier, Sandrine ^a   Petitcolas, Emmanuel ^a   Fernandez, Xavier ^b  

^a UNIVERSITY OF AVIGNON   (France)

^b CNRS   (France)

Author keywords

Dean Stark; Essential oil; Green analytical chemistry; Microwave extraction; Teaching laboratory; Vigreux

Indexed keywords

DEAN-STARK; GREEN ANALYTICAL CHEMISTRY; MICROWAVE EXTRACTION; TEACHING LABORATORIES; VIGREUX;

ATMOSPHERIC PRESSURE; DISTILLATION; FRUIT JUICES; LABORATORIES; MICROWAVE OVENS; SPECTROSCOPIC ANALYSIS; STUDENTS;

ESSENTIAL OILS;

ESSENTIAL OIL; PLANT EXTRACT; TERPENE;

ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; DISTILLATION; EDUCATION; GREEN CHEMISTRY; ISOLATION AND PURIFICATION; LIQUID LIQUID EXTRACTION; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; SWEET ORANGE; TEACHING;

CHEMISTRY TECHNIQUES, ANALYTICAL; CITRUS SINENSIS; DISTILLATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GREEN CHEMISTRY TECHNOLOGY; LIQUID-LIQUID EXTRACTION; MICROWAVES; MONOTERPENES; OILS, VOLATILE; PLANT EXTRACTS; TEACHING;

EID: 84865523213     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-012-5983-x     Document Type: Article

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