Determination of volatile components of saffron by optimised ultrasound-assisted extraction in tandem with dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry

Food Chemistry

Volumn 143, Issue , 2014, Pages 499-505

  Sereshti, Hassan ^a   Heidari, Reza ^a   Samadi, Soheila ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Central composite design; Dispersive liquid liquid microextraction; Gas chromatography mass spectrometry; Saffron; Ultrasonic assisted extraction

Indexed keywords

CHROMATOGRAPHY; FOOD ADDITIVES; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; PYRENE; SOLVENT EXTRACTION; SPECTROMETRY; ULTRASONIC APPLICATIONS;

CENTRAL COMPOSITE DESIGNS; DISPERSIVE LIQUID-LIQUID MICROEXTRACTION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; SAFFRON; ULTRASONIC-ASSISTED EXTRACTIONS;

EXTRACTION;

ACETONITRILE; CHLOROFORM; METHANOL; SODIUM CHLORIDE; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CROCUS SATIVUS; EXTRACTION; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIQUID PHASE MICROEXTRACTION; MASS FRAGMENTOGRAPHY; NONHUMAN; SOLVENT EXTRACTION; TANDEM MASS SPECTROMETRY; ULTRASOUND; ULTRASOUND ASSISTED EXTRACTION;

EID: 84883153996     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.024     Document Type: Article

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