Abstract
This chapter discusses the clean-up and fractionation methods for foodstuffs. The clean-up step aims at the isolation of the target analytes from potential interfering co-extractives, as well as discarding the extraction solvent and preparing the target analytes in a chemical form that is appropriate for its characterization and quantification. Conventional liquid–liquid partitioning constitutes one of the more popular clean-up techniques in food-toxicant analysis. It involves the separation of analytes from interferences by partitioning the sample between two immiscible solvents. For compounds that are either acidic or basic, pH adjustment is normally of high importance to ensure high partition coefficients. It is the undissociated molecule of the analyte that is soluble in a nonpolar organic solvent. The efficiency of a liquid–liquid partitioning process can be greatly improved by applying ion-pairing techniques. The extent of extraction is predominantly controlled by the nature and concentration of the ion-pairing reagent. It is found that immuno-based clean-up is based on the selective and reversible interaction between the analyte molecule and an antibody raised against it.
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