Microextraction methods in food sample preparation

The new trends in food analysis are microextraction techniques due to their potential as fast, simple and inexpensive sample preparation, high enrichment factor, adaptability to field sampling and possibility of automation. Moreover, they use a low amount of solvents or are solventless contrary to traditional extractions with environmental advantages. The emerging techniques in this area are solid-phase microextraction (SPME), stir bar sorptive extraction (SBSE) and liquid-phase microextraction (LMPE). The choice of better tecnique is made on the basis of several factors such as sample matrix, the type and amount of analytes in the sample and the final analysis. Often a relatively high enrichment factor is obtained since the low volume of the extraction solvent, which can be easily injected in a chromatographic or electrophoretic system. The selection of the suitable extraction technique is a key factor for exhaustive extraction and target-compound analysis.