Sorptive extraction

Sorptive extraction
Vial with HiSorb probe
Vial with HiSorb probe
Selection of HiSorb probes for immersive and headspace sampling
Selection of HiSorb probes for immersive and headspace sampling
Short HiSorb probes for headspace sampling
Short HiSorb probes for headspace sampling
High-capacity sorptive extraction is an innovative, labour-saving sampling approach to the analysis of volatile and semi-volatile organic compounds (VOCs and SVOCs) in liquids and solids by TD–GC–MS.

Extending the capability of thermal desorption (TD), Markes International's HiSorb™ high-capacity sorptive extraction probes and accessories are ideal for trace-level component characterisation, aroma profiling, quality control and advanced research across a wide range of applications. Full automation of HiSorb is now possible on Markes' Centri® platform.
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WHY USE HIGH-CAPACITY SORPTIVE EXTRACTION?

  • Robust, easy-to-use probes allow unattended sample preparation and maximum productivity.

  • Simpler and quicker to use than solvent extraction.

  • Reduce costs associated with solvent consumption and disposal.

  • Re-usable probes and tubes minimise the cost per sample.

  • Improved detection limits over SPME due to the larger capacity of the PDMS sorbent.

  • Cryogen-free pre-concentration by TD prior to automated GC–MS analysis improves sensitivity.

  • Flexible sampling (immersive or headspace) for both liquid and solid samples.

  • Compatible with industry-standard TD tubes on all leading commercial systems

 


Applications

Aroma profiling of pet food using high-capacity sorptive extraction and TD–GC×GC–TOF MS
This study demonstrates the use of high-capacity sorptive extraction, with analysis by TD–GC×GC–TOF MS, for the aroma profiling of meat-based cat food, including the reliable detection of trace off-odour components.
Details
Flavour profiling of milk using high‑capacity sorptive extraction and TD–GC×GC–TOF MS/FID
This study demonstrates the high performance of PDMS sorptive extraction probes, coupled with thermal desorption pre‑concentration and flow-modulated GC×GC–TOF MS/FID analysis, for the separation and identification of flavour compounds in milk.
Details
Aroma profiling of hops and beer using high-capacity sorptive extraction with GC×GC–FID/TOF MS/SCD
This study demonstrates the use of a multi-hyphenated analytical system to provide flexible yet comprehensive aroma profiling of hops and beer, as well as detection of trace odour taints, on a single, fully‑automated platform.
Details
Automated aroma profiling of wine using sorptive extraction with GC×GC–TOF MS/SCD
This study demonstrates the use of headspace sorptive extraction coupled with GC×GC–TOF MS/SCD to provide comprehensive information on wine aroma and odour taints on a single, fully-automated, cryogen-free platform.
Details
Reverse engineering the aroma of plant-based meat substitutes
This study describes the use of headspace sorptive extraction with GC×GC–TOF MS to compare the volatile profiles of ground meat and plant-based substitutes.
Details
Investigating the quality of Darjeeling teas using comprehensive VOC fingerprints
This study demonstrates the use of immersive sorptive extraction and GC×GC–TOF MS to determine the characteristic flavour compounds in Darjeeling teas. Comparative analysis of different tea types and grades will be shown using streamlined workflows to improve quality assessment.
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