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从采样到分析:如何通过使用排名差异总和法进行采样优化和相关化合物分析来实现最佳样本通量?

From Sampling to Analysis: How to Achieve the Best Sample Throughput via Sampling Optimization and Relevant Compound Analysis Using Sum of Ranking Differences Method?

作者信息

Radványi Dalma, Szelényi Magdolna, Gere Attila, Molnár Béla Péter

机构信息

Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, H-1118 Budapest, Hungary.

Plant Protection Institute, Eötvös Loránd Research Network, Brunszvik u. 2, H-2462 Martonvásár, Hungary.

出版信息

Foods. 2021 Nov 3;10(11):2681. doi: 10.3390/foods10112681.

DOI:10.3390/foods10112681
PMID:34828965
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8624423/
Abstract

The determination of an optimal volatile sampling procedure is always a key question in analytical chemistry. In this paper, we introduce the application of a novel non-parametric statistical method, the sum of ranking differences (SRD), for the quick and efficient determination of optimal sampling procedures. Different types of adsorbents (Porapak Q, HayeSep Q, and Carbotrap) and sampling times (1, 2, 4, and 6 h) were used for volatile collections of lettuce () samples. SRD identified 6 h samplings as the optimal procedure. However, 1 or 4 h sampling with HayeSep Q and 2 h sampling with Carbotrap are still efficient enough if the aim is to reduce sampling time. Based on our results, SRD provides a novel way to not only highlight an optimal sampling procedure but also decrease evaluation time.

摘要

确定最佳挥发性物质采样程序一直是分析化学中的关键问题。在本文中,我们介绍了一种新型非参数统计方法——秩和差异法(SRD)在快速高效确定最佳采样程序方面的应用。使用不同类型的吸附剂(Porapak Q、HayeSep Q和Carbotrap)以及采样时间(1、2、4和6小时)对生菜样本进行挥发性物质采集。SRD确定6小时采样为最佳程序。然而,如果目的是缩短采样时间,使用HayeSep Q进行1或4小时采样以及使用Carbotrap进行2小时采样仍然足够高效。基于我们的结果,SRD不仅提供了一种突出最佳采样程序的新方法,还减少了评估时间。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/60ef1b477071/foods-10-02681-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/f9f91b2ce034/foods-10-02681-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/1e1951ea732d/foods-10-02681-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/5240219e251e/foods-10-02681-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/60ef1b477071/foods-10-02681-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/f9f91b2ce034/foods-10-02681-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/1e1951ea732d/foods-10-02681-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/5240219e251e/foods-10-02681-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/dca2/8624423/60ef1b477071/foods-10-02681-g004.jpg

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