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Using Stir Bar Sorptive Extraction (SBSE) for Taste and Odour Measurements in Drinking Water
For the organics managers of drinking water laboratories, who need to simplify the way they deal with taste and odour analysis.
Twister (Stir Bar Sorptive Extraction) is a solvent free extraction technique that permits whole extracts to be transferred to the column making very low limits of detection readily achievable (unlike other extraction techniques ).
We can provide you with a solution that enables large batches of samples to be extracted in parallel using reusable stir bars and that automates the analysis of the extracted samples. The hardware needed can be added to an existing GC-MS and we can provide all of the technical and application support needed to get you up and running quickly (as we have done for others).
The most common problems with off-odours in drinking water stem from the presence of very low (ppb) levels of naturally occuring compounds such as geosmin and 2-Methylisoborneol (MIB) that have very low taste and odour thresholds. These compounds are extracted efficiently using SBSE, however, the technique can be used for the extraction of many other classes of compounds from drinking water.
To learn how Veolia Environmental, one of the largest
water suppliers in the World, use SBSE please read the pdf document below.
If you would like to explore the use of this technique in your laboratory, please call +44 (0)1954 212909 or email enquiries@anatune.co.uk
