In the late 1970s Pat McDonald and others helped to introduce solid-phase extraction (SPE) as a key component of sample preparation. This new technology was soon incorporated into trace analysis methods for many fields such as pharmaceutical, environmental, forensic and, as highlighted in this presentation, food safety.  At that time, before modern LC-MS and GC-MS, methods for food safety analysis required rigorous cleanup, significant sample enrichment, and usually the isolation of one or a few related compounds from the complex matrix.  Because of these limitations the analyst assigned to determine multiple residues in multiple food matrices was confronted with a plethora of methods.  Modern advancements in more sensitive and selective LC-MS and GC-MS have made possible the development of multi-class, multi-residue methods suitable for determining hundreds of compounds in multiple matrixes.  These instrument improvements have reduced the need for the extensive SPE cleanup and sample enrichment previously required for residue methods designed for the isolation of only a few compounds.  However, SPE is still a useful method for removal of major food matrix interferences such as fats, polar lipids, and chlorophyll, substances that may co-elute or potentially contaminate sensitive instruments.  This presentation will highlight fast, effective, simplified SPE techniques useful for multi-residue analysis of foodstuffs for pesticides, veterinary drugs, and other trace contaminants. Among the simplified SPE techniques discussed are pass-through cleanup and dispersive cleanup.  Also, recent developments in simplified retention/elution methods of SPE will be discussed.   <br/>

Effective simplified SPE for modern multi-residue analysis: Recent developments for pass-through, dispersive, and retention/elution SPE

256th National Meeting (2018)

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