PAL Smart SPME Arrow
The PAL smart SPME Arrow is a new patented technology for micro-extraction combining trace level sensitivity with high mechanical robustness.
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SPME is a very SMART and sensitive device that is reliable and dependable.
Micro extraction
The SPME is a very sensitive material used in the micro extraction processes and it is reliable due to its accuracy in measurement, the device measures in millilitres. It saves samples as only a small quantity of sample is sufficient for analysis with great results.
Review Date: 12 May 2024 | CTC Analytics AG
A must-have tool for diverse research fields
Genotoxic impurity separation using SPME
Easy to handle, satisfied accuracy level in extraction, recommended to researchers in the chemical, biochemical, bio-analytical, analytical, environmental, medical, pharmaceutical fields etc.
Review Date: 8 May 2024 | CTC Analytics AG
Key functionality:
- Available in 1.1 mm (red body) or 1.5 mm (yellow body) outer diameter
- Smart SPME Arrow 1.5 mm - for use with solvents or reagents, that may lead to moderate swelling of PDMS phases
- 5 coating materials and 2 different film thicknesses
- Arrow-shaped tip allows smooth vial penetration and injector septa
- Design fully protects the coating material
- Color coded to indicate SPME Arrow coating and film thickness
- Integrated holder design facilitates installation and maintenance
Benefits compared to classical SPME Fibers:
- Up to 10 x more sensitivity compared to classical SPME
- Up to 5 x longer lifetime
- Full traceability thank to smart technology
- Designed for headspace and immersion sampling
*Widesleeve arrows with 1.5mm diameter have the same phase dimensions as the corresponding 1.1mm Arrows. The space to the outer needle allows phase swelling for special applications i.e. with high amounts of organic solvents. For all standard applications with aqueous samples we recommend to use 1.1mm Arrows.
Brochures
PAL Smart SPME Arrow
In this product brochure, CTC Analytics presents the PAL SPME Arrow, a patented micro-extraction technology offering exceptional sensitivity and mechanical durability. With an outer diameter of 1.1 or 1.5 mm and an arrow-shaped tip, it provides large sorption phase surfaces and volumes, ensuring smooth penetration of vial and injector septa. The Arrow design offers complete protection for the sorptive material, reducing adverse influences and analyte loss during transfer processes. When utilized with PAL RTC and PAL RSI, automated SPME Arrow sampling significantly enhances productivity.
CTC Analytics AG sample preparation compendium
Dive into the realm of sample preparation, a crucial part of the pre-analytical phase, exploring how automation – particularly using x,y,z robots and innovative tools for streamlining extraction procedures – transforms workflows for laboratories relying on liquid chromatography/mass spectrometry (LC/MS) and gas chromatography/mass spectrometry (GC/MS). Beyond this, these workflows may also serve as an inspiration for other analytical platforms.
Overcoming the challenge of profiling gin botanicals
The complexity of gin samples, with numerous botanicals contributing to aroma and flavor, makes chemical profiling challenging. CTC Analytics discusses the chemical profiling of gin botanicals using Headspace-SPME-Arrow-GCxGC-MSD/FID, a powerful analytical technique. The study analyzed twelve gins, identifying major botanicals and distinguishing between samples based on compound composition. GCxGC-MS was employed for its enhanced peak capacity and sensitivity. Sample preparation was automated using Headspace-SPME Arrow to target key compounds while avoiding matrix compounds.
Rice flavor compounds from robotically cooked rice
Rice is the seed of Oryza sativa L. and aromatic rice varieties have recently gained wider acceptance across the globe. Because of their characteristic aroma and flavor, they are highly favored and command higher prices in rice markets. Thus the ability to analyze flavor profiles is relevant to food quality laboratories. The rice seed itself usually does not release flavor or aroma compounds. By cooking in continuous boiling water for about 10 minutes, the fragrance components are released. The fragrance products might be formed through the Maillard reaction. In this application note, CTC Analytics introduces a simple, reliable, and full automated method for boiling and analyzing rice samples.
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