Experimental Design Techniques for Optimization of Analytical Methods.Part II: Spectroscopic and Electroanalytical Techniques

Abstract

A review is presented on recent applications of experimental design and optimization techniques for the analysis of compounds of food, biomedical, toxicological and environmental concern. The main features and the significant advantages of chemometric approaches are discussed.Examples related to the determination of substances like xenobiotics, naturally occurring compounds and metals using different analytical techniques like inductively coupled plasma (ICP) sources, voltammetry and other techniques are provided in this Part. The use of experimental design techniques for optimization of extraction techniques is also emphasized. This survey will attempt to cover the state-of-the-art from 2004 to 2006.

Green chemistry in analytical atomic spectrometry: a review

“…285 Experimental design for method optimization using spectrometric techniques has been reviewed by Bianchi and Careri. 286 Hibbert and Armstrong 287 have reviewed the applications of Bayesian methods, including spectroscopy and mass spectrometry. The use of response surface methodology for optimization in analytical chemistry has been reviewed by Bezerra et al 288 Multivariate calibration methods represent a useful strategy to fight analyte interferences, so these can be considered as important tools from the standpoint of GAC.…”

Desenvolvimento de métodos analíticos para determinação dos alcaloides da >i<ayahuasca>/i< em diferentes matrizes aplicando estratégias de química analítica verde

“…According to Figure 3 different optimal conditions may be implied for each analyte response. Nevertheless, the use of multiple response optimization techniques allows for the unraveling of the best settings for the simultaneous extraction of several substances [63]. In the current study, this was accomplished by applying the desirability function, which converts the response of each analyte into individual desirability values (d) that range from 0 to 1.…”