Sample Preparation Selection Guide
Get help choosing the ideal sample preparation method for your workflows with the Thermo Scientific™ Sample Prep Selection Guide. In just a few clicks, find the products and methods to help optimize your enzymatic digestion, solid phase extraction (SPE), QuEChERS, filtration, and supported liquid extraction (SLE) processes.
Select the category you need and answer the questions below to streamline your sample preparation workflow.
1. What is your sample type?
All Food TypesFruits and Vegetables
with Fats and Waxes(nuts, cereals, avocado, dairy)Fruits and Vegetables
with Pigments and Fats(aubergine)General Fruits
and Vegetables(head lettuce, melon, celery)Highly Pigmented
Fruits and Vegetables(spinach, red peppers, carrots)Pigmented Fruits
and Vegetables(spinach, red peppers, carrots)Other Foods(animal tissues)
with Fats and Waxes(nuts, cereals, avocado, dairy)Fruits and Vegetables
with Pigments and Fats(aubergine)General Fruits
and Vegetables(head lettuce, melon, celery)Highly Pigmented
Fruits and Vegetables(spinach, red peppers, carrots)Pigmented Fruits
and Vegetables(spinach, red peppers, carrots)Other Foods(animal tissues)