G000075

Chips de pomme de terre

suitable for GC, application for SPME

Propriétés

• Technique(s): gas chromatography (GC): suitable; solid phase microextraction (SPME): suitable
• Paramètres du test: sample/matrix: 3 g crushed potato chips in 15 mL vial; SPME fiber: DVB/Carboxen/PDMS, 50/30 μm, StableFlex (57328-U); extraction: headspace, 65 °C, 20 min, with stirring; desorption process: 3 min, 250 °C; column: SPB-1 SULFUR, 30 m × 0.32 mm I.D., 4.0 μm (24158); inj. temp.: 250 °C; oven: 45 °C (1.5 min) to 250 °C at 12 °C/min, hold 10 min; detector: quadrupole mass spectrometer, m/z = 35-290 at 0.6 sec/scan; carrier gas: helium, 40 cm/sec; injection: Splitless/split, closed 2 min; liner: 0.75 mm liner; sample: 3g crushed potato chips in 15 mL vial
• Adéquation: application for SPME
• Application(s): food and beverages

Description

Remarque sur l'analyse

Potato chips can contain up to 50% oil and are subject to rancidity. Aldehydes, particularly hexanal and heptanal, are formed from fatty acids that are cleaved at the double bonds when exposed to ultraviolet light and air. A package of 3-year-old potato chips was analyzed using SPME and compared to a fresh package. The presence of aldehydes indicated that the older chips were rancid. However, due to the age of the chips, further oxidation of the aldehydes occurred that resulted in the formation of hexanoic and heptanoic acids. A Carboxen/PDMS/DVB fiber was inserted into the headspace of the potato chip samples at 65 °C for 20 minutes with agitation. The fiber was then analyzed using GC/MS on a SPB-1 SULFUR column. This non-polar column has a thick film and is ideal for smaller molecules.

Informations légales

SPB is a registered trademark of Merck KGaA, Darmstadt, Germany

Analyte

Nonanal
Octane
Butyl hexanoate
Octanoic acid
Heptanoic acid
Hexanal
Methyl butyrate
Heptanal, ≥95%, FCC, FG
Octanal
Decanal
Acetic acid
Hexanoic acid
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