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GC Analysis of FAMEs in Peanuts on Omegawax

GC Analysis of FAMEs in Peanuts on Omegawax™ suitable for GC

Materialien

Analytische Säule

Produkt-Nr.
Beschreibung
Preisangaben

Omegawax GC-Kapillarsäule

L × I.D. 30 m × 0.25 mm, df 0.25 μm

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BF3 - Methanol -Lösung

10 % (w/w)

CONDITIONS

column

OMEGAWAX 250, 30 m x 0.25 mm I.D., 0.25 μm (24136)

oven

170 °C, 1 °C/min to 225 °C

inj. temp.

250 °C

detector

FID, 250 °C

carrier gas

helium, 1.2 mL/min constant flow

injection

1 μL, split 100:1

liner

4 mm ID FocusLiner w/taper

sample

Dry roasted, unsalted peanuts prepared for analysis per AOCS Official Method Ce 1k-09

Beschreibung

Hinweis zur Analyse

This application illustrates the extraction and GC analysis of peanuts for fatty acids. The health benefits of peanuts and peanut oil are associated with their high oleic acid content. Oleic acid is believed to help lower cholesterol and reduce the risk of heart disease. Oleic acid, also found in olive oil, is a major contributor to the health benefits associated with the “Mediterranean Diet.”
The samples were prepared using acid digestion /alkali hydrolysis followed by methylation as described in AOCS Official Method Ce 1k-09. BHT was added as an antioxidant prior to extraction. All samples were concentrated to 1 mL prior to GC analysis. The Omegawax GC column was used in the analysis of the saturated and unsaturated fatty acids present in the sample.

Rechtliche Hinweise

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