99-0077

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol after SPME using 65 μm Carbowax/DVB Fiber

suitable for GC, application for SPME

속성

• 기술: gas chromatography (GC): suitable; solid phase microextraction (SPME): suitable
• 검사 파라미터: sample/matrix: 100 mg cheese in 40 mL vial; SPME fiber: 65 μm Carbowax/divinylbenzene StableFlex (57336-U); extraction: 65 °C 15 min (headspace); desorption process: 250 °C, 1 min; column: Nukol, 15 m × 0.25 mm, 0.25 μm (24106-U); oven: 50 °C (2 min) to 220 °C at 10 °C/min; inj. temp.: 250 °C; injection: splitless/split (closed 1 min), 250°C; detector: FID, 260 °C; carrier gas: helium, 30 cm/sec; liner: 0.75 mm liner; sample: Parmesan cheese
• 적합성: application for SPME
• 응용 분야: food and beverages

설명

분석 메모

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

법적 정보

분석물

Nonanoic acid
Isovaleric acid
Methyl undecanoate
Butyric acid
Valeric acid
Acetic acid
Octanoic acid
Propionic acid
Hexanoic acid
Isobutyric acid
Decanoic acid
Heptanoic acid
2-Ethylhexanoic acid
Dodecanoic acid
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