GC Chromatograms

GC CHROMATOGRAMS | FOODS, FLAVORS, & FRAGRANCES
Food Testing, Fragrances
Egg Pasta Sterols & Glycerides on Rtx®-65TG
Peaks
1. Squalene (IS)
2. Cholesterol
3. -Sitosterol
4. Diglycerides
5. Triglycerides
GC_FF01046
Column Rtx®-65TG, 30 m, 0.25 mm ID, 0.10 μm (cat.# 17008)
Sample
Fat extract from egg pasta in diethyl ether solution with 3,000 ppm squalene (IS)
Conc.:
50 μg /mL
Injection
Inj. Vol.: 0.5 μL ptv split (split ratio 80:1)
Inlet Temp.
Program:
70 °C (hold 12 min) to 370 °C at 99 °C/min (hold 5 min)
Oven
Oven Temp:
220 °C (hold 2 min) to 360 °C at 5 °C/min (hold 5 min)
Carrier Gas
H2, constant flow
Flow Rate:
1.5 mL/min
Detector FID @ 370 °C
Acknowledgement Daniele Naviglio, Fabiana Pizzolongo; Dipartimento di Scienza degli Alimenti – Università
degli Studi di Napoli “Federico II” – Via Università, 100 - 80055 Portici (NA) – Italia
5% Fragrance Materials Association Mix on Rtx®-1701
1
2
Column
Rtx®-1701, 60 m, 0.25 mm ID, 0.25 μm
(cat.# 12026)
Sample
Fragrance materials test mix
(cat.# 31807)
Conc.:
5% FMA mix in acetone
Injection
Inj. Vol.: 1 μL split (split ratio 40:1)
Liner: Splitless (4 mm ID) (cat.# 20814)
Inj. Temp.: 285 °C
Oven
Oven Temp: 50 °C to 270 °C at 3 °C/min
Carrier Gas He, constant flow
Flow Rate: 0.6 mL/min
Detector FID @ 300 °C
12
Peaks
Conc.
(wt.%)
1. Ethyl butyrate 35.7
2. Limonene 20.0
3. Eucalyptol 0.5
4. Geraniol 0.6
5. Benzoic acid 1.0
6. Cinnamic aldehyde 0.5
7. Hydroxycitronellal 5.0
8. Thymol 0.3
9. Cinnamyl alcohol 0.3
10. Cinnamyl acetate 0.3
11. Vanillin 0.1
12. Benzyl salicylate 35.7
7
3
4
6
8 10
9
5
11
0 5 10 15 20 25 30 35 40 45 50 55 60 65 Time (min)
GC_FF00658
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