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G000075

GC Analysis of Fresh and Rancid Potato Chips on SPB®-1 SULFUR after SPME using 50/30 μm DVB/Carboxen/PDMS Fiber

suitable for GC, application for SPME

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About This Item

technique(s)

gas chromatography (GC): suitable
solid phase microextraction (SPME): suitable

test parameters

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

suitability

application for SPME

application(s)

food and beverages

Analysis Note

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.

Legal Information

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

Analyte

Description
    Nonanal
    Octane
    Butyl hexanoate
    Octanoic acid
    Heptanoic acid
    Hexanal
    Methyl butyrate
    Heptanal, ≥95%, FCC, FG
    Octanal
    Decanal
    Acetic acid
    Hexanoic acid
    See All (12)

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