Accéder au contenu
MilliporeSigma

Chips de pomme de terre

Chips de pomme de terre suitable for GC, application for SPME

Matériaux

Colonne analytique

Réf. du produit
Description
Tarif

SPB-1 SOUFRE®

L × I.D. 30 m × 0.32 mm, df 4.00 μm

Fibre SPME

Réf. du produit
Description
Tarif

Fibres SPME Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS)

needle size 24 ga, for use with manual holder

Produit(s) apparenté(s)

Réf. du produit
Description
Tarif

Support de fibres SPME

for use with manual sampling

Support de fibres SPME

for use with CTC CombiPAL and Gerstel MPS2

Étalon

Réf. du produit
Description
Tarif

Decanal

≥98% (GC), liquid

Methyl butyrate

analytical standard

Hexanoic acid

analytical standard

Octanoic acid

analytical standard

Octane

analytical standard

Heptanal

≥95%, FCC, FG

Nonanal

analytical standard

Hexanal

analytical standard

Butyl hexanoate

analytical standard

Octanal

analytical standard

Heptanoic acid

analytical standard

CONDITIONS

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

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