99-0077

Fettsäuren, frei, in Parmesan

suitable for GC, application for SPME

Eigenschaften

• Methode(n): gas chromatography (GC): suitable; solid phase microextraction (SPME): suitable
• Testparameter: 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
• Eignung: application for SPME
• Anwendung(en): food and beverages

Beschreibung

Hinweis zur Analyse

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.

Rechtliche Hinweise

Analyt

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
Alle anzeigen (14)