G005622

GC Analysis of FAMEs in Cookies on SLB^®-IL111 after SPE Fractionation using Discovery^® Ag-Ion

suitable for GC, application for SPE

Propiedades

• technique(s): gas chromatography (GC): suitable; solid phase extraction (SPE): suitable
• test parameters: sample preparation: SPE (Solid Phase Extraction); sample/matrix: 1 g of commercially purchased cookies was ground and subjected to acid digestion and alkali hydrolysis followed by methylation as described in AOCS Official Method Ce 1k-09; SPE tube/cartridge: Discovery Ag-Ion SPE tubes, 750 mg/6 mL (54225-U); condition: 4 mL of acetone; allow solvent to gravity drip completely through tube; discard eluant; 4 mL of hexane; allow solvent to gravity drip completely through tube; discard eluant; sample addition: 1 mL of extract; discard any eluant that drips through tube; elution: (Fraction 1) 6 mL of hexane:acetone (96:4); collect eluant in a fresh container with slight vacuum; ((Fraction 2) 4 mL of hexane: acetone (90:10); collect eluant in a fresh container with slight vacuum; (Fraction 3) 4 mL of 100% acetone; collect eluant in a fresh container with slight vacuum); eluate post-treatment: evaporate each fraction at room temperature using nitrogen; reconstitute each fraction to 1 mL of hexane; column: SLB-IL111, 100 m x 0.25 mm I.D., 0.20 μm (29647-U); oven: 168 °C; inj. temp.: 250 °C; detector: FID, 250 °C; carrier gas: 1 μL, 10:1 split; injection: 1 μL, 10:1 split; liner: 4 mm I.D., split type, single taper wool packed FocusLiner^™ design
• suitability: application for SPE
• application(s): food and beverages

Descripción

Analysis Note

A sample of commercially purchased cookies was ground, and fatty acids were extracted, methylated, fractionated, and analyzed with GC-FID using the SLB-IL111. The nutritional label for the cookies included partially hydrogenated cottonseed and soybean oils as ingredients. Based on this information, the fatty acid profile obtained for this sample was as expected; with cottonseed oil accounting for the small amount of C14:0 FAME, and the soybean oil as the source of the small amount of C22:0 FAME detected. Both oils contributed to the higher levels of the C16:0, C18:0 and C18:1 FAMEs. Note the presence of the C18:1 trans isomers in fraction 1. These are the result of the partial hydrogenation of these oils.

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