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

속성

• 기술: gas chromatography (GC): suitable; solid phase microextraction (SPME): suitable
• 검사 파라미터: 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
• 적합성: application for SPME
• 응용 분야: food and beverages

설명

분석 메모

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.

법적 정보

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

분석물

Nonanal
Octane
Butyl hexanoate
Octanoic acid
Heptanoic acid
Hexanal
Methyl butyrate
Heptanal, ≥95%, FCC, FG
Octanal
Decanal
Acetic acid
Hexanoic acid
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