GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol after SPME using 65 μm Carbowax/DVB Fiber
材料
分析柱
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CONDITIONS
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
说明
分析報告
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.
法律資訊
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