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GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

Conditions

sample/matrix 100 mg cheese in 40 mL vial
desorption process 250 C, 1 min
extraction 65 C 15 min (headspace)
SPME fiber 65 µm Carbowax/divinylbenzene StableFlex (57336-U)
column Nukol, 15 m x 0.25 mm, 0.25 µm (24106-U)
oven 50 C (2 min) to 220 C at 10 C/min
carrier gas helium, 30 cm/sec
sample Parmesan cheese
injection splitless/split (closed 1 min), 250C
liner 0.75 mm liner
inj. temp. 250 C
detector FID, 260 C

Description

Analysis Note 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.
Categories Analytical Chromatography, SPME Applications, GC Applications, Foods, Flavors & Fragrances, Organic Acids, Fatty Acids, Acids
Featured Industry Food and Beverages
Legal Information Nukol is a trademark of Sigma-Aldrich Co. LLC
Other Notes Complementary products:
Syringes
Vials
Gas Purification and Gas Management
Inlet Liners, Glass Wool, and Specialized Hand Tools
Septa and Specialized Hand Tools
Column Ferrules, Nuts, and Specialized Hand Tools
suitability application for SPME, application for GC

Analyte

  • 2-Ethylhexanoic acid
  • Acetic acid
  • Butyric acid
  • Decanoic acid
  • Dodecanoic acid
  • Heptanoic acid
  • Hexanoic acid
  • Isobutyric acid
  • Isovaleric acid
  • Nonanoic acid
  • Octanoic acid
  • Propionic acid
  • Valeric acid

Materials

     
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