GC Analysis of FAMEs in Peanuts on Omegawax®

GC Analysis of FAMEs in Peanuts on Omegawax®


column OMEGAWAX 250, 30 m x 0.25 mm I.D., 0.25 µm (24136)
oven 170 °C, 1 °C/min to 225 °C
carrier gas helium, 1.2 mL/min constant flow
sample Dry roasted, unsalted peanuts prepared for analysis per AOCS Official Method Ce 1k-09
injection 1 µL, split 100:1
liner 4 mm ID FocusLiner w/taper
inj. temp. 250 °C
detector FID, 250 °C


Analysis Note This application illustrates the extraction and GC analysis of peanuts for fatty acids. The health benefits of peanuts and peanut oil are associated with their high oleic acid content. Oleic acid is believed to help lower cholesterol and reduce the risk of heart disease. Oleic acid, also found in olive oil, is a major contributor to the health benefits associated with the “Mediterranean Diet.”
The samples were prepared using acid digestion /alkali hydrolysis followed by methylation as described in AOCS Official Method Ce 1k-09. BHT was added as an antioxidant prior to extraction. All samples were concentrated to 1 mL prior to GC analysis. The Omegawax GC column was used in the analysis of the saturated and unsaturated fatty acids present in the sample.
Categories Analytical Chromatography, GC Applications, Fatty Acid Methyl Esters (FAMEs)
Featured Industry Agriculture
Food and Beverages
Legal Information Omegawax is a registered trademark of Sigma-Aldrich Co. LLC
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