GC Analysis of Fresh and Rancid Potato Chips on SPBยฎ-1 SULFUR after SPME using 50/30 ฮผm DVB/Carboxen/PDMS Fiber
Materials
SPME ํ์ด๋ฒ
SPME Fiber Assembly
50/30µm DVB/CAR/PDMS, StableFlex (1cm), needle size 24 ga, Manual Holder, pk of 3, plain gray hub๊ด๋ จ ์ ํ
๋ถ์ ์ปฌ๋ผ
ํ์ค ๋ฌผ์ง
CONDITIONS
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 ยฐC, 20 min, with stirring
desorption process
3 min, 250 ยฐC
column
SPB-1 SULFUR, 30 m ร 0.32 mm I.D., 4.0 μm (24158)
inj. temp.
250 ยฐC
oven
45 ยฐC (1.5 min) to 250 ยฐC at 12 ยฐC/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
์ค๋ช
๋ถ์ ๋ฉ๋ชจ
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 ยฐC 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.
๋ฒ์ ์ ๋ณด
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