639
GCCHROMATOGRAMS |
FOODS, FLAVORS&FRAGRANCES
Food Contaminants
OrganochlorinePesticides
Rxi®-5SilMS
Compound
Quant. ion Q1
Q3
*1.
α
-BHC
219
181
109
2.
γ
-BHC
219
181
109
3.
β
-BHC
219
181
109
4.
δ
-BHC
219
181
109
5. heptachlor
272
237
100
6. aldrin
263
293
220
7. heptachlor epoxide 263
237
81
8.
γ
-chlordane
272
237
65
9.
α
-chlordane
272
237
65
10. endosulfan I
195
207
241
11. 4,4'-DDE
246
318
176
12. dieldrin
79
263
277
13. endrin
263
281
81
14. 4,4'-DDD
235
165
199
15. endosulfan II
195
207
-
16. 4,4'-DDT
235
165
199
17. endrin aldehyde
67
250
345
18. endosulfan sulfate 272
229
239
19. methoxychlor
227
274
-
20. endrin ketone
67
317
281
* not present
Column:
Rxi
®
-5Sil MS, 30m, 0.25mm ID, 0.25µm (cat.# 13623)
Sample:
10µg/mL Organochlorine PesticideMix AB# 3
(cat.# 32415) in olive oil
Inj.:
1µL, splitless (hold 0.5min.),
3.5mm single gooseneck liner (cat.# 20962)
packedwithwool
Inj. temp.:
225°C
Carrier gas:
helium, constant flow
Flow rate:
1mL/min.
Oven temp.:
130°C to 330°C@ 5°C/min.
Det:
MS
Transfer line temp.: 320°C
Ionization:
EI
Mode:
SIM
GC_FF01044
NEW!
Acrylamide (ReferenceStandard)
Stabilwax®
Column:
Stabilwax
®
, 15m, 0.53mm ID, 0.50µm (cat.# 10637)
Sample:
25µg/mL acrylamide standard inwater
Inj.:
1.0µL, 0.5min hold
Liner:
2mm splitlesswithwool (cat.# 20830)
Inj. temp.:
260°C
Carrier gas:
helium, constant pressure
Linear velocity:
62cm/sec.@ 100°C
Oven temp.:
100°C (hold 0.5min.) to 200°C@ 15°C/min.
Det.:
FID@ 260°C
GC_FF00642
1. acrylamide
Acrylamide (PotatoChipExtract)
Stabilwax®
GC_FF00643
Column:
Stabilwax
®
, 15m, 0.53mm ID, 0.50µm (cat.# 10637)
Sample:
1g of potato chips spikedwith 100µg acrylamide
Inj.:
1.0µL, 0.5min. hold
Liner:
2mm splitlesswithwool (cat.# 20830)
Inj. temp.:
260°C
Carrier gas:
helium, constant pressure
Linear velocity:
62cm/sec.@ 100°C
Oven temp.:
100°C (hold 0.5min.) to 200°C@ 15°C/min.
Det.:
FID@ 260°C
1. acrylamide
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Mar 2011
