611
GC CHROMATOGRAMS |
FOODS, FLAVORS & FRAGRANCES
Ant ioxidants/Preser vat ives
Column:
Rtx
®
-50, 30m, 0.53mm ID, 0.50µm (cat.# 10540)
Sample:
50ppm each in methanol
Inj.:
1.0µL direct, gooseneck splitless inlet liner, 4mm (cat.# 20798)
Inj. temp.:
280°C
Carrier gas:
helium, constant pressure
Linear velocity:
60cm/sec. @ 50°C
Oven temp.:
50°C to 240°C @15°C/min. (hold 3 min.)
Det.:
FID @ 280°C
BHA and BHT
Rtx®-50
GC_FF00630
1. butylated hydroxyanisole (BHA)
2. butylated hydroxytoluene (BHT)
Column:
Rtx
®
-20, 30m, 0.53mm ID, 0.5µm (cat.# 10340)
Sample:
1mg/mL each component in isooctane
Inj.:
1.0µL split (split ratio 20:1), 4mm inlet liner (cat.# 20814)
Inj. temp.:
320°C
Carrier gas:
hydrogen, constant flow
Flow rate:
5.2mL/min.
Oven temp.:
270°C to 290°C @ 2°C/min.
290°C to 320°C @ 10°C/min. (1 min. hold)
Det.:
FID @ 320°C
Tocopherols and Tocotrienols
Rtx®-20
GC_FF00634
1.
δ
-tocopherol
2.
β
-tocopherol
3.
γ
-tocopherol
4. dl-
δ
-tocotrienol
5.
α
-tocopherol
6. dl-
β
-tocotrienol
7. dl-
γ
-tocotrienol
8. hexadecyl hexadecanoate
9. dl-
α
-tocotrienol
Chromatogram
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Mar 2011
