623
GC CHROMATOGRAMS |
FOODS, FLAVORS & FRAGRANCES
Sterols, Food Test ing
Phytosterols (Saw Palmetto)
Rtx®-5
1. cholesterol
2. brassicasterol
3. campesterol
4. stigmasterol
5.
β
-sitosterol
Column:
Rtx
®
-5, 60m, 0.25mm ID, 0.25µm (cat.# 10226)
Inj.:
1µL splitless injection*
Oven temp.:
200°C (hold 1 min.) to 340°C @ 15°C/min. (hold 10 min.)
Inj./FID temp.: 345°C/355°C
*Split injection may be used, but results can have greater variability. A
split flow of 112mL/min. is suggested.
1
2
3
4
5
min.
5
10
GC_FF00368
Chromatogram provided by the Institute for Nutraceutical Advancement (INA)
GC_FF01046
Egg Pasta: Sterols & Glycerides
Rtx®-65TG
1. squalene (IS)
2. cholesterol
3.
β
-sitosterol
4. diglycerides
5. triglycerids
Column:
Rtx
®
-65TG, 30m, 0.25mm ID, 0.10µm (cat.# 17008)
Sample:
50µg/mL fat extract from egg pasta in diethyl ether solution with 3,000ppm squalene (IS)
Inj.:
0.5µL, split (1:80), 70°C (hold 12 sec.) at 99°C up to 370°C (hold 5 min.)
Carrier gas:
hydrogen
Flow rate:
1.5mL/min.
Oven temp.:
220°C (hold 2.0 min.) to 360°C @ 5°C/min. (hold 5 min.)
Det:
FID @ 370°C
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Mar 2011
