share:
delim
delim
Glycerides and cholesterol in extracted egg fats on an Rtx-65TG

Glycerides and cholesterol in extracted egg fats on an Rtx-65TG

Peaks
1.Squalene (IS)
2.Cholesterol
3.β-sitosterol
4.diglycerides
5.triglycerides
image
GC_FF01045
ColumnRtx-65TG, 30 m, 0.25 mm ID, 0.10 µm (cat.# 17008)
Sample50 μg/mL fat extract from egg in diethyl ether solution with 3,000ppm squalene (IS)
Injection
Inj. Vol.:0.5 µL PTV split (split ratio 80:1)
Inlet Temp. Program:70 °C (hold 12 min) to 370 °C at 99 °C/min (hold 5 min)
Oven
Oven Temp.:220 °C (hold 2 min) to 360 °C at 5 °C/min (hold 5 min)
Carrier GasH2, constant flow
Flow Rate:1.5 mL/min
DetectorFID @ 370 °C
AcknowledgementDaniele Naviglio, Professor, Analytical Chemist, and Fabiana Pizzolongo, Ph.D., Food Technologist; Dipartimento di Scienza degli Alimenti – Università degli Studi di Napoli “Federico II” – Via Università, 100 - 80055 Portici (NA) – Italia
Download PDF

RELATED CHROMATOGRAM LIBRARY SEARCHES

diglycerides

,

egg

,

egg pasta

,

pasta

,

egg fat

,

fat extraction

,

glyceride profiles

,

Fraudulent

,

authentication

,

triglycerides

,

fat

,

extraction

,

temperature

,

high

,

high temperature

Printing tips! To print chromatograms full page, change the print settings in the print dialogue window of your PDF reader software: 1) "fit" or "fit to page", 2) "landscape" for wide chromatograms or "portrait" for tall chromatograms.