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Egg Pasta Sterols & Glycerides on Rtx-65TG

Egg Pasta Sterols & Glycerides on Rtx-65TG

Peaks
1.Squalene (IS)
2.Cholesterol
3.β-Sitosterol
4.Diglycerides
5.Triglycerides
image
GC_FF01046
ColumnRtx-65TG, 30 m, 0.25 mm ID, 0.10 µm (cat.# 17008)
SampleFat extract from egg pasta in diethyl ether solution with 3,000 ppm squalene (IS)
Conc.:50 µg/mL
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, Fabiana Pizzolongo; Dipartimento di Scienza degli Alimenti – Università degli Studi di Napoli “Federico II” – Via Università, 100 - 80055 Portici (NA) – Italia
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