Glycerides and Cholesterol in Extracted Egg Fats on Rtx-65TG

Injection
Column	Rtx-65TG, 30 m, 0.25 mm ID, 0.10 µm (cat.# 17008)
Standard/Sample	50 μg/mL fat extract from egg in diethyl ether solution with 3000 ppm squalene (IS)
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 Gas	H₂, constant flow
Flow Rate:	1.5 mL/min

Detector	FID @ 370 °C
Acknowledgement	Daniele 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

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