trans-Fats in Frosting on Rt-2560

Injection
Column	Rt-2560, 100 m, 0.25 mm ID, 0.20 µm (cat.# 13198)
Standard/Sample	See notes

Inj. Vol.:	1 µL split (split ratio 100:1)
Liner:	Topaz 4.0 mm ID Precision inlet liner w/wool (cat.# 23305)
Inj. Temp.:	250 °C
Oven
Oven Temp.:	160 °C (hold 20 min) to 250 °C at 2 °C/min (hold 10 min)
Carrier Gas	H₂, constant flow
Flow Rate:	2 mL/min

Detector	FID @ 250 °C
Constant Column + Constant Make-up:	52 mL/min
Make-up Gas Type:	N₂
Hydrogen flow:	40 mL/min
Air flow:	400 mL/min
Data Rate:	50 Hz
Instrument	Agilent 7890A GC
Sample Preparation	Sample: 0.12 g of chocolate frosting was dissolved in 1 mL hexane and 0.5 mL acetone and then reacted with 75 µL NaOCH₃ (2 M). The sample was then vortexed for 10 sec, and the reaction was stopped by the addition of 1 mL of acetic acid (0.5 M). FAMEs were extracted into the hexane layer, which was injected for analysis. Standard: cis/trans FAME mix (cat.# 35079) was diluted 50x in hexane, resulting in a final FAME concentration of 0.16–0.40%.

Download PDF