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trans-Fats in Frosting on Rt-2560
|Column||Rt-2560, 100 m, 0.25 mm ID, 0.20 µm (cat.# 13198)|
|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 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|
|Notes||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%.
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