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GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol after SPME using 65 μm Carbowax/DVB Fiber

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber suitable for GC, application for SPME

Materials

analytical column

Product No.
Description
Pricing

Nukol Capillary GC Column

size × I.D. 15 m × 0.25 mm, df 0.25 μm

related product

Product No.
Description
Pricing

SPME Fiber Holder

for use with manual sampling

SPME Fiber Holder

for use with CTC CombiPAL and Gerstel MPS2

standard

Product No.
Description
Pricing

Valeric acid

analytical standard

Butyric acid

analytical standard

Decanoic acid

analytical standard

Hexanoic acid

analytical standard

Nonanoic acid

analytical standard

Octanoic acid

analytical standard

Propionic acid

analytical standard

Dodecanoic acid

analytical standard

Isobutyric acid

analytical standard

Heptanoic acid

analytical standard

Isovaleric acid

analytical standard

CONDITIONS

sample/matrix

100 mg cheese in 40 mL vial

SPME fiber

65 μm Carbowax/divinylbenzene StableFlex (57336-U)

extraction

65 °C 15 min (headspace)

desorption process

250 °C, 1 min

column

Nukol, 15 m × 0.25 mm, 0.25 μm (24106-U)

oven

50 °C (2 min) to 220 °C at 10 °C/min

inj. temp.

250 °C

injection

splitless/split (closed 1 min), 250°C

detector

FID, 260 °C

carrier gas

helium, 30 cm/sec

liner

0.75 mm liner

sample

Parmesan cheese

Description

Analysis Note

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

Legal Information

Nukol is a trademark of Sigma-Aldrich Co. LLC