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GC Analysis of Fresh and Rancid Potato Chips on SPB®-1 SULFUR after SPME using 50/30 μm DVB/Carboxen/PDMS Fiber

GC Analysis of Fresh and Rancid Potato Chips on SPB®-1 SULFUR after SPME using 50/30 μm DVB/Carboxen/PDMS Fiber suitable for GC, application for SPME

Materials

analytical column

Product No.
Description
Pricing

SPB®-1 SULFUR Capillary GC Column

L × I.D. 30 m × 0.32 mm, df 4.00 μm

SPME fiber

Product No.
Description
Pricing

SPME fiber assembly Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS)

needle size 24 ga, for use with manual holder

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

Decanal

≥98% (GC), liquid

Methyl butyrate

analytical standard

Hexanoic acid

analytical standard

Octanoic acid

analytical standard

Octane

analytical standard

Heptanal

≥95%, FCC, FG

Nonanal

analytical standard

Hexanal

analytical standard

Butyl hexanoate

analytical standard

Octanal

analytical standard

Heptanoic acid

analytical standard

CONDITIONS

sample/matrix

3 g crushed potato chips in 15 mL vial

SPME fiber

DVB/Carboxen/PDMS, 50/30 μm, StableFlex (57328-U)

extraction

headspace, 65 °C, 20 min, with stirring

desorption process

3 min, 250 °C

column

SPB-1 SULFUR, 30 m × 0.32 mm I.D., 4.0 μm (24158)

inj. temp.

250 °C

oven

45 °C (1.5 min) to 250 °C at 12 °C/min, hold 10 min

detector

quadrupole mass spectrometer, m/z = 35-290 at 0.6 sec/scan

carrier gas

helium, 40 cm/sec

injection

Splitless/split, closed 2 min

liner

0.75 mm liner

sample

3g crushed potato chips in 15 mL vial

Description

Analysis Note

Potato chips can contain up to 50% oil and are subject to rancidity. Aldehydes, particularly hexanal and heptanal, are formed from fatty acids that are cleaved at the double bonds when exposed to ultraviolet light and air. A package of 3-year-old potato chips was analyzed using SPME and compared to a fresh package. The presence of aldehydes indicated that the older chips were rancid. However, due to the age of the chips, further oxidation of the aldehydes occurred that resulted in the formation of hexanoic and heptanoic acids. A Carboxen/PDMS/DVB fiber was inserted into the headspace of the potato chip samples at 65 °C for 20 minutes with agitation. The fiber was then analyzed using GC/MS on a SPB-1 SULFUR column. This non-polar column has a thick film and is ideal for smaller molecules.

Legal Information

SPB is a registered trademark of Merck KGaA, Darmstadt, Germany