Instrumental Requirements for Gas Chromatography

Poole, Colin F.; Schuette, Sheila A.

doi:10.1016/b978-0-444-42410-5.50006-7

Cited by 2 publications

(1 citation statement)

References 282 publications

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“…Samples can be injected into the column inlet. Use of an autoinjector is recommended to improve accuracy in repeated injections; high speed or suitably focused injection reduces peak broadening effects [34]. Analytes are separated through interaction with a stationary phase inside the column, and detected by the detector with the signal recorded, and finally observed as a chromatogram (a plot of signal vs time).…”

Section: Carrier Gasmentioning

confidence: 99%

Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques

Janta

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Gas chromatography-mass spectrometry/olfactometry coupled with headspace-solid phase microextraction (HS-SPME-GC-O/MS) was applied for the characterization of volatile compounds in Tom Yum soup and its individual ingredients including lemongrass, kaffir lime leaf, chili, fish sauce and lime juice. Using HS-SPME with a 50/30 ?m DVB/CAR/PDMS fiber and an extraction temperature of 40 ?C for 50 min, along with an HP-5MS capillary column programmed from 50 to 200 ?C at 3 ?C/min and an MS electron impact ionization at -70 eV, 101 peaks in the HS-SPME-GC-MS chromatogram of Tom Yum soup were detected, and 96 volatile compounds were identified including alcohols, aldehydes, esters, ethers, and terpenes. These findings are based on the comparison of MS spectra with the NIST library as well as experimental and literature retention index data. In comparison with the volatile compound profiles of each individual ingredient of Tom Yum soup (both before and after cooking), five extra volatile compounds including p-mentha-3,8-diene, ?-cyclocitral, iso-isopulegol, p-mentha-1,5-dien-8-ol and decyl acetate were found after the cooking process, possibly due to chemical reactions (such as cyclization) among the compounds in the mixed ingredients. Furthermore, eighteen aroma compounds that contribute to the impressive aroma of Tom Yum soup were detected and described. Especially, the seven dominant aroma compounds found were ?-citral, geranial, ?-linalool, geraniol, nerol, 3-(methylthio)propanal and 2-isobutyl-3-methoxypyrazine. The first four aromas detected in Tom Yum soup are from the lemongrass, kaffir lime leaf, and lime juice; the last three aroma compounds are from lemongrass, fish sauce and chili, respectively.

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Section: Carrier Gasmentioning

confidence: 99%

Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques

Janta

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Development of a method for the determination of phthalate esters in sewage sludge including chromatographic separation from polychlorinated biphenyls, pesticides and polyaromatic hydrocarbons

Zurmühl¹

1990

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A method was developed that allows phthalate esters (PEs) to be determined in sewage sludge samples by use of gas chromatography (GC) with electron-capture detection. Discrimination of the PEs in the split injector of the GC system was detected and the resulting problems are discussed. The ultrasonic technique was optimised for extraction time and number of extractions and compared with the Soxhlet extraction technique. It was shown that extraction efficiency is slightly better with ultrasonication than using Soxhlet extraction. The Soxhlet extraction also yielded much higher blank levels. The extract clean-up was carried out by dual column liquid chromatography with neutral alumina and Florisil. In this way separation of polychlorinated biphenyls, pesticides and polyaromatic hydrocarbons from the PEs was attained. This procedure was used successfully to determine PEs in several sewage sludge samples.

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Instrumental Requirements for Gas Chromatography

Cited by 2 publications

References 282 publications

Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques

Characterization of aroma-active volatile compounds in tom yum soup by gas chromatography-mass spectrometry combined with sensory evaluation techniques

Development of a method for the determination of phthalate esters in sewage sludge including chromatographic separation from polychlorinated biphenyls, pesticides and polyaromatic hydrocarbons

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