| 1C10:0 |
|---|
| 2C11:0 |
| 3C12:0 |
| 4C13:0 |
| 5C14:0 |
| 6C15:0 |
| 7C16:0 |
| 8C18:0 |
| 9C18:1 trans 9 |
| 10C18:1 cis 9 |
| 11C18:2 cis 9,12 |
| 12C20:2 cis 11,14 |
Compound Name Methyl Caprate |
CID 8050 |
Molecular Formula C11H22O2 |
Molecular Weight 186 |
No. Hydrogen Bond Acceptors 2 |
Applications
FAMEs In Monterey Jack Cheese by GC/FID on Zebron ZB-FAME
23823
Separation Mode: Application Specific
Application Specific
ZB-FAME
GC
Enzyme Inhibitors
Food & Beverage
Analytes
Details
GC Conditions (App ID: 23823)
Column: |
Part No: |
Phase Name: ZB-FAME |
Injection: Split 50:1 @ 240°C, 1.0 μL |
Oven Program: 100 ºC for 2 min to 140 ºC @ 10 °C/min to 190 ºC @ 3 ºC/min to 260 ºC @ 30 ºC/min for 2 min |
Carrier Gas: Constant Flow Helium, 1.2 mL/min |
Detection: Flame Ionization (FID) (260°C) |
Sample Notes: Recommended Liner: Zebron PLUS Single Taper with Wool, 4 mm ID
Liner Part No.: AG2-0A11-05 (for Agilent systems)
Inlet Seal: AG0-8620 (Gold Plated Easy Seal)
Septum: AG0-4696 (PhenoRed-400)
Sample Preparation
1. Weigh out 100-200 mg of cheese and place it into a scintillation vial
2. Add 100 mg pyrogallic acid
3. Add 2 mL ethanol followed by 4 mL deionized water and 4 mL NH4OH (concentrated)
4. Incubate @ 70 °C for 20 min then add 10 mL HCl and incubate for an additional 25 min
5. Extract triglycerides using 2 mL diethyl ether and 2 mL chloroform
6. Blow down extraction liquid
7. Reconstitute in 1 mL toluene and 2 mL 8 % boron trifluoride in methanol
8. Cap reaction mixture, hold @ 100 °C for 45 min
9. After reaction, add 5 mL water, 1 mL hexane, and 1 g Na2SO4
10. Extract upper layer for GC analysis |
Order Items Used in This Application
7HG-G033-10
Zebron ZB-FAME, GC Cap. Column 30m x 0.25mm x 0.2 µm, Ea
Qty:
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C10:0
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