Search results for "Flame Ionization"
showing 9 items of 29 documents
Analysis of pecan nut ([i]Carya illinoinensis[/i]) unsaponifiable fraction. Effect of ripening stage on phytosterols and phytostanols composition
2014
Changes in 4-desmethylsterol, 4-monomethylsterol, 4,4-dimethylsterol and phytostanol composition were quantitatively and qualitatively investigated during the ripening of three varieties of Tunisian-grown pecan nuts (Mahan, Moore and Burkett). These components have many health benefits, especially in lowering LDL-cholesterol and preventing heart disease. The phytosterol composition of whole pecan kernel was quantified by Gas Chromatography-Flame Ionisation Detection (GC-FID) and identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen phytosterols and one phytostanol were quantified. The greatest amount of phytosterols (2852.5 mg/100 g of oil) was detected in Mahan variety at 20 …
Effects of water on gas chromatographic column efficiency measurements applied to on-column injections of volatile aroma compounds
2002
International audience
Composition of the essential oil of allium neapolitanum cirillo growing wild in sicily and its activity on microorganisms affecting historical art cr…
2015
Essential oil of the aerial parts of Allium neapolitanum Cirillo collected in Sicily were analyzed by gas-chromatography-flame-ionization detection and gas-chromatography-mass spectrometry. Nineteen compounds were identified in the oil and the main components were found to be (E)-chrysanthenyl acetate (28.1%), (Z)-chrysanthenyl acetate (23.8%), (E)-β-farnesene (9.6%), dimethyl trisulfide (9.6%), camphor (7.4%), methyl allyl disulfide (6.8%) and 1-methyl-3-allyl trisulfide (5.8%). The essential oil showed good antimicrobial activity against 11 strains of test microorganisms, including several species infesting historical material.
Contribution à l’étude de la fraction insaponifiable de trois huiles d’olive issues des variétés Guasto, Rougette et Blanquette plantés dans l’est al…
2010
The sterol profile of three Algerian virgin olive oils produced from Guasto, Blanquette and Rougette cultivar’s, varieties grown in the East of the country, was established by gas chromatography using a flame ionization detector and coupled to mass spectrometry. Four sterol compounds were identified and characterized in the three oils which are, sitosterol always predominant (43-66%), delta 5-avenasterol (8-13%), stigmasterol (≤ 1,5%) and campesterol (1-2%); one methyl sterol (4-methylsterol) : citrostadienol (4-7%) and two triterpenic alcohols : 24-methylene cycloartanol (10-33%) and cycloartenol (3-13%). These results vary according to campany and variety. Our study shows that most of the…
Chromatography with dense gases
1992
A capillary restrictor for supercritical fluid chromatography (SFC) with CO2 was made by using a micro torch and fine emery cloths or grinding blocks. This restrictor could be drawn out either directly from the end of the analytical capillary column, or from a short piece of any capillary, which was then connected to the analytical column by standard techniques. It was found that the base current of a flame ionisation detector (FID) depends strongly on the position of the capillary end with respect to the FID flame tip and on the CO2 grade, of course. Best results have been achieved at around 5 to 7 mm distance between the restrictor and the flame tip ends, and using SFC grade CO2.
Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area
2016
Freshly-distilled French wine brandies were evaluated by gas chromatography-olfactometry (GC-O). Six brandy samples were studied, coming from two growth areas, both belonging to the same limited geographic zone, which is a homogeneous vineyard area. The GC-O methodology, using detection frequency analysis, revealed 88 olfactive areas (OAs) for which the detection frequency was ≥ 25%. OAs were then identified using gas chromatography-mass spectrometry in electron and chemical ionization modes and semi-quantified by internal normalization using gas-chromatography with flame ionization detection. Co-eluting species were separated by multidimensional gas chromatography-mass spectrometry/olfacto…
Pyrolysis-gas chromatography-mass spectrometry of cured phenolic resins.
2003
A previously described pyrolysis device with a movable reaction zone was used in the present work for thermal degradation of cured novolac and resol resins. After the pyrolysis the usual major components were identified, as well as relatively low-volatile aromatic compounds which were revealed after their separation in a capillary chromatographic column. Among the latter components, for both types of cured resins, xanthene and its methyl derivatives were found. The isomers of bis(hydroxyphenyl)methane were found in considerable quantities only in the case of partially cured novolac resins which contained any linear sequences in their structure.
Analytical study of proteinaceous binding media in works of art by gas chromatography using alkyl chloroformates as derivatising agents.
2001
In this work, we present the results obtained in an analytical study of the different types of proteinaceous binding media most commonly used in paintings, using GC-FID as the technique of analysis and GC-MS as a confirmatory technique. The application of this methodology requires prior hydrolysis of the proteins in the binding media to obtain free amino acids and then volatile derivatives, in this case by reaction with chloroformates due to advantages of speed, safety and the aqueous medium in which the reaction occurs. The method proposed for the proteinaceous binding media study is to calculate the proportions of the different amino acids with respect to alanine. This method provided goo…
Analysis of odour and taste problems in high-density polyethene
1998
Abstract The compounds that cause off-flavours in plastics, have been recognized mainly as carbonyl compounds (aldehydes, ketones and esters). They occur in low concentrations, and due to their low-threshold odour concentrations, their typical odours were identified. Most of these off-flavour compounds are volatile. Chemical analysis of smelling compounds requires a very sensitive method with a high-resolution capability. The analysis of volatile organic compounds (VOCs) in high density polyethene (HD-PE) granules and waters in which the granules have been shaken for 4 h, were carried out by gas chromatography–mass spectrometry–sniffing system (GC–MS–SNIFF) and by gas chromatography–fourier…