Flavor Volatiles on Rtx-1

Peaks
1.Methanol
2.Acetaldehyde
3.Ethanol
4.Acetone
5.Isopropyl alcohol
6.Methylene chloride
7.Hexane
8.Ethyl acetate
9.Ethyl propionate
10.n-Hexanal
11.Ethyl butyrate
12.Furfural
13.trans-2-Hexenal
14.α-Thujene
15.α-Pinene
16.Camphene
17.Sabinene
18.β-Pinene
19.Octanal
20.Myrcene
21.α-Phellandrene
22.α-Terpinene
23.p-Cymene
24.δ-Limonene
25.γ-Terpinene
Peaks
26.Octanol
27.Terpinolene
28.Nonanal
29.Linalool
30.cis-Limonene monoxide
31.trans-Limonene monoxide
32.Citronellal
33.Terpinene-4-ol
34.α-Terpineol
35.Decanal
36.d/l Carveol
37.Neral
38.Carvone
39.Geranial
40.Neryl acetate
41.Geranyl acetate
42.α-Ionone
43.β-Caryophyllene
44.trans-α-Bergamotene
45.BHA
46.β-Ionone
47.Valencene
48.γ-Elemene
49.β-Bisabolene
50.Nootketone
image
GC_FF00536
ColumnRtx®-1, 60 m, 0.53 mm ID, 0.50 µm (cat.# 10143)
Sample
Conc.: Flavor volatiles test mix
Injection
Inj. Vol.:0.8 µL split (split ratio 20:1)
Inj. Temp.:220 °C
Oven
Oven Temp.:70 °C (hold 15 min) to 190 °C at 2 °C/min (hold 5 min)
Carrier GasHe, constant linear velocity
Linear Velocity:20 cm/sec @ 70 °C
DetectorFID @ 260 °C
NotesFID Sensitivity: 64 x 10-11 AFS
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