Three replicates of each sample were analyzed using a Hewlett-Packard Model 5890A gas chromatography (GC) instrument, equipped with a flame ionization detector and fitted with a 60 m × 0.25 mm, thickness 0.25 μm ZB-5 fused silica capillary column (Phenomenex); relevant technical details of the GC measurements were described previously [10 (link)]. The quantification of individual compounds was expressed as an absolute weight percentage compared to using an internal standard (2,6-dimethylphenol) and response factors. GC/mass spectrometry (GC/MS) analyses were carried out with an Agilent Technologies model 7820A, connected with an MS detector 5977E MSD (Agilent), using the same conditions and column described above. Monitoring of mass units was carried out at 10–900 AMU at 70 eV, while during identification (ID), peaks between 40–900 AMU were considered. Compound ID was done to compare their retention times with those of authentic samples and/or by comparing their mass spectra with those of published data [23 ,24 ] or based on interpretation of molecular EI-fragmentation.
Model 7820a
Manufactured by Agilent Technologies
Sourced in United States
The Agilent Model 7820A is a gas chromatograph designed for the analysis of a wide range of compounds. It features an electronic pneumatic control system and can be equipped with various inlet and detector options to suit different analytical requirements.
Automatically generated - may contain errors
6 protocols using model 7820a
1
GC-FID and GC-MS Analysis of Compounds
2
Comprehensive Proximate and Fatty Acid Analysis of Burgers
Check if the same lab product or an alternative is used in the 5 most similar protocols
+ Expand
Proximate analysis (moisture, protein, fat and ash) was carried out in triplicate in both raw and cooked burgers according to methodologies described elsewhere (Gómez-Estaca et al., 2019b; Salcedo-Sandoval et al., 2014) . Fatty acid contents were determined (in triplicate) in raw and cooked burgers previously freeze-dried by saponification and bimethylation as described by Lee, Tweed, Kim, and Scollan (2012) , using C13:0 as internal patron. Fatty acid methyl ester (FAME) was analyzed by gas chromatography on an Agilent gas chromatograph (Model 7820A, CA-USA) fitted with a GC-7 Agilent HP-88 capillary column (60 m × 250 µm × 0.2 μm), and a flame ionization detector was used.
Injector and detector temperatures were 250 °C and 260 °C respectively. The temperature profile of the oven was 125 °C, increasing by 8 °C/min to 145 °C (held for 26 min) and 2 °C/min to 220 °C (held for 5 min). Fatty acids were identified by comparison of retention times with a fatty acid standard (Supelco 37 FAME Mix 47885-U, USA) and expressed as g of FAME/100 g burger.
Injector and detector temperatures were 250 °C and 260 °C respectively. The temperature profile of the oven was 125 °C, increasing by 8 °C/min to 145 °C (held for 26 min) and 2 °C/min to 220 °C (held for 5 min). Fatty acids were identified by comparison of retention times with a fatty acid standard (Supelco 37 FAME Mix 47885-U, USA) and expressed as g of FAME/100 g burger.
3
Fatty Acid Quantification by GC-FID
Check if the same lab product or an alternative is used in the 5 most similar protocols
+ Expand
Fatty acid (FA) contents were determined by saponification and bimethylation as described by Alvarez et al. [23 (link)]. All the samples (PS, CFP, CB, FM5 and FM8) were previously lyophilized. Fatty acid methyl ester (FAME) was analyzed on an Agilent gas chromatograph (Model 7820A, Santa Clara, CA, USA) fitted with a GC-28 Agilent DB-23 capillary column, and a flame ionization detector was used. FA were identified by comparing retention times with an FA standard (Supelco 37 FAME Mix 47885-U, Bellefonte, PA, USA). An internal standard C13:0 was used for quantification and added to the sample before methylation, and the results were expressed as mg FA/g sample.
4
GC-MS Analysis of Essential Oils
Check if the same lab product or an alternative is used in the 5 most similar protocols
+ Expand
Samples were analyzed by a Hewlett–Packard Model 5890A gas chromatography (GC) fitted with a 60 m × 0.25 mm, thickness 0.25 μm HP-5 fused SiO2 capillary column. Injector and detector temperatures at 280 °C [8 ].
GC oven temperature was programmed as follows: from 50 to 135 °C at 5 °C/min (1 min), 5 °C/min to 225 °C (5 min), 5 °C/min to 260 °C, held for 10 min [8 ].
The EOs were analyzed without dilution (using 2,6-dimethylphenol as an internal standard) and injected by a split/splitless automatic injector. The percentage of each compound was referred to absolute weight using internal standard and response factors [8 ].
Mass spectrometry (MS) analyses were carried out using an Agilent Technologies model 7820A associated with an MS detector 5977E MSD (Agilent), at the same column and analytical conditions used for GC analyses. The HP-5 column was linked to the ion source of the mass spectrometer. Mass units were monitored from 10 to 900 at 70 eV [8 ].
The retention indices (RI) of single compounds were determined by co-injection with a homologous series of n-alkanes (C9–C22) [77 ].
GC oven temperature was programmed as follows: from 50 to 135 °C at 5 °C/min (1 min), 5 °C/min to 225 °C (5 min), 5 °C/min to 260 °C, held for 10 min [8 ].
The EOs were analyzed without dilution (using 2,6-dimethylphenol as an internal standard) and injected by a split/splitless automatic injector. The percentage of each compound was referred to absolute weight using internal standard and response factors [8 ].
Mass spectrometry (MS) analyses were carried out using an Agilent Technologies model 7820A associated with an MS detector 5977E MSD (Agilent), at the same column and analytical conditions used for GC analyses. The HP-5 column was linked to the ion source of the mass spectrometer. Mass units were monitored from 10 to 900 at 70 eV [8 ].
The retention indices (RI) of single compounds were determined by co-injection with a homologous series of n-alkanes (C9–C22) [77 ].
5
Comprehensive Proximate and Fatty Acid Analysis of Burgers
Check if the same lab product or an alternative is used in the 5 most similar protocols
+ Expand
Proximate analysis (moisture, protein, fat and ash) was carried out in triplicate in both raw and cooked burgers according to methodologies described elsewhere (Gómez-Estaca et al., 2019b; Salcedo-Sandoval et al., 2014) . Fatty acid contents were determined (in triplicate) in raw and cooked burgers previously freeze-dried by saponification and bimethylation as described by Lee, Tweed, Kim, and Scollan (2012) , using C13:0 as internal patron. Fatty acid methyl ester (FAME) was analyzed by gas chromatography on an Agilent gas chromatograph (Model 7820A, CA-USA) fitted with a GC-7 Agilent HP-88 capillary column (60 m × 250 µm × 0.2 μm), and a flame ionization detector was used.
Injector and detector temperatures were 250 °C and 260 °C respectively. The temperature profile of the oven was 125 °C, increasing by 8 °C/min to 145 °C (held for 26 min) and 2 °C/min to 220 °C (held for 5 min). Fatty acids were identified by comparison of retention times with a fatty acid standard (Supelco 37 FAME Mix 47885-U, USA) and expressed as g of FAME/100 g burger.
Injector and detector temperatures were 250 °C and 260 °C respectively. The temperature profile of the oven was 125 °C, increasing by 8 °C/min to 145 °C (held for 26 min) and 2 °C/min to 220 °C (held for 5 min). Fatty acids were identified by comparison of retention times with a fatty acid standard (Supelco 37 FAME Mix 47885-U, USA) and expressed as g of FAME/100 g burger.
6
GC-MS Analysis of Zanthoxylum chalybeum Essential Oil
Check if the same lab product or an alternative is used in the 5 most similar protocols
+ Expand
The essential oil of Zanthoxylum chalybeum analysis was done using the GC-MS system, an Agilent Technology Model 7820A fitted with HP-5 MS column (30 m x 0.250 mm internal diameter coated with 5% phenyl and 95% methylpolysiloxane film thickness 0.25 μm, stationary phase. The column temperature was programmed from 50 to 120°C at 20°C/min, 120 to 150°C at 4°C/min, 150 to 250°C at 20°C/min (with 10 min hold time) and 3.5 min solvent delay. The injector and the detector (5977E MSD) temperatures were maintained at 325°C and 350°C respectively. Helium was used as a carrier gas at a flow rate of 1 mL/min. The interface temperature was 280°C. The mass spectrometer was operated at an electron impact of 70 ev with an ion source temperature of 230 o C. The constituents of the essential oil were identified by their retention time MH (Mass Hunter) Library search NIST (National Institute of Standard and Technology) 14 Library and by comparison with mass spectra data available in the literature. The percentage of each constituent in the oil was determined based on GC peak areas.
About PubCompare
Our mission is to provide scientists with the largest repository of trustworthy protocols and intelligent analytical tools, thereby offering them extensive information to design robust protocols aimed at minimizing the risk of failures.
We believe that the most crucial aspect is to grant scientists access to a wide range of reliable sources and new useful tools that surpass human capabilities.
However, we trust in allowing scientists to determine how to construct their own protocols based on this information, as they are the experts in their field.
Ready to get started?
Sign up for free.
Registration takes 20 seconds.
Available from any computer
No download required
Revolutionizing how scientists
search and build protocols!