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Sp 2560

Manufactured by Merck Group
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The SP-2560 is a high-performance capillary gas chromatography (GC) column designed for the separation and analysis of fatty acid methyl esters (FAMEs). It features a cyanopropyl polysiloxane stationary phase that provides excellent separation of a wide range of FAMEs.

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Lab products found in correlation

Supelco 37 component fame mix, by Merck Group (4 mentions) 37 component fame mix, by Merck Group (4 mentions) Gc 6890n, by Agilent Technologies (3 mentions) Fame 37, by Merck Group (2 mentions) Agilent 7890, by Agilent Technologies (2 mentions) Gas chromatograph model 7890a, by Agilent Technologies (2 mentions) Agilent 6890n gc, by Merck Group (2 mentions) Supelco 37 components fame mix, by Merck Group (2 mentions) Agilent gas chromatography chemstation software, by Agilent Technologies (2 mentions) Mix c4 c24 methyl esters, by Merck Group (2 mentions) Model 7890a, by Agilent Technologies (2 mentions) Qp2010 plus chromatograph, by Shimadzu (2 mentions) Gc 2010, by Shimadzu (2 mentions) 47885 u supelco, by Merck Group (2 mentions) Trace gc, by Thermo Fisher Scientific (2 mentions) Agilent 7890b, by Agilent Technologies (1 mentions) Gc 17a, by Shimadzu (1 mentions) Gc fid gc 2014, by Shimadzu (1 mentions) Fame mix component, by Merck Group (1 mentions) Autosystem xl gas chromatograph, by PerkinElmer (1 mentions)

67 protocols using sp 2560

1

Fatty Acid Profiling by GC-FID

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Fatty acid was analyzed by gas chromatography with flame ionization detector
(GC-FID, Agilent 7890B, USA). The column was SP-2560 (ID 0.25
mm×length 100 m; Sigma-Aldrich, Germany), and fatty acid methyl ester
37 (FAME 37, Sigma-Aldrich, Germany) was used as a reference for peak
identification and quantification. The running condition of GC-FID was
followed by the FAME 37 manual (oven temperature: 140°C for 5 min;
Ramp: 240°C at 4°C/min and hold for 28 min; injector and
detector temperature: 260°C; split ratio: 1:30; injection volume: 1
μL).
Retention time and area value of each fatty acid peak, and peak pattern of
the sample were obtained. Peak was identified comparing with FAME 37 peak
pattern. These data were processed for association analysis between fatty
acid composition and the genotype.
Beak S.H., Lee Y., Lee E.B., Kim K.H., Kim J.G., Bok J.D, & Kang S.K. (2019). Study on the fatty acid profile of phospholipid and neutral lipid in Hanwoo beef and their relationship to genetic variation. Journal of Animal Science and Technology, 61(2), 69-76.
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2

Determining Fatty Acid Profile in Adipose Tissue

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The fatty acids profile was measured using the previously reported methods by Kim
et al. (2014 ). In brief, all layers of
adipose tissue from the left side thigh were utilized for fatty acids
determination. Total lipid was extracted from the adipose tissue samples with a
chloroform and methanol (2:1, v:v) mixture and quantified gravimetrically. Fatty
acids in each lipid were derivatized to methyl esters according to Lepage and
Roy (1986 (link)). Separation of fatty acid
methyl esters was achieved by gas chromatography (GC-17A, Shimadzu, Japan)
equipped with 100 m fused-silica capillary column with i.d. of 0.25 mm, a 0.20 m
film coating and SP™-2560 column stationary phase (Sigma-Aldrich Co. LLC,
USA), and flame ionization detector. Helium (purity 99.99%) carrier gas was
employed as a carrier gas at a constant column flow of 1.0 mL/min. Oven
temperature was maintained at 175°C for 30 min, increased at 5°C
per min to 215°C, and then increased at 10°C per min to
235°C. Injector and detector temperature was maintained at 260°C.
Methyl ester standards were used to identify sample fatty acid methyl
esters.
Shim Y., Kim J., Hosseindoust A., Choi Y., Kim M., Oh S., Ham H., Kumar A., Kim K., Jang A, & Chae B. (2018). Investigating Meat Quality of Broiler Chickens Fed on Heat Processed Diets Containing Corn Distillers Dried Grains with Solubles. Korean Journal for Food Science of Animal Resources, 38(3), 629-635.
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3

FAME Profiling of Extra Virgin Olive Oil

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Fatty acid as methyl ester (FAME) were determined according to Siano et al. [35 (link)]. EVOO samples (0.200 g) were transferred into Pyrex test tubes with screw caps containing 2 mL of 1.25 N HCl−methanol solution and incubated in a water bath at 90 °C for 60 min. FAMEs were extracted with n-hexane, after the addition of 2 mL of distilled water. The organic phase was filtered using Millex 0.45 µm PVDF disposable syringe filters (EMD Millipore Corp., Billerica, MA, USA), and 1 µL was directly injected into a gas chromatograph Agilent 7890 (Agilent, Palo Alto, CA, USA) equipped with a FID, using a Supelco SP-2560 100 m × 0.25 mm × 0.20 µm capillary column with biscyanopropyl siloxane stationary phase (Merck-Sigma). Samples were introduced through a split–splitless injection system of an Agilent 7683B Series autosampler in split mode (ratio 1:100) at 260 °C. The oven temperature program started at 140 °C (held for 5 min) and linearly increased to 260 °C (4 °C min−1) up to the end of the analysis. FID temperature was 260 °C. Fatty acid composition of EVOO was obtained by comparison with the retention times of the standard mixture FAME 37 components (Merck-Sigma) and was expressed as a percentage area. Data were recorded and processed using Chemstation vers. B04.03 suite (Agilent).
Siano F., Picariello G., Sammarco A.S., Celano G., Caruso T, & Vasca E. (2023). Evaluation of Novel Rapid Analytical Methods to Categorize Extra Virgin Olive Oil Based on the Coulometrically Determined Antioxidant Capacity and on the Spectrophotometric Assessment of Phenolic Compounds. Molecules, 28(7), 3108.
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4

GC-FID Analysis of Fatty Acid Composition

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The fatty acid composition was quantified according to AOCS method Ce 1j-07 23) . Briefly, one microliter of obtained fatty acid methyl ester (FAME) dissolved in hexane was analyzed by a gas chromatography-flame ionization detector system (GC-FID, GC2014, Shimadzu Corporation, Kyoto, Japan) equipped with a capillary column (SP-2560, 100 m×0.25 mm i.d., 0.20 μm thickness, Sigma-Aldrich Japan K.K.) . The temperatures of the injection port and detector were 235 and 325℃, respectively. The initial column temperature was 180℃, which was maintained for 32 min, then increased to 240℃ at the rate of 20℃/min. This final column temperature of 240℃ was maintained for 31.25 min. Helium was used as the carrier gas at a flow rate of 2.0 mL/min. The split ratio was 100:1. The fatty acid species were identified using the retention time of a FAME standard solution (Supelco 37 Component FAME Mix, Sigma-Aldrich Japan K.K.) .
Gotoh N., Kagiono S., Yoshinaga K., Mizobe H., Nagai T., Yoshida A., Beppu F, & Nagao K. (2018). Study of Trans Fatty Acid Formation in Oil by Heating Using Model Compounds. Journal of oleo science, 67(3).
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5

Fatty Acid Profiling via GC

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Following the procedure of Otles and Pire, 0.2 g of the fat extracted from the samples was added to 2 mL of 0.5 N potassium methanolic hydroxide and 10 mL of methanol, and the sample was refluxed for 30 min to produce methyl ester, after which the sample was cooled [29 (link)]. GC gas chromatography was used to evaluate the fatty acid profile. GC with flame ionization detector; GLC column, SP2560 (column length: 100 m; column diameter: 0.25 mm; film thickness: 0.25 µm), cyanopropylpolysiloxane fused silica capillary (FSC) GLC column (Supelco, Bellefonte, PA, USA); flow rates: hydrogen 0.5 mL/min, make-up (He) 35 mL/min; temperatures: injection 220 °C, detector 220 °C; temperature programming in column, starting temperature, 170 °C; final temperature, 220 °C; rate of temperature increase, 1 °C/min; final time, 10 min; split flow, 50 mL/min; split ratio, 100.0/1; velocity, 15.9 cm/s.
Bayat Tork M., Vazifedoost M., Hesarinejad M.A., Didar Z, & Shafafi Zenoozian M. (2022). Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties. Foods, 11(13), 1909.
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6

Quantitative Analysis of Fatty Acid Methyl Esters

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According to Hartman and Lago [28 ], methyl esters were initially obtained. The samples were analyzed using a Gas Chromatography system (Thermo Scientific, CG/FID-FOCUS, Milan, Italy) with a flame ionization detector (FID) and capillary column (SUPELCO sp2560) of 100 mm × 0.25 mm × 0.2 μm. Nitrogen gas was used as a mobile phase under a flow of 2.5 mL min−1. The increase in temperature in the column was 40 °C for 3 min, 180 °C for 5 min (10 °C min−1), and 240 °C for 25 min (20 °C min−1), and the injector and detector temperatures were 230 °C and 270 °C, respectively. The injected sample volume was 1.0 μL with a split ratio of 10:1 (v/v), and the resulting peaks were compared to the fatty acid standards (Supelco™ FAME MIX component).
Barros K.D., de Assis C.F., Jácome M.C., de Azevedo W.M., Ramalho A.M., dos Santos E.S., Passos T.S., de Sousa Junior F.C, & Damasceno K.S. (2023). Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255. Foods, 12(3), 564.
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7

Fatty Acid Profiling of Adipose Tissue

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Fatty acid composition of the intermuscular adipose tissue from the donor animals as well as cultured adipocytes was determined. Cellular FA were extracted according to Folch et al.25 (link) and transmethylated to fatty acid methyl esters (FAME) using sodium methoxide followed by boron trifluoride.26 (link) The FAME were analyzed using an Agilent 6850 GLC equipped with Agilent 7673A automatic sampler (Agilent Technologies, Inc.). Separations were accomplished using a 100 min SP-2560 (Supelco) fused silica capilary column (0.25 mm i.d. and 0.20 μM film thickness) according to Duckett et al.9 (link) Individual fatty acids were identified by comparison of retention times with standards (Sigma-Aldrich; Matreya). Fatty acids were quantified by incorporating an internal standard, methyl tricosanoic (C23:0) acid into each sample during methylation and expressed as amount (ug) per well (cells) or weight percentages.
Kadegowda A.K., Wright A, & Duckett S.K. (2014). Nutritional milieu of isolated stromal vascular cells determines their proliferative, adipogenic, and lipogenic capacity in vitro. Adipocyte, 3(4), 304-313.
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8

Fatty Acid Composition Analysis

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Fatty acid composition of the fat was determined according to AOCS Official Method Ce 1a-13 (AOCS, 2003) using GC-FID (Model: Agilent 7890A, USA). Fatty acids were first methylated into fatty acid methyl esters (FAME) prior to injection into an SP-2560 (Supelco, Pennsylvania, USA) capillary column (100m x FULL PAPER 0.25 mm i.d. × 0.25 μm). The oven temperature was programmed at 100°C for 5 mins, increased to 200°C at a rate of 20°C/min, and finally increased to 240°C at a rate of 10°C /min and hold for 3 mins.
Shah N.M., Sanny M., Karim N.A., Kuppan K., & Yusoff M.M. (2022). Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream. Food Research, 6(2), 172-181.
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9

Fatty Acid Profiling in Meat

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The extraction and methylation of fatty acids from breast and leg muscles in raw, boiled, and baked meat were determined using the technique proposed by Palmquist and Jenkins [13 (link)], in which fatty acids are presented in the form of methyl esters. Fatty acid methyl esters were determined through gas chromatography (Hewlett Packard 6890) equipped with an automatic injector and a silica capillary column (100 m × 0.25 mm × 0.20 μm thickness, Sp-2560, Supelco, Pennsylvania, USA). The identification of the fatty acids was done by comparing the retention times of each peak obtained from the chromatogram, with a standard of 37 methyl ester components (37 Component FAME Mix, Catalog No. -U, Supelco). The results were expressed as individual percentages of the fatty acid with respect to the total concentration.
Cigarroa-Vázquez F.A., Granados-Rivera L.D., Portillo-Salgado R., Ventura-Ríos J., Esponda-Hernández W., Hernández-Marín J.A., Cruz-Tamayo A.A, & Bautista-Martinez Y. (2022). Fatty Acids Profile and Healthy Lipids Indices of Native Mexican Guajolote Meat Treated to Two Heat Treatments. Foods, 11(10), 1509.
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10

Quantitative Platelet Phospholipid Fatty Acids

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Platelet phospholipid fatty acids are recognised as a reliable measure of compliance with fatty acids intake. This measure was used to determine the compliance with n-3 fatty acid intake in the patients. Platelet phospholipid fatty acids were measured by gas chromatography as previously described 19 . Samples were extracted with 2 ml chloroform/methanol (2:1; vol:vol). Fatty acid methyl esters were analysed by gas liquid chromatography using an Agilent Technologies model 7890A gas chromatograph (Santa Clara, CA). The column was a Supelco SP-2560 (100 m x 0.25 mm ID x 0.20 µm; Bellefonte, PA) with a temperature program as follows: 180°C (1.75 min), then 5°C/min to 200°C (held 1.75 min), then 10°C/min to 240°C (held 4.5 min) using hydrogen as carrier gas at a split ratio of 30:1. Peaks were identified by comparison with a known standard mixture.
Mas E., Barden A., Burke V., Beilin L.J., Watts G.F., Huang R.C., Puddey I.B., Irish A.B, & Mori T.A. (2016). A randomized controlled trial of the effects of n-3 fatty acids on resolvins in chronic kidney disease. Clinical nutrition (Edinburgh, Scotland), 35(2).
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