The GC-MS analysis was performed with an Agilent 7890B-5977B GC-MS (Agilent, Santa Clara, CA, USA) coupled with a HP-5MS capillary column (30 m × 0.25 mm, 0.25 μm film thickness, Agilent, Santa Clara, CA, USA). Helium (≥ 99.999%) was used as carrier gas at a constant flow rate of 1.0 mL·min-1. 1 μL of the prepared supernatant solution was injected in split-mode with the split ratio set to 2:1 at a temperature of 250°C. The oven temperature program was initially set at 45°C, then increased to 100°C at a rate of 10°C·min-1, and subsequently increased to 280°C at a rate of 4°C·min-1, finally held for 10 min. The electronic ionization voltage of electron-impact (EI) ion source was 70 eV. The mass spectrometer was operated in full scan mode with a scanning range of 50-550 m/z. n-Alkane standard solution (C8-C20, 40 mg·L-1, Sigma-Aldrich, Switzerland) was analyzed under the same condition for retention index (RI) calculation.
Agilent 7890b 5977b gc ms
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The Agilent 7890B-5977B GC-MS is a gas chromatography-mass spectrometry (GC-MS) system. It is designed to perform qualitative and quantitative analysis of chemical compounds. The 7890B gas chromatograph and 5977B mass spectrometer work together to separate, identify, and measure individual components within a complex sample.
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4 protocols using agilent 7890b 5977b gc ms
1
GC-MS Analysis of Chemical Compounds
2
Quantitative Analysis of Sour Cream Aroma
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Aroma compounds in sour creams were analyzed, as described by Martin et al. (2011) (link), with some
modifications. An Agilent GC-MS system (Agilent 7890B-5977B-GC/MS; Agilent,
Santa Clara, CA, USA) equipped with a multipurpose sampler (MPS; Gerstel,
Mülheim, Germany) was used to identify the major aromatic compounds
(acetaldehyde, diacetyl, and acetoin) in the sour creams. For chromatographic
analysis, 5 g of sour cream sample was weighed in headspace vials and diluted
with 5 mL of distilled water. Each sample was equilibrated in an MPS agitator
for 60 min at 65°C under strong agitation and injected into a CP-Porabond
Q column (length: 25 m; internal diameter: 0.32 mm; film thickness: 5 μm)
with helium as the carrier gas. The oven temperature was initially held at
40°C for 5 min and then gradually increased to 165°C at a rate of
4°C/min, followed by holding for 5 min. Then, the temperature was raised
to 250°C at 5°C/min and finally held for 10 min. Aromatic
compounds were identified via selected ion monitoring mode analysis: m/z 29 and
44 for acetaldehyde, m/z 43 and 86 for diacetyl, and m/z 45 and 88 for acetoin.
The concentrations of acetaldehyde, diacetyl, and acetoin were quantified using
the standard addition method, and a standard curve was prepared with the
relative peak area against various concentrations (0, 5, 10, 20, and 50
mg/kg).
modifications. An Agilent GC-MS system (Agilent 7890B-5977B-GC/MS; Agilent,
Santa Clara, CA, USA) equipped with a multipurpose sampler (MPS; Gerstel,
Mülheim, Germany) was used to identify the major aromatic compounds
(acetaldehyde, diacetyl, and acetoin) in the sour creams. For chromatographic
analysis, 5 g of sour cream sample was weighed in headspace vials and diluted
with 5 mL of distilled water. Each sample was equilibrated in an MPS agitator
for 60 min at 65°C under strong agitation and injected into a CP-Porabond
Q column (length: 25 m; internal diameter: 0.32 mm; film thickness: 5 μm)
with helium as the carrier gas. The oven temperature was initially held at
40°C for 5 min and then gradually increased to 165°C at a rate of
4°C/min, followed by holding for 5 min. Then, the temperature was raised
to 250°C at 5°C/min and finally held for 10 min. Aromatic
compounds were identified via selected ion monitoring mode analysis: m/z 29 and
44 for acetaldehyde, m/z 43 and 86 for diacetyl, and m/z 45 and 88 for acetoin.
The concentrations of acetaldehyde, diacetyl, and acetoin were quantified using
the standard addition method, and a standard curve was prepared with the
relative peak area against various concentrations (0, 5, 10, 20, and 50
mg/kg).
3
Wax Composition Analysis of Cabbage Leaves
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For the wax composition studies, cabbage rosette leaf segments were collected at the harvesting stage and immersed in liquid nitrogen for storage. For wax extraction, 200–400 mg of freeze-dried samples were dipped into 15 mL n-hexane for 30 s at 60 °C and dried under a stream of nitrogen. By adding 100 μL n-hexane, 100 μL N,O-bis (trimethylsilyl) fluoroacetamide (BSTFA), and 2 μL n-tetracosane (20 mg/mL) as an internal standard, samples were shocked for 1 min and subsequently incubated for 30 min at 90 °C. These derivatized samples were then analyzed with an Agilent 7890B-5977B GC-MS (Agilent, Santa Clara, CA, USA).
4
Headspace GC-MS Analysis Conditions
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The headspace injection conditions were as follows: heater temperature was set at 150 °C; quantitative ring temperature was 160 °C; transmission line temperature was 170 °C; sample bottle equilibrium time was 15 min; continuous injection time was 0.5 min.
The GC-MS analysis was performed with an Agilent 7890B5977B GC-MS (Agilent, CA, USA) coupled with a HP-5MS capillary column (30 m × 0.25 mM, 0.25 μm, Agilent, CA, USA). Helium (≥99.999%) was used as carrier gas. Evaporated samples were injected in split-mode with the split ratio set to 5:1 at a temperature of 250 °C. The oven temperature program was initially set at 45 °C, then increased to 170 °C at a rate of 4 °C/min. The electronic ionization voltage of electron-impact (EI) ion source was 70 eV. The interface temperature was 250 °C, the ion source temperature was 230 °C and the quadrupole temperature was 150 °C. The mass spectrometer was operated in full scan mode with a scanning range of 50–500 m/z. Solvent delay time was set as 2 min.
The GC-MS analysis was performed with an Agilent 7890B5977B GC-MS (Agilent, CA, USA) coupled with a HP-5MS capillary column (30 m × 0.25 mM, 0.25 μm, Agilent, CA, USA). Helium (≥99.999%) was used as carrier gas. Evaporated samples were injected in split-mode with the split ratio set to 5:1 at a temperature of 250 °C. The oven temperature program was initially set at 45 °C, then increased to 170 °C at a rate of 4 °C/min. The electronic ionization voltage of electron-impact (EI) ion source was 70 eV. The interface temperature was 250 °C, the ion source temperature was 230 °C and the quadrupole temperature was 150 °C. The mass spectrometer was operated in full scan mode with a scanning range of 50–500 m/z. Solvent delay time was set as 2 min.
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