Mxt 5

Manufactured by Restek

Sourced in United States, France

The MXT-5 is a high-performance gas chromatography (GC) column designed for a wide range of analytical applications. It features a 5% phenyl-methylpolysiloxane stationary phase, which provides excellent separation and peak shape for a variety of analytes. The MXT-5 column is available in various lengths and internal diameters to meet the needs of different GC systems and applications.

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Lab products found in correlation

Mxt 1701, by Restek (10 mentions) Heracles 2, by Alpha MOS (6 mentions) Heracles 2 e nose, by Alpha MOS (4 mentions) N ketones c4 c9, by Sinopharm (2 mentions) Alphasoft, by Alpha MOS (1 mentions) Hs 100, by CTC Analytics (1 mentions) Hs100 autosampler, by Alpha MOS (1 mentions) Arochembase, by Alpha MOS (1 mentions)

Spelling variants of this product

MXT-5 column (6 citations) MXT-5 capillary column (4 citations) MXT-5/MXT-1701 (3 citations)

21 protocols using mxt 5

Headspace Volatile Profiling of Loin Crusts

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The loin crusts were individually placed in a 20 mL vial on a sample holder
heated at 80°C for 20 min. The headspace volatile compounds were injected
into a gas chromatography-type electronic nose (HERACLES-2-E-NOSE, alpha-mos,
Toulouse, France) equipped with dual columns (MXT-5 and 1701, Restek,
Bellefonte, PA, USA) (length 10 m, inner diameter 180 μm, MXT-5:
non-polarity, MXT-1701: slight polarity). The analysis conditions were set as
follows: injection time of 20 min, volume of 2 mL, rate of 250 μL/s,
temperature of 200°C, and detector temperature of 260°C. The
principal component analysis (PCA) was integrated using the Alpha Soft program
(Alphasoft, Alpha MOS, Toulouse, France).

Lee J.A, & Kim H.Y. (2020). Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin. Journal of Animal Science and Technology, 62(5), 692-701.

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Gas Chromatography Separation Optimization

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A column (MXT-5, RESTEK, Bellefonte, PA, USA) (length of 15 m, inner diameter of 0.53 mm, membrane thickness of 1.0 μm) was used for separation by setting the chromatographic column temperature at 60 °C. A purity of N₂ greater than 99.99% acted as the carrier gas, the flow rate of which was programmed as follows: 2 mL/min for 2 min in the beginning for separating difficult-to-separate substances at a lower rate, followed by linearly increasing to 100 mL/min over 2–20 min, so that the substances with different properties could be detected quickly via different flow rates. The whole running time was 20 min.

Jiang H., Duan W., Zhao Y., Liu X., Wen G., Zeng F, & Liu G. (2023). Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties. Foods, 12(11), 2252.

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Mint Essential Oil Characterization

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The amount of essential oil (%) was determined by extracting it from dried plant samples by hydrodistillation method using Clevenger-type apparatus, pouring 500 mL of water on 25 g of mint and boiling it for 4 h (LST EN ISO 6571). The amount of essential oil was calculated by Rubinskienė et al. [92 (link)]. The odor profile of mint essential oil was determined using E-nose Heracles II (Alpha M.O.S., Toulouse, France) which is based on ultra-fast gas chromatography. Analysis was conducted by using a cooled Tenax trap (Shimadzu, USA); two different polarity columns, non-polar MXT-5 (5% diphenyl) and semi-polar MXT-1701 (14% cyanopropylphenyl), of 10 m length and 180 µm diameter (Restek, Bellefonte, PA, USA); two flame detectors, FID1 and FID2 (Restek, USA); automatic sampler HS 100 (CTC Analytics AG, Zwingen, Switzerland); and hydrogen gas generator Alliance (Innovative Gas Systems Inc., USA). Briefly, 20 µL of mint essential oil was incubated at 40 °C temperature for 300 s under agitation (500 rpm), volume of the injection sample into the GC system was 1000 µL at a flow rate of 125 μLs⁻¹. The carrier gas was hydrogen. For determination and sensory description AlphaSoft, V12 program, and Arochembase, V5 database (Alpha M.O.S., France) were used. Possible aromatic compounds are presented in Table S2 (Supplementary Materials).

Velička A., Tarasevičienė Ž., Hallmann E, & Kieltyka-Dadasiewicz A. (2022). Impact of Foliar Application of Amino Acids on Essential Oil Content, Odor Profile, and Flavonoid Content of Different Mint Varieties in Field Conditions. Plants, 11(21), 2938.

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Ultra-fast GC analysis of volatile oils

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The analysis of the volatile fraction of vegetable oils was conducted using ultra-fast chromatography device Heracles II equipped with HS100 autosampler (Alpha M.O.S., Toulouse, France). The gas chromatograph is equipped with two chromatography columns arranged in parallel. These chromatographic columns are: MXT-5, with crossbond diphenyl dimethyl polysiloxane stationary phase (10 m × 0.18 mm × 0.40 µm) and MXT-1701 with crossbond cyanopropylphenyl polysiloxane stationary phase (10 m × 0.18 mm × 0.40 µm) (Restek Corporation, Bellefonte, US). Hydrogen was used as a carrier gas. Detectors utilized in this device were two flame ionization detectors (μFIDs). Detailed information regarding the ultra-fast GC parameters is listed in Table 2.Table 2

Ultra-fast GC-FID parameters used in the research

Autosampler
Incubation time/s	Incubation temperature/°C	Syringe temperature/°C		Flushing time/s	Agitation speed/rpm
1200	40	100		90	500

Injector
Injection volume/mm³	Injection speed/mm³/s		Injector temperature/°C		Vent/cm³/min
2500	250		200		30

Sorbent trap
Trapping temperature/°C		Split/cm³/min		Trapping duration/s
40		1		20

Oven and detector
Initial oven temperature/°C	Initial time/s	Rate/°C/s	Terminal temperature/°C	Terminal time/s	FID detectors temperature/°C
70	2	2.0	270	18	270

Majchrzak T., Lubinska M., Różańska A., Dymerski T., Gębicki J, & Namieśnik J. (2017). Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics. Monatshefte Fur Chemie, 148(9), 1625-1630.

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Volatile Compound Analysis of Beef Patties

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Beef patty samples of 5 g were individually placed in a 20 mL vial on a sample
holder heated at 80℃ for 10 min. Volatile compounds from the headspace
injected into a gas chromatography-type electronic nose (Heracles II, Alpha MOS,
France) equipped with dual columns (MXT-5 and 1701, Restek, USA) and a flame
ionization detector (Alpha MOS). The injection volume was 5 mL, and the initial
and final trap temperatures were 40℃ and 240℃, respectively. The
column oven temperature was initially held at 40℃ for 5 s, increased to
150℃ at a rate of 0.5℃/s, increased to 260℃ at 5℃/s,
and held at 260℃ for 30 s. The peak area was integrated using the Alpha
Soft program (Alpha MOS).

Park B., Yong H.I., Choe J, & Jo C. (2018). Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties. Korean Journal for Food Science of Animal Resources, 38(5), 1019-1028.

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Volatile Profiling of C. peled by GC-IMS

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The volatile compounds in C. peled were determined by GC-IMS (FlavourSpec®, Gesellschaft für Analytische Sensorsysteme mbH [G.A.S.], Dortmund, Germany) and the method used by Jin et al. (2021) (link), with slight modification. Thermal C. peled sample (2 g) was placed in 20-mL headspace bottles and implanted (500 μL) using a high-temperature injector (85 °C) maintained at 60 °C for 20 min with an incubation speed of 500 rpm. An unbranched procedure was used. The samples were driven by high-purity nitrogen into a chromatographic column (MXT-5, 15 m,0.53 mm ID,1.0 μm df, Restek Corporation, USA) maintained at 60 ℃. The 99.99 % nitrogen gas was used as a vehicle at a programmed speed as follows: 2 mL/min for 2 min, 10 mL/min for 8 min, 100 mL/min for 10 min, and 150 mL/min for 5 min. The mixture gas was ionized in the IMS ionization cell. To prevent cross-pollution, the injector was compulsorily planed 30 s before each assay and 5 min after each assay. The n-ketones C4–C9 were used as foreign standards to estimate the retention index (RI) of each volatile chemical. Via collations of RI and the drift time (DT) through the instrumental database (FlavourSpec®, Germany), the volatile flavor substances were compared with standard chemicals in terms of DT and RI. The signal intensity denoted the height or the peak area.

Jin W., Fan X., Jiang C., Liu Y., Zhu K., Miao X, & Jiang P. (2023). Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods. Food Chemistry: X, 17, 100584.

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GC-IMS Analysis of Muscle Volatiles

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Gas chromatography−ion migration spectrometry (GC-IMS) was used to determine the volatile organic compound composition in the muscle. Before analysis, muscle samples (5 g) were placed in headspace injection bottles (20 mL) and incubated (60 °C for 15 min). A total of 500 μL gas was injected into the machine. The injection needle temperature was 85 °C. The carrier gas was high-purity nitrogen (99.999%), and an automatic sampler was used for non-split injection. The chromatographic column type was MXT-5 (RESTEK, Bellefonte, PA, USA; 15 m × 0.53 mm × 1.0 μm). The column and IMS temperature was 60 and 45 °C, respectively.

Liu G., Li L., Song S., Ma Q., Wei Y., Liang M, & Xu H. (2024). Marine Fish Oil Replacement with Lard or Basa Fish (Pangasius bocourti) Offal Oil in the Diet of Tiger Puffer (Takifugu rubripes): Effects on Growth Performance, Body Composition, and Flesh Quality. Animals : an Open Access Journal from MDPI, 14(7), 997.

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Analysis of Volatile Compounds in Dry- and Wet-Aged Beef

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Volatile compounds in dry- and wet-aged beef were analyzed by electronic nose (Heracles II, Alpha MOS, Toulouse, France) [8 (link)]. The frozen samples were thawed for 12 h at 4 °C and ground using a meat grinder (MG510, Kenwood, Hampshire, UK). Then, each sample (5 g) was weighed in a 20 mL vial and cooked for 10 min at 80 °C to obtain the volatile compounds without possible loss in sampling process after cooking. Then, the volatiles were injected into an electronic nose equipped with dual columns of MXT-5 and MXT-1701 (10 m × 180 μm × 0.4 μm; length × diameter × thickness) (Restek, Bellefonte, PA, USA). The analytical conditions for volatile compounds are in Table 1. Each peak was integrated and identified using retention time and relevance index indicating the percentage of matching probability, based on the comparison of Kovats retention index of the detected compound and the Kovats retention indices of known compounds from the AroChemBase library (Alpha MOS).

Lee D., Lee H.J., Yoon J.W., Kim M, & Jo C. (2021). Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins. Foods, 10(1), 146.

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Sausage Aroma Profiling using E-nose

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E-nose was used to analyze the aroma profile of sausage using the Go et al. [23 (link)] method. The sample was prepared by putting 5 g of sausage into a vial. An E-nose system (Heracles-II-e-nose, Alpha MOS, Toulouse, France) equipped with two columns (MXT-5/MXT-1701, Restek, Bellefonte, PA, USA) was used for measurement. E-nose testing conditions were as follows: injection speed, 125 µL/s; injection temperature, 200 °C; trap absorption temperature, 80 °C; trap desorption temperature, 250 °C; and acquisition time, 110 s. The measured values were expressed in the form of principal component analysis (PCA) and volatile compound peaks using the alpha software program (Alpha MOS, Toulouse, France).

Jeong C.H., Lee S.H., Yoon Y., Choi H.Y, & Kim H.Y. (2022). Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods, 12(1), 137.

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Volatile Compound Analysis of Soaked Fish Maw

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HS-GC-IMS (FlavourSpec ®, Dortmund, Germany) was used to detect the volatile compounds of the soaked fish maw (Jin et al., 2021 (link)). Firstly, the soaked fish maw (2 g) was put into a headspace bottle (20 mL). After incubation (40 °C, 15 min), the headspace gas (500 μL) was driven into the column (MXT-5, 15 m, 0.53 mmID, 1.0 μm df, Restek Corporation, America) by the autosampler (80 °C) with high-purity nitrogen (99.999%) according to the set program (2 mL/min, 2 min; 10 mL/min, 8 min; 100 mL/min 10 min; 150 mL/min, 10 min; 60 °C). After GC separation, the analyte was ionized in the IMS ionization chamber (positive ion mode). Finally, the volatile compounds were identified by comparing the retention index (RI) and drift time (DT).

Miao X., Li S., Shang S., Sun N., Dong X, & Jiang P. (2023). Characterization of volatile flavor compounds from fish maw soaked in five different seasonings. Food Chemistry: X, 19, 100805.

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