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- Posts: 3
- Joined: Tue Jul 25, 2023 9:26 pm
I analyze all sorts of matrices looking at food ingredients, formulations, products.
I'm not seeing many compounds in some products, especially dairy. I suspect there are extraction problems due to matrix effects and fats trapping molecules from entering headspace.
I was hoping to improve sensitivity by switching to a splitless injection (typically have run split 5:1 or higher in the past for this analysis. However, switching to spitless seems to reduce peak area and deteriorate peak shape for some compounds.
Sample prep: ~1g of sample, 5mL saturated salt water in 20mL headspace vial
Method details:
DVB/CAR/PDMS SPME Arrow fiber 50C extraction at 40C, 40min extraction, 1min desorption.
1mL/min He flow, 250C inlet temp
liner: Agilent 5190-2293 Inlet liner, Ultra Inert, splitless, single taper, glass wool (78.5 MM ID 4MM 900 µL)
purge to split: 50mL/min @1min. Gas saver 20ml/min @2min
column: HP5ms 30m x 250um x 0.25um
oven temp ramp ~: 40C -> 250C over 1hr
