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Pyridine

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Kovats' RI, polar column, temperature ramp

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type CapillaryCapillaryCapillaryCapillaryCapillary
Active phase DB-WaxDB-WaxDB-WaxBP-20Carbowax 20M
Column length (m) 60.60.60.25.50.
Carrier gas HeHeHeH2N2
Substrate      
Column diameter (mm) 0.250.250.250.200.28
Phase thickness (mum)  0.250.25  
Tstart (C) 40.40.40.65.80.
Tend (C) 190.200.200.180.200.
Heat rate (K/min) 3.3.3.12.2.
Initial hold (min) 6.5.5.3. 
Final hold (min)      
I 1193.1185.1187.1180.1180.
ReferenceShimoda and Shibamoto, 1990Tatsuka, Suekane, et al., 1990Tatsuka, Suekane, et al., 1990MacLeod and Pieris, 1983Shibamoto, Kamiya, et al., 1981
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type Capillary
Active phase Carbowax 20M
Column length (m) 50.
Carrier gas N2
Substrate  
Column diameter (mm) 0.28
Phase thickness (mum)  
Tstart (C) 80.
Tend (C) 200.
Heat rate (K/min) 2.
Initial hold (min)  
Final hold (min)  
I 1181.
ReferenceShibamoto, Kamiya, et al., 1981
Comment MSDC-RI

References

Go To: Top, Kovats' RI, polar column, temperature ramp, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Shimoda and Shibamoto, 1990
Shimoda, M.; Shibamoto, T., Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method, J. Agric. Food Chem., 1990, 38, 3, 802-804, https://doi.org/10.1021/jf00093a045 . [all data]

Tatsuka, Suekane, et al., 1990
Tatsuka, K.; Suekane, S.; Sakai, Y.; Sumitani, H., Volatile constituents of kiwi fruit flowers: simultaneous distillation and extraction versus headspace sampling, J. Agric. Food Chem., 1990, 38, 12, 2176-2180, https://doi.org/10.1021/jf00102a015 . [all data]

MacLeod and Pieris, 1983
MacLeod, A.J.; Pieris, N.M., Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products, J. Agric. Food Chem., 1983, 31, 5, 1005-1008, https://doi.org/10.1021/jf00119a021 . [all data]

Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]


Notes

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