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Van Den Dool and Kratz 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 BP-20AT-WaxDB-WaxCP-Wax 52CBCP-Wax 52CB
Column length (m) 50.60.60.50.50.
Carrier gas HeHeHe  
Substrate      
Column diameter (mm) 0.220.320.530.320.32
Phase thickness (mum) 0.250.25   
Tstart (C) 60.65.50.60.60.
Tend (C) 220.250.220.220.220.
Heat rate (K/min) 2.2.3.4.4.
Initial hold (min)  10. 5.5.
Final hold (min) 20.60. 30.30.
I 1874.1865.1872.1853.1854.
ReferenceLesueur, de Rocca Serra, et al., 2007Pino and Marbot, 2001Brophy, Goldsack, et al., 1999Chevance and Farmer, 1999Chevance and Farmer, 1999, 2
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI
Column type CapillaryCapillaryCapillaryCapillary
Active phase CP-Wax 52CBCarbowax 20MDB-WaxDB-Wax
Column length (m) 50.60.60.60.
Carrier gas  He  
Substrate     
Column diameter (mm) 0.320.320.250.25
Phase thickness (mum)  0.4250.250.25
Tstart (C) 40.45.50.50.
Tend (C) 220.300.230.230.
Heat rate (K/min) 4.3.2.2.
Initial hold (min) 5.3.4.4.
Final hold (min) 30.20.30.30.
I 1857.1862.1874.1874.
ReferenceChevance and Farmer, 1999, 2Mondello, Dugo, et al., 1995Shiratsuchi, Shimoda, et al., 1993Shiratsuchi, Shimoda, et al., 1993
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Van Den Dool and Kratz 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.

Lesueur, de Rocca Serra, et al., 2007
Lesueur, D.; de Rocca Serra, D.; Bighelli, A.; Hoi, T.M.; Ban, N.K.; Thai, T.H.; Casanova, J., Chemical composition and antibacterial activity of the essential oil of Michelia foveolata Merryll ex Dandy from Vietnam, Flavour Fragr. J., 2007, 22, 4, 317-321, https://doi.org/10.1002/ffj.1799 . [all data]

Pino and Marbot, 2001
Pino, J.A.; Marbot, R., Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit, J. Agric. Food Chem., 2001, 49, 12, 5880-5882, https://doi.org/10.1021/jf010270g . [all data]

Brophy, Goldsack, et al., 1999
Brophy, J.J.; Goldsack, R.J.; Punruckvong, A.; Forster, P.I., The leaf essential oils of Pilidiostigma (Myrtaceae), Flavour Fragr. J., 1999, 14, 2, 143-146, https://doi.org/10.1002/(SICI)1099-1026(199903/04)14:2<143::AID-FFJ798>3.0.CO;2-P . [all data]

Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J., Identification of major volatile odor compounds in frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d . [all data]

Chevance and Farmer, 1999, 2
Chevance, F.F.V.; Farmer, L.J., Release of volatile odor compounds from full-fat and reduced-fat frankfurters, J. Agric. Food Chem., 1999, 47, 12, 5161-5168, https://doi.org/10.1021/jf9905166 . [all data]

Mondello, Dugo, et al., 1995
Mondello, L.; Dugo, P.; Basile, A.; Dugo, G., Interactive use of linear retention indices, on polar and apolar columns, with a MS-library for reliable identification of complex mixtures, J. Microcolumn Sep., 1995, 7, 6, 581-591, https://doi.org/10.1002/mcs.1220070605 . [all data]

Shiratsuchi, Shimoda, et al., 1993
Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y., Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1, J. Agric. Food Chem., 1993, 41, 4, 647-652, https://doi.org/10.1021/jf00028a027 . [all data]


Notes

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