cis-Caryophyllene


Normal alkane RI, non-polar column, custom temperature program

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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 SE-54SE-54CP Sil 8 CBDB-5HP-5MS
Column length (m) 25.25.50.30.30.
Carrier gas HeliumHeliumHeHeHe
Substrate      
Column diameter (mm) 0.250.250.320.250.25
Phase thickness (μm) 0.250.250.250.250.25
Program 110 0C 2 0C/min -> 160 0C 5 0C/min -> 290 0C (5 min)not specified60C(2min) => 5C/min => 160C(1min) => 10C/min => 250C (5min)60C(4min) => 6C/min => 240 => 10C/min => 280C40C (10min) => 3C/min => 120C => 10C/min => 250C (5min)
I 1438.1426.1404.1362.1410.
ReferenceSouza, Souza, et al., 2006Souza, Souza, et al., 2006Judpentienë and Mockutë, 2004Letchamo, Ward, et al., 2004Ansorena, Gimeno, et al., 2001
Comment MSDC-RI MSDC-RI MSDC-RI MSDC-RI MSDC-RI

References

Go To: Top, Normal alkane RI, non-polar column, custom temperature program, Notes

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

Souza, Souza, et al., 2006
Souza, M.A.A.; Souza, S.R.; Veiga, V.F., Jr.; Cortez, J.K.P.C.; Leal, R. de.S.; Dantas, T.N.C.; Maciel, M.A.M., Composicao quimica do oleo fixo de Croton cajucara e determinacao das suas propridades fungicidas, Braz. J. Pharmacognosy, 2006, 16, 599-610. [all data]

Judpentienë and Mockutë, 2004
Judpentienë, A.; Mockutë, D., Chemical composition of essential oils of Artemisia absinthium L. (wormwood) growing wild in Vilnius, Chemija, 2004, 15, 4, 64-68. [all data]

Letchamo, Ward, et al., 2004
Letchamo, W.; Ward, W.; Heard, B.; Heard, D., Essential oil of Valeriana officinalis L. cultivars and their antimicrobial activity as influenced by harvesting time under commercial organic cultivation, J. Agric. Food Chem., 2004, 52, 12, 3915-3919, https://doi.org/10.1021/jf0353990 . [all data]

Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J., Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona, Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2 . [all data]


Notes

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