Analysis of FAMEs from pork and salmon
Analysis of FAMEs from pork and salmon
Analysis of FAMEs from pork and salmon
Analysis of FAMEs from pork and salmon
Analysis of FAMEs from pork and salmon
- Application Number
- 211000
- Method
- GC
- Results
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Legend:
1. C 5:0 2. C 10:0 3. C 12:0 4. C 13:0 5. C 14:0 6. C 15:0 7. C 16:0 8. C 16:1 9. C 17:0 10. C 17:1n7 11. C 18:0 12. C 18:1n9c+t 13. C 18:2n6c 14. C 18:3n3 15. C 19:0 16. C 20:0 17. C 20:1n9 18. C 20:2n6 19. C 20:4n6 20. C 20:3n3 21. C 20:5n3 22. C 22:0 23. C 22:1n9 24. C 22:2n6 25. C 22:6n3 26. C 24:1n9- Substances
- FAMEs
- Product(s)
Phase REF Webshop OPTIMA 225
726352.25
- Matrix
- meat
- Sample(s)
- Conditions
Injection volume: 1 µL Split: 1:40 Carrier gas: 60 kPa H2 Temperature: 50 °C (2 min) -> 125 °C, 30 °C/min -> 160 °C, 5 °C/min -> 180 °C, 20 °C/min -> 200 °C, 3 °C/min -> 220 °C, 20 °C/min (10 min)
- Detection
- FID, 260 °C
- Note
- Author
- Bantleon; Leusche; Hagemann
- Source
- VFG-Labor, Versmold, Germany
- Disclaimer
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