FAMEs In Monterey Jack Cheese by GC/FID on Zebron ZB-FAME

GC Conditions

Column

Zebron ZB-FAME, GC Cap. Column 30m x 0.25mm x 0.2 µm, Ea

Part No

7HG-G033-10

Phase Name

No Phase

Injection

Split 50:1 @ 240°C

Oven Program

100 ºC for 2 min to 140 ºC @ 10 °C/min to 190 ºC @ 3 ºC/min to 260 ºC @ 30 ºC/min for 2 min

Carrier Gas

Constant Flow Helium, 1.2 mL/min

Detection

Flame Ionization (FID) @ (260°C)

Detection Info

Sample Notes

Recommended Liner: Zebron PLUS Single Taper with Wool, 4 mm ID Liner Part No.: AG2-0A11-05 (for Agilent systems) Inlet Seal: AG0-8620 (Gold Plated Easy Seal) Septum: AG0-4696 (PhenoRed-400) Sample Preparation 1. Weigh out 100-200 mg of cheese and place it into a scintillation vial 2. Add 100 mg pyrogallic acid 3. Add 2 mL ethanol followed by 4 mL deionized water and 4 mL NH4OH (concentrated) 4. Incubate @ 70 °C for 20 min then add 10 mL HCl and incubate for an additional 25 min 5. Extract triglycerides using 2 mL diethyl ether and 2 mL chloroform 6. Blow down extraction liquid 7. Reconstitute in 1 mL toluene and 2 mL 8 % boron trifluoride in methanol 8. Cap reaction mixture, hold @ 100 °C for 45 min 9. After reaction, add 5 mL water, 1 mL hexane, and 1 g Na2SO4 10. Extract upper layer for GC analysis