Gas chromatographic analysis of fatty acid methyl esters of milk fat by an ionic liquid derived from L-phenylalanine as the stationary phase
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Otros documentos de la autoría: González, Laura; González Álvarez, Jaime; Fernández Gonzalo, Carla; Arias Abrodo, Pilar; Altava, Belen; Luis, Santiago V.; Burguete, M. Isabel; Gutiérrez Álvarez, María Dolores
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http://dx.doi.org/10.1016/j.talanta.2015.05.036 |
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Título
Gas chromatographic analysis of fatty acid methyl esters of milk fat by an ionic liquid derived from L-phenylalanine as the stationary phaseAutoría
Fecha de publicación
2015-10Editor
ElsevierCita bibliográfica
Mendoza, Laura González, et al. "Gas chromatographic analysis of fatty acid methyl esters of milk fat by an ionic liquid derived from L-phenylalanine as the stationary phase." Talanta 143 (2015): 212-218.Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://www.sciencedirect.com/science/article/pii/S0039914015004002Palabras clave / Materias
Resumen
A Gas Chromatography (GC) method has been developed for the separation and characterization of the different fatty acids in anhydrous milk fat (AMF) by means of an ionic liquid stationary phase, characterized by a ... [+]
A Gas Chromatography (GC) method has been developed for the separation and characterization of the different fatty acids in anhydrous milk fat (AMF) by means of an ionic liquid stationary phase, characterized by a monocationic imidazolium salt derived from l-phenylalanine. The inner surface of a fused silica capillary column was modified using this ionic liquid functionality and 3-aminopropyldiethoxymethyl silane. This coated GC column, which exhibited good thermal stability (270 °C) and good efficiency (2700 plates/m), has been characterized using the Abraham solvation parameter model. The intra-day and inter-day precision of the method have been evaluated, obtaining relative standard deviations (RSD) from 0.99% to 4.0% and from 2.8% to 9.2%, respectively. Furthermore, recoveries from 90% and 99% have been achieved. [-]
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Talanta Volume 143, 1 October 2015Derechos de acceso
Copyright © 2015 Elsevier Ltd. All rights reserved.
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