Identifying Unknown Compounds Using Gas Chromatography/Mass Spectrometry
The sample lab report is attached, just look over the format.
1 - Condition'the Solid Phase Micro Extractor (SPME) at 280°C for 5 min in. a flow of helium.
2. Carefully insert the SPME devise into the headspace of a vial containing blue cheese and allow the SPME filament to be exposed for 5 min.
3. Carefully withdraw the SPME and insert it into the injector of the GC/MS following fbe instructors guidance.
4. Record the resulting chromatograms and search 1he computers data "base of mass spectra to tentatively identify the major volatile compounds.Questions:
c*f%i _
1. What appears to be the five major volatile compounds from the
2. What was tbs quality factor of the computer identification of these compounds (i.e., how close was the mass spectra obtained from your sample to the library mass spectra) ?
3. Describe the chemical structure of the 4 major component fragments resulting from any one . of the compounds.
4. What advantages does the mass spectrometer detector have over the flame ionization detector (FID)?
FSC 535 Food Analysis Gas Chromatography/Mass SpectroscopyMass spectroscopy (MS) is an extremely powerful tool for the identification of unknown compounds. A mass spectrometer can also be combined with gas chromatography (GC) to detect eluting compounds and provide structural information about these compounds. Mass spectroscopy provides a unique “fingerprint” of the fragments resulting from the parent compound being exposed to high energy electrons.*
This lab will use the volatile extract from blue cheese (see Food Chemistry (FSC 434) lab on food flavors). Hie compounds extracted into the organic solvent will be separated by • • GC/Flame ionization detection (FDD) and GC/MS. Tentative identification of the major compounds will be obtained by their mass spectras.
Reagents and Materials:
Volatile extract from bke533teB&-^
Equipment:
GC/FED (Agilent Model 6890N)
GC/MS (Agilent Model 6890N GC with 5973 MS detector)
Solid Phase Micro Extractor (SPME) with 100 jim polydimethylsiloxane fiber
GC/MS operating conditions:
Inlet temperature: 240°C Detector interface temperature: 25.0 °C GC oven temperature program:
Hold at 50 °C for 2 min.
Ramp to 150DC at 5°C/min.
Ramp to 230°C at 20°C/min & hold at 230°C for 4 min.
Mass spectra conditions:
70 electron volts applied to the filament System vacuum: 25 mtorr MS Temp. 194°C M/Z range: 35-175
Column DB-5-0.25[un, 30 meters * 0.25 mm Helium flow rate: 1.0 ml/min.
Solvent delay 34 3 min
Experiment
Gas Chromatography/ Mass Spectrometry
By (Your Names)
FSC 535 - Food Analysis
December 2019
Introduction
In this experiment, gas chromatography/ mass spectrometry was performed on volatile extract from coffee. Gas chromatography/ mass spectrometry (GC/MS) is a combined analytical technique that utilizes gas chromatography separation of the compounds with respect to time and mass spectrometry identification of each compound in the chromatogram (Kitson, Larse, & McEwen, 1996). Additionally, gas chromatography uses a gas mobile phase where the initial solution will be vaporized without composition and depending on the rate on which each compound will be vaporized, different compounds will be separated. Mass spectrometry on the other hand, utilized the ionizing properties of each compound to measure the mass-to-charge (m/z) ratio of a compound, thus, revealing the molecular weight of the compounds (Kitson, Larse, & McEwen, 1996).
Materials and Methods Section
Apparatus
The identification of compounds was made using a GC/FID (Agilent Model 6890N), GC/MS (Agilent Model 6890N GC with 5973 MS detector), and Solid Phase Micro Extractor (SPME) with 100 μm polydimethylsiloxane fiber.
Procedure
The experiment was performed according to the FSC Food Analysis laboratory handout (Boatright, W.L., 2006). Volatile extract from Coffee was used instead of volatile extract from blue cheese.
Results
Experiment Data
GC/FID data from the separation of the first five volatile compounds from coffee in the experiment are shown in table 1.
Table 1. Time on which the first five volatile compounds were vaporized in the experiment
Retention Time
1.471
1.787
1.937
2.080
2.282
Mass spectrometric data of first five volatile compounds of coffee are shown in table 2.
Table 2. Five most volatile compounds of coffee from the database using GC/MS
Compound
Retention time
Molecular weight
Quality
Acetic acid
2.381 min
60 g/mol
7...
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