Estimate of the selectivity of the stationary phase in gas chromatography from the values of the retention indices

1971 ◽  
Vol 20 (6) ◽  
pp. 1269-1272
Author(s):  
R. V. Golovnya ◽  
Yu. N. Arsen'ev
Keyword(s):  
Gas Chromatography ◽  
Stationary Phase ◽  
Retention Indices

Preparation of mixed stationary phase of cellulose and polysiloxane ionic liquid for gas chromatography

2014 ◽  
Vol 32 (10) ◽  
pp. 1117
Author(s):  
Gang CHEN ◽  
Xiaojie ZHAO ◽  
Jun XING ◽  
Yuhua YAO ◽  
Jingjing ZHENG
Keyword(s):  
Gas Chromatography ◽  
Ionic Liquid ◽  
Stationary Phase ◽  
Mixed Stationary Phase

Evaluation of "Dexsil 300 GC" as Stationary Phase in Gas Chromatography of Triiodothyronine and Thyroxine in Human Serum

1973 ◽  
Vol 19 (1) ◽  
pp. 109-112 ◽  
Author(s):  
Mohammed Tajuddin ◽  
Stanley G Elfbaum
Keyword(s):  
Gas Chromatography ◽  
Stationary Phase ◽  
Human Serum ◽  
Methyl Esters ◽  
Phase Separations ◽  
Heat Stable

Abstract The N,O-dipivalyl methyl esters of triiodothyronine and thyroxine were prepared and gas chromatographed. "Dexsil 300 GC," a heat-stable polycarboranesiloxane, was used as the stationary phase. Separations were good and prompt. As little as 250 pg of triiodothyronine was detectable. Dexsil 300 GC was used satisfactorily in measuring serum triiodothyronine

scholarly journals Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1492
Author(s):  
Jia Huang ◽  
Haitao Chen ◽  
Zhiming Zhang ◽  
Yuping Liu ◽  
Binshan Liu ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Solid Phase ◽  
Internal Standard ◽  
Retention Indices ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Active Compounds ◽  
Standard Curve ◽  
Key Odorants

To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.

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