Analysis of Essential Oil Compounds Using Retention Time Locked Methods and Retention Time Databases Application
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چکیده
Two retention time locked methods for the analysis of essential oil compounds are described. The first method is a gas chromatography/flame ionization detector method using a 50 m × 320 μm id × 1.05 μm HP-5 column. The second method is a gas chromatography/mass spectrometry method using a 30 m × 250 μm id × 0.25 μm HP-5MS column. Retention times of approximately 400 essential compounds were measured using both methods, Analysis of Essential Oil Compounds Using Retention Time Locked Methods and Retention Time Databases Application and two retention time databases were created. Flavor compounds in food extracts or essential oil constituents can be automatically searched based on retention times and/or mass spectra. Finally, transformation of existing retention index libraries into locked retention time databases is discussed.
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