Add time:07/24/2019 Source:sciencedirect.com
Fifteen carbonyl compounds that are known to be flavor components have beenanalyzed as their 2,4-dinitrophenylhydrazones by gas-liquid chromatography on a 2% SE-30 column both isothermally at 232° and with a linear temperature program at a rate of 4°/min from 200 to 270° and on a 12% F-60 column at 225°. The detectors employed were a hydrogen flame ionization detector and an electron capture detector. Mixtures of the 2,4-dinitrophenylhydrazones can be successfully resolved on both columns although derivatives of compounds such as propanal, propenal and acetone with equal numbers of carbon atoms overlap. Some of the 2,4-dinitrophenylhydrazones gave rise to double peaks in gas-liquid chromatography owing mainly to the influence of the solvent. Peaks which were only slightly asymmetric were obtained when ethyl acetate was the solvent. The sensitivity was of the order of nanograms when the flame ionization detector was employed and five-hundred times greater when the electron capture detector was employed.
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