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7/30/2019 6. Analisa Gas Kromatografi 4
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.
GuilhausUNSW1999
-Allrightsreserved.
1
Outline
Separation Techniques
Gas Chromatographic Analyses Choice of Carrier Gas and Flow Rate
Stationary Phase and Film Thickness
Types of Injection
Column Temperature and Program
Choice of Detector
Calibration Methods
Standard Addition
Response Factor
Internal Standard
Area Normalisation
Example Analyses
Vaq
p
KD
D
www.chem.unsw.edu.au/UGNotes/Guilhaus/
q
Vorg
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.
GuilhausUNSW1999
-Allrightsreserved.
2
Choice of Carrier Gas and Flow-rate
Speed: H2 and He arebest because smallHETP is maintained at
high flow rates (betterresolution at fastanalysis times)
Cost: H2 and N2 are
cheapest
Safety: He and N2 aresafe (H2 flammable)
He and H2 preferred forcapillary GC - fasteranalysis times
Set flow rate to obtain lowest HETP at
fastest flow rate to get best separation and
shortest analysis time.
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.
GuilhausUNSW1999
-Allrightsreserved.
3
Stationary Phase and Film Thickness
Many different stationary phases areavailable in GC.
Stationary phases are chosen accordingto their chemical polarity.
Polarity determines the solubilityofvarious analytes.
Analytes with similar polarity to stationaryphase dissolve more readily in stationaryphase and are retained (and separated)more.
Thicker films have higher capacity(lowerresolution (larger HETPA), longerretention times).
Solubility rules apply:
Like dissolves like.
A polar stationaryphase retains and
separates polar analytes
and vice versa
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.
GuilhausUNSW1999
-Allrightsreserved.
4
Stationary Phase and Film Thickness
Hydrocarbons, halocarbons, mercaptans,
sulphides
Ethers, ketones, aldehydes, esters, tert-amines, nitro compounds and nitrileswithout a-hydrogen
Alcohols, carboxylic acids,phenols,primary & secondary amines,nitorcompounds and nitriles with a-
hydrogen
Polyhydroxy alcohols, hydroxy acids,polyprotic acids, polyphenols
LOW
INTERMEDIATE
POLAR
VERY POLAR
Polarity Class Analytes
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
5
Stationary Phase and Film Thickness
Polysiloxanes (silicones)with various polar andnon-polar groups
Polyethylene glycols
Hydrocarbons
Esters
Polyesters
TYPICAL PHASES SE-54 CB (low polarity)
94% methyl
5% phenyl
1% vinyl
Max temp. 300C
OV-1701 CB (medium polarity)
88% methyl
7% phenyl
5% cyanopropyl
Max temp. 280C
Carbowax (polar)
Max temp. 220C - O - CH2 - CH2 - O -n
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
6
Stationary Phase and Film Thickness
These tend to elute in order of theirdiffusivity.
A good indicator is the boiling point andlower BP compounds would be expected
(usually) to elute first.
COMPOUNDS WITH SIMILAR POLARITY
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
7
Chiral Stationary Phases
Chiral stationary phases may be used toseparate optical isomers (a moleculewhose mirror image is notsuperimposeable on itself is chiral).
Example
Stationary phaseincorporatesL-valine.
TheD andL enantiomers of
amino acids are separated
from each other
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
8
Types of Injection
Only a small part of thesample is delivered to thecolumn
Split controlled by needle
valve
Allows high concentrationsamples with low capacitycolumn
Splitter valve can be closedfor a splitless injection
SPLIT & SPLITLESS INJECTIONseptum purge
split
carrier gas
capillary column
vaporisation
tube
septum
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
9
Types of Injection
Volatiles equilibrate between
gas phase and liquid insealed vial at constant temp.
Important sampling techniquein food chemistry
Indirect analysis method -needs knowledge ofpartitioning
Not sensitive for high boilingcompounds
Easy to automate
STATIC HEADSPACE INJECTION
[X]C
[X]G
K =[
[
X]
X]
C
G
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
10
Column Temperature and Program
Higher column temperaturesspeed up the analysis but aredetrimental to separation of
the more volatile componentsof mixtures.
A temperature programallows the separation to bespeeded up progressivelyallowing the most volatilecomponents to separate atlower temperatures first.
T1x min
T1-T2 rampy deg./min
T2z min
cooling
cycle
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
11
Column Temperature and Program
Example
Separation of a wide boiling
range of hydrocarbons (a)isothermal; (b) temperatureprogram of 50-250C at
8/min
C15
C21
92 min
21 min
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
12
Choice of Detector
FID
TCD
MS
ECD
FTD
FPD
Flame ionisation
Thermal conductivity
Mass spectrometer
Electron capture
Flame
thermoionisation
Flame photometric
Universal, simple operation
Mainly for inorganic compounds
Universal - gives structural information
- also can be highly selective
Compound with electronegativegroups or highly conjugated -pesticides etc.
P and N containing compounds.Important in food industry. Selective
but complex to operate
P, S, Sn compounds. Food industry.
High
Low
V.High
V.High
V.High
High
Detector Notes Sensitivity
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
13
Quantification: Calibration
The purpose of calibration is to allow the size of peaks in a
chromatogram to be converted into the correspondingamount of analyte having passed through the column.
Usually the area under the peakin a chromatogram is
proportional to the amount of that compoundreaching the
detector (within the linear response range of the detector). For a particular detector, each compound will give a different
response per mole sensed by the detector - molar responsefactor.
Response factors must be taken into account when comparingpeak areas for different compounds.
Variation of Detector Response
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.GuilhausUNSW1999
-Allrightsreserved.
14
Quantification: Matrix Affects
Comparing chromatograms obtained with real samples to thosefrom artificial mixtures of pure reference compounds
(standards) may lead to errors - the sample matrix can affectthe response.
Standards should be present in an identical, or at least verysimilar, matrix as the sample.
Taking into account response factor and matrix considerations,three calibration methods emerge as most important:
Standard Addition
Internal Standard
Area Normalisation
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999
-Allrightsreserved.
15
Quantification with Standard Addition
Plot areas and extrapolateto -ve x-axis
0
area
amount of standard addition
Multiple Standard Addition
amount in sample
The standard is a pure sample of the analyte added in exact knownamounts to the sample (usually) at the beginning of the sample
preparation.
Response factors are not necessary but a pure reference compoundmust be available for every analyte.
The matrix is well matched
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999
-Allrightsreserved.
16
Quantification with Internal Standards
Known amount of a reference compound (internal standard) mixedwith sample. The internal standard must...
NOT already be present in sample BE chemically inert HAVE similar retention properties NOTreact with or change the analyte.
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999
-Allrightsreserved.
17
Quantification with Internal Standards
Relative response factors must be applied in the analysis forthe number of moles of component i
C A
A
C
Ri
i
s
s
i s
=
/
Ai=area of peak for component i
As=area of peak for standard sCs=concentration of internal standard
Ri/st = relative response factor of component i to standard s
Analysis is independent of the volume injected(excellent
precision) Internal standard present in matrix of sample but care must be
taken that matrix is matched in determination of relativeresponse factors
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999
-Allrightsreserved.
18
Quantification: Response Factors
Compound ( i)(in ref. mixture)
1
23
4
Internal Standard
Conc.(nmol/mL)
5.30
4.703.50
3.40
4.90
Peak Area(arb. units)
10102
110059980
8765
12349
RArea/Conc.
1906
23412851
2578
2520
Ri/ Rs
0.76
0.931.13
1.02
1.00
A. Measurement of Relative Response Factors
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999
-Allrightsreserved.
19
Quantification: Response Factors
Compound ( i)
1
23
4
Internal Standard
Conc.(nmol/mL)
7.14
4.990.08
3.99
4.90
Peak Area(arb. units)
12198
10422196
9152
11012
Ri/ Rs
0.76
0.931.13
1.02
1.00
B. Internal Standard AnalysisC
A
A
C
Ri
i
s
s
i s
=
/
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999
-Allrightsreserved.
20
Quantification by Area Normalisation
May be used when all mixture components elute from columnand give responses on detector.
Assumes total area of all peaks corresponds to total amount ofsample reaching detector.
Independent of injected volume
No need to match matrix No need for internal standard
Disadvantage: first condition rarely met.
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999-Allrightsreserved.
21
Quantification by Area Normalisation
Measure each peak area
Correct each area by dividing by the response factor Add corrected areas
Compute percentage of each component from ratio ofcorrected area to total area
Method and example
Compound
Methyl acetateMethyl propionate
Methyl butyrate
Area
1640045200
30200
R
0.600.78
0.88
Area/R
2733357949
34318
119600
%
22.948.5
28.6
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999-Allrightsreserved.
22
Examples of Analyses
1 cocaine
2 codeine3 morphine
4 quinine
Alkaloids
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CHEM2801 Analytical & Physical Chemistry for Food Science - Separations -4
M.G
uilhausUNSW1999-Allrightsreserved.
23
Examples of Analyses
1 17-a-estradiol
2 dihydroequiline3 testosterone
5 estrone
6 equiline
Steroids