Recent Advances in Fast Gas-Chromatography: Application to the Separation of Fatty Acid Methyl Esters

Balancing Resolution with Analysis Time for Biodiesel–Diesel Fuel Separations Using GC, PCA, and the Mahalanobis Distance

In this work, a statistical metric called the Mahalanobis distance (MD) is used to compare gas chromatography separation conditions. In the two-sample case, the MD computes the distance between the means of the multivariate probability distributions of two groups. Two gas chromatography columns of the same polarity but differing length and film thickness were utilized for the analysis of fatty acid methyl esters in biodiesel fuels. Biodiesel feedstock samples representing classes of canola, coconut, flaxseed, palm kernal, safflower, soy, soyabean, sunflower, tallow, and waste grease were used in our experiments. Data sets measured from each column were aligned with the correlated optimized warping (COW) algorithm prior to principal components analysis (PCA). The PC scores were then used to compute the MD. Differences between the data produced by each column were determined by converting the MD to its corresponding p-value using the F-distribution. The combination of COW parameters that maximized the p-value were determined for each feedstock separately. The results demonstrate that chromatograms from each column could be optimally aligned to minimize the MD derived from the PC-transformed data. The corresponding p-values for each feedstock type indicated that the two column conditions could produce data that were not statistically different. As a result, the slight loss of resolution using a faster column may be acceptable based on the application for which the data are used.

Comparison of GC stationary phases for the separation of fatty acid methyl esters in biodiesel fuels

The fatty acid methyl ester (FAME) content of biodiesel fuels has traditionally been determined using gas chromatography with a polar stationary phase. In this study, a direct comparison of the separation of FAMEs present in various biodiesel samples on three polar stationary phases and one moderately polar stationary phase (with comparable column dimensions) was performed. Retention on each column was based on solubility in and polarity of the phase. Quantitative metrics describing the resolution of important FAME pairs indicate high resolution on all polar columns, yet the best resolution, particularly of geometric isomers, is achieved on the cyanopropyl column. In addition, the separation of four C18 monounsaturated isomers was optimized and the elution order determined on each column. FAME composition of various biodiesel fuel types was determined on each column to illustrate (1) chemical differences in biodiesels produced from different feedstocks and (2) chemical similarities in biodiesels of the same feedstock type produced in different locations and harvest seasons.

Phytochemical and antimicrobial characterization of Macleaya cordata herb

Macleaya cordata (plume poppy) is a source of bioactive compounds, mainly isoquinoline alkaloids which are used in phytopreparations with anti-inflammatory and antimicrobial activities. In this study, the alkaloids sanguinarine, chelerythrine, their dihydro derivatives, protopine and allocryptopine and phenolics, gallic, protocatechuic, p-hydroxybenzoic, m-hydroxybenzoic, gentisic, p-coumaric, caffeic, ferulic and sinapic acids were determined in extracts prepared from M. cordata aerial part, seeds, and seed capsules using HPLC with UV detection and/or LC/MS with electrospray ionization. The highest content of sanguinarine and chelerythrine was found in capsules. Protopine and allocryptopine were major alkaloids in leaves including footstalks. The seed oil contained dihydrosanguinarine, dihydrochelerythrine and twelve fatty acids of which linoleic, oleic, palmitic and stearic acids predominated. In addition, sanguinarine reductase, a key enzyme in sanguinarine/dihydrosanguinarine equilibrium in plants, was found for the first time, in the soluble proteins of leaves. Finally, extracts were tested for antimicrobial activity using the microdilution method on standard reference bacterial strains.

Identification of the botanical origin of pine nuts found in food products by gas-liquid chromatography analysis of fatty acid profile

Pine nuts are traditionally used in various part of the world for the preparation of desserts or sauces or in salads. Local production is not sufficient to cope with the high demand of pine nuts around the world, and countries such as China or Pakistan are exporting much of their production to Western countries. Almost all the nuts that are traditionally consumed belong to the Pinus genus, but over the past years, the number of consumer complaints following consumption of commercial pine nuts increased. Some consumers experienced taste disturbance lasting for up to two weeks after consumption. Food safety agencies raised some concerns regarding pine nuts imported from Asia and their association with taste disturbance. However, even though a formal association has not been found to date, the Pinus genus comprises species that are not classified as edible and could be eventually used to adulterate edible species. Pinus spp. seed lipids are known to contain very specific polyunsaturated fatty acids know as Delta5-olefinic acids. Seed fatty acid profile of conifers had been used in the past as a taxonomic marker, and in the present study to identify the botanical origin of pine nut in nine commercial products. Fast gas-liquid chromatography (GLC) was used to resolve the complete fatty acid profile of Pinus spp. samples in less than 5 min. A diagnostic index based on the relative levels of the main fatty acids including distinctive Delta5-olefinic acids was used to identify botanical origins. Results revealed the occurrence of the following Pinus spp. in commercial products: P. pinea, P. koraiensis, P. gerardiana, P. armandii and P. massoniana. The later two species, known as Chinese white pine and Chinese red pine, are only cultivated in China and are not listed as common source of edible pine nuts by the Food and Agriculture Organization (FAO). The present study shows that the botanical origin of pine nuts can be identified in products based on the fatty acid profile.