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CAS:83-48-7
Purity:HPLC≥98%
Appearance:White to off-white powder
Storage:Store at 2-8℃，2 years.
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GC-MS
Gas chromatography in series with mass spectrometry (GC-MS) with a MS capillary column (0.25 mm, 30 m × 0.25 mm) was used to evaluate the treated samples. The following setup parameters were used: split injection ratio of 50:1, flow rate of 1.2 mL/min of helium, transfer line temperature of 250℃, ion source temperature of 230 ℃, and injector temperature of 280℃. After holding the column temperature at 200 ℃ for 0.5 min, it was increased to 300 ℃ at a rate of 10 ℃/min and maintained at this temperature for 20 min. The modified EI ionization mode ranged from 50 to 650.
References：
Ma Y, Wang G, Deng Z, Zhang B, Li H. Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability. Foods. 2023 Jun 5;12(11):2273. doi: 10.3390/foods12112273. PMID: 37297517; PMCID: PMC10252449.
