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CAS:123-96-6
Purity:GC≥98%
Appearance:Liquid
Storage:Store at -20℃，2 years.
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GC
The volatiles of samples were separated using a DB-17MS chromatographic column (60 m × 0.25 mm × 0.25 μm).Conditions for GC–MS analysis were as follows: The temperature of injector, interface and ion source was 250℃, 230℃and 230℃respectively. The flow rate of carrier gas (helium) was 1.0 mL/min and the oven temperature was held at 40℃ maintained for 3 min, then ramped at a rate of 4℃/min to 120℃, and ramped up to 240℃at a rate of 6℃/min (the final temperature maintained for 12 min). The data was collected at a scanning range of 35–500 amu (atomic mass unit).
References：
Xu J, Qi Y, Zhang J, Liu M, Wei X, Fan M. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation. Food Chem. 2019 Dec 1;300:125130. doi: 10.1016/j.foodchem.2019.125130. Epub 2019 Jul 4. PMID: 31325746.
