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GC DNS
GC DNS
GC DNS
DR MD NAZMUS SAQIB
Department of Nutrition and Food Engineering
Daffodil International University
WHAT IS GAS CHROMATOGRAPHY? (GC)
Gas chromatography (GC) is an analytical technique applicable to gas, liquid, and solid samples
(components that are vaporized by heat). If a mixture of compounds is analyzed using GC system,
each compound can be separated and quantified.
Overview of GC Analysis
When a mixed solution sample is injected into the GC system, the compounds contained in
the sample, including the solvent components, are heated and vaporized within the sample
injection unit.
With GC system, the mobile phase, referred to as the carrier gas, always flows in sequence
from the sample injection unit to the column, and then to the detector. The target
components that were vaporized in the sample injection unit are transported by the carrier
gas to the column. Once in the column, the mixture of compounds is separated into the
various components, and the amount of each compound is then measured by the detector.
The detector converts the amount of each compound into an electrical signal, and sends
these signals to a data processing unit. The data obtained enables determination of the
compounds contained in the sample, and in what amounts.
Overview of GC Analysis
GC SYSTEM CONFIGURATION
There are three main GC system components
•the sample injection unit, which heats the liquid sample and vaporizes it;
• the column, which is used to separate each compound; and
• the detector, which detects the compounds and outputs their concentrations as electrical
signals.
As shown in Figure , the GC consists of a fow control section, a
sample injection port, a column, a column oven, and a detector
in which is connected to a data processor. Carrier gases such as
helium (He), nitrogen (N ) or hydrogen (H ) are preferred to be
2 2
*The detection limits are approximations. Actual values will vary depending on the compound structure and analytical conditions.
FLAME IONIZATION DETECTORS (FID)
The FID is the most common detector used in gas
chromatography. The FID is sensitive to, and capable of
detecting, compounds that contain carbon atoms (C), which
accounts for almost all organic compounds. However, the FID is
not sensitive to carbon atoms with a double bond to oxygen,
such as in carbonyl groups and carboxyl groups (CO, CO2,
HCHO, HCOOH, CS2, CCl4, etc.).
Main Applications
•Organic compound analysis
Schematic Diagram of the FID
The FID creates a hydrogen flame by burning air and hydrogen
supplied from below. The carbon in a sample carried into the
detector on carrier gas is oxidized by the hydrogen flame,
which causes an ionization reaction. The ions formed are
attracted by a collector electrode to an electrostatic field,
where the components are detected.
SAMPLE INJECTION
Sample Injection Methods
Hot Injection
•Split: Most of the sample is eliminated as only a portion is injected
into the column.
•Splitless: Not split, but only for 1 to 2 minutes after injection
•Total volume injection (Direct injection): There is no splitting
mechanism.
Cold Injection
•Cold on-column injection (OCI)
•Programmed temperature vaporization (PTV)
Syringes
When injecting samples into a GC unit, a microsyringe is used for
liquid samples whereas a gas-tight syringe is used for gas samples.
SAMPLE INJECTION
Direct injection
Split injection
Cold injection
INDUSTRIAL APPLICATION OF GC
APPLICATION OF GC IN FOOD INDUSTRIES
1.Flavor Analysis: Identifying and quantifying volatile compounds for improved sensory
attributes.
2.Quality Control: Detecting contaminants like pesticides and additives to ensure food
safety.
3.Fatty Acid Analysis: Assessing nutritional content and quality of oils and fats.
4.Aroma Compounds in Spices: Analyzing spices for flavor profile enhancement.
5.Food Safety: Verifying compliance with regulatory standards for overall food safety.
6.Beverage Analysis: Characterizing and ensuring the quality of beverages through
ingredient analysis.
7.Residue Analysis: Detecting residues from processing or packaging, ensuring product
integrity.
8.Shelf Life Studies: Monitoring changes in food composition over time for shelf life
determination.
9.Authentication of Food: Verifying the authenticity of food products by analyzing
specific markers.
10.Process Optimization: Enhancing efficiency in food production processes through
analytical insights
GC VS HPLC
High-Performance Liquid
Aspect Gas Chromatography (GC) Chromatography (HPLC)
Separates non-volatile and semi-
Principle of Separation Separates volatile compounds.
volatile compounds.
Gaseous (usually inert gases like Liquid (commonly a mixture of water
Mobile Phase
helium). and organic solvents).
Usually a thin layer of liquid on a solid
Stationary Phase Solid particles or porous material.
support.
Example: Analysis of non-volatile
Example: Flavor analysis, detection
Application in Food Industry compounds like vitamins,
of volatile compounds in spices.
preservatives, and pesticides.
Well-suited for volatile and small Ideal for non-volatile, polar, and
Suitability for Compounds
molecular weight compounds. thermally unstable compounds.
Well-suited for quantitative analysis of volatile Effective for quantifying a wide range of
Quantification
compounds. compounds in various matrices.
Video Reference
1. https://youtu.be/4Xaa9WdXVTM?feature=shared
2. https://youtu.be/UycPljfrnWo?feature=shared
3. https://youtu.be/X7J570KByC4?feature=shared
Reference
Basics & Fundamentals Gas Chromatography , application
Note Shimadzu Corporation