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The temperature of the inlet detector was 260°C and the initial temperature of the oven was 190°C for 2 min, increasing to 205°C at a rate of 5°C/min for 3 min. Fatty acids were quantified using the internal standard (C21 0) after adjusting for the response as determined by Sigma-Aldrich standard mixtures (Sigma Aldrich, Madrid, Spain).
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The chip is mounted on a plastic carrier with interface and containment accumulators and 48 sample inlets and detector inlets.
Both the inlet and detector temperatures were set at 290 °C.
Inlet and detector (FID) temperatures were set at 250 280 °C respectively.
Inlet and detector temperatures were 225°C and 300°C, respectively.
The experimental conditions were as follows: inlet and detector temperature of 300 °C, interface temperature of 320 °C, ionization source of EI, electron energy of 70 eV, the ionization temperature of 240 °C.
The samples were analyzed by GC with the following temperature program: 70°C for 3 min, 10°C/min up to 90°C and hold time 2 min, 10°C/min up to 200°C and hold time 5 min. The temperatures of the inlet and detector were 200 and 250°C, respectively.
The temperature of the inlet and detector was 250°C and 340°C, respectively.
The inlet and detector were maintained at 150°C and 280°C, respectively.
Inlet and detector temperature was set to 250 °C and 1 μl of each sample was analysed using splitless injection and a constant flow rate of 2 ml min−1.
The capillary was an uncoated fused-silica capillary (Polymicro Technologies, Phoenix, Arizona, 60.2 cm total length, 50.0 cm effective length, from inlet to detector, and 75 μm internal diameter).
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