Dear all, I am recently struggling with fatty acids integration of meat with GC-MS. The main problem is compared to milk and blood samples, meat FA profile is ugly and some of them like c18 and c16 can be around 90% of all. should I divide them to different peak or just get all the area of that peak? in this case result are not comparable with literatures.
one of the meat FA profile is attached here. do you think it is normal?
what is the name of the column you are using?
Have you optimised the temp.program?
Check https://www.sciencedirect.com/science/article/pii/S1021949819300985
The column is agilent 7683B. The temp is oven 120, front inlet 250, front det 280 and it works good for blood and milk and every other parts and procedure are same. Althogh I don’t know how can I temp. Optimizing?