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Cinnamaldehyde is the component responsible for cinnamon flavor It is also a potent antimicrobial compound present in essential oils see M Friedman N Kozukue and L A Harden J Agric

Cinnamaldehyde is the component responsible for cinnamon flavor. It is also a potent antimicrobial compound present in essential oils (see M. Friedman, N. Kozukue, and L. A. Harden, J. Agric. Food Chem., 2000, 48, 5702) The GC response of an artificial mixture containing six essential oil components and methyl benzoate as an internal standard is shown in part (a) of the figure.

(a) An idealized enlargement of the region near the cinnamaldehyde peak is given in part (b) of the figure. Determine the retention time for cinnamaldehyde.

(b) From part (b) of the figure, determine the number of theoretical plates for the column.

(c) The fused-silica column was 0.25 mm x 30cm with a 0.25-flm film. Determine the height equivalent to a theoretical plate from the data in parts (a) and (b).

(d) Quantitative data were obtained by using methyl benzoate as the internal standard. The following results were found for calibration curves of cinnamaldehyde, eugenol, and thymol. The values under each component represent the peak area of the component divided by the peak area of the internal standard.

Determine the calibration curve equations for each component. Include the R2 values.

(e) From the data in part (d), determine which of the components has the highest calibration curve sensitivity? Which has the lowest?

(f) A sample containing the three essential oils in part (d) gave the peak areas relative to the internal standard area: cinnamaldeyde, 2.6; eugenol, 0.9; thymol, 3.8. Determine the concentrations of each of the oils in the sample and the standard deviations in concentration.

(g) A study was made of the decomposition of cinnamaldehyde in cinnamon oil. The oil was heated for various times at different temperatures. The following data were obtained:

Determine whether temperature has a statistical effect on the decomposition of cinnamaldehyde using analysis of variance (ANOYA). (For how to perform ANOVA, see S. R. Crouch and F. J. Holler, Applications of Microsoft® Excel in Analytical Chemistry, Chap. 3, Belmont, CA: Brooks/Cole, 2004.) In the same way, determine if time of heating has an effect.

(h) Using the data in part (g), assume that decomposition begins at 60°C and test the hypothesis that there is no effect of temperature or time.

 

 

Jun 23 2020 View more View Less

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