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Chocolate HILIC phases: development and characterization of novel saccharide-based stationary phases by applying non-enzymatic browning (Maillard reaction) on amino-modified silica surfaces

Citation

Schuster, G and Lindner, W, Chocolate HILIC phases: development and characterization of novel saccharide-based stationary phases by applying non-enzymatic browning (Maillard reaction) on amino-modified silica surfaces, Analytical and Bioanalytical Chemistry, 400, (8) pp. 2539-2554. ISSN 1618-2642 (2011) [Refereed Article]

Copyright Statement

Copyright 2011 Springer Verlag

DOI: doi:10.1007/s00216-011-4745-5

Abstract

Novel saccharide-based stationary phases were developed by applying non-enzymatic browning (Maillard Reaction) on aminopropyl silica material. During this process, the reducing sugars glucose, lactose, maltose, and cellobiose served as "ligand primers". The reaction cascade using cellobiose resulted in an efficient chromatographic material which further served as our model Chocolate HILIC column. (Chocolate refers to the fact that these phases are brownish.) In this way, an amine backbone was introduced to facilitate convenient manipulation of selectivity by additional attractive or repulsive ionic solute– ligand interactions in addition to the typical HILIC retention mechanism. In total, six different test sets and five different mobile phase compositions were investigated, allowing a comprehensive evaluation of the new polar column. It became evident that, besides the so-called HILIC retention mechanism based on partition phenomena, additional adsorption mechanisms, including ionic interactions, take place. Thus, the new column is another example of a HILIC-type column characterized by mixed-modal retention increments. The glucose-modified materials exhibited the relative highest overall hydrophobicity of all grafted Chocolate HILIC columns which enabled retention of lipophilic analytes with high water content mobile phases.

Item Details

Item Type:Refereed Article
Keywords:HILIC, hydrophilic interaction chromatography, weak anion exchanger, stationary phase, Maillard reaction
Research Division:Chemical Sciences
Research Group:Analytical Chemistry
Research Field:Separation Science
Objective Division:Expanding Knowledge
Objective Group:Expanding Knowledge
Objective Field:Expanding Knowledge in the Chemical Sciences
Author:Schuster, G (Dr Georg Schuster)
ID Code:91511
Year Published:2011
Web of Science® Times Cited:10
Deposited By:Austn Centre for Research in Separation Science
Deposited On:2014-05-21
Last Modified:2015-01-29
Downloads:0

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