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Influence of pressure on the retention of sugars in hydrophilic interaction chromatography
Author(s) -
Neue Uwe D.,
Hudalla Chris J.,
Iraneta Pamela C.
Publication year - 2010
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200900628
Subject(s) - chemistry , chromatography , solvation , hydrophilic interaction chromatography , stationary phase , analyte , retention time , high performance liquid chromatography , thermoresponsive polymers in chromatography , sugar , molecule , organic chemistry
Pressure can influence the retention of analytes in hydrophilic interaction chromatography as well as in RP chromatography. We demonstrate that the retention of sugars in hydrophilic interaction chromatography decreases with pressure, and interpret the observation as a gain in solvation, or more specifically hydration, as the sugar molecules enter the water‐rich stationary phase.