Premium
Selectivity in separation using π electron‐rich stationary phases for the comprehensive two‐dimensional analysis of café espresso
Author(s) -
Stevenson Paul G.,
Mnatsakanyan Mariam,
Dennis Gary R.,
Shalliker R. Andrew
Publication year - 2011
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.201000345
Subject(s) - chemistry , selectivity , polarity (international relations) , stationary phase , analytical chemistry (journal) , complex matrix , chromatography , matrix (chemical analysis) , organic chemistry , biochemistry , cell , catalysis
The multidimensional high‐performance liquid chromatography separations of the complex sample matrix found in café espresso coffee were completed on the propyl phenyl and butyl phenyl columns that contain 3 and 4 carbon atoms in the spacer chain, respectively. Phenyl type stationary phases are able to undergo unique π – π interactions with aromatic compounds. Previous works have found that there are differences in retention characteristics between these chain lengths and this was explored further here. It was found that when analysing the separations by quadrants, using a geometric approach to factor analysis and by measuring the normalised mean radius, subtle differences in the separations were observed and the butyl phenyl phase was more selective for the high to medium polarity species. However, there was very little difference in separation behaviour for the hydrophobic components within the coffee sample. Overall, the analysis of the entire separation showed very little difference.