Abstract
To investigate the separations of all aldopentoses (ribose, arabinose, xylose and lyxose) and aldohexoses (glucose, galactose, allose, altrose, mannose, gulose, idose and talose) on the D6 stationary phase prepared by the reaction of chloromethylated styrene-divinylbenzene copolymer and N,N,N’,N’-tetramethyl-1,6-diaminohexane, we examined the effect of varying the concentration of the NaOH eluent on the elution orders. Separations of these aldoses were achieved using a 20 mM NaOH eluent. The elution behaviors of the aldoses were probably due to not only the individual pKa values, but also the chemical structures of the cyclic aldoses.
Highlights
Carbohydrates are widely distributed in Nature, and are prime substances in many biological processes [1,2,3,4]
There are subtle differences in the pKa values of the anomeric hydroxy group in carbohydrates as shown in Table 1 [21], and the separations of the various monosaccharides are achieved by anion-exchange sorbents
D-lyxose), each of which had a known pKa value, have been investigated on the D6 stationary phase obtained by the reaction of chloromethylated styrene-divinylbenzene copolymer with N,N,N’,N’tetramethyl-1,6-diaminohexane (Scheme 1)
Summary
Carbohydrates are widely distributed in Nature, and are prime substances in many biological processes [1,2,3,4]. High performance anion-exchange chromatography (HPAE) at high-pH with electrochemical detection (ED) has been introduced as a highly sensitive and selective detection method for carbohydrates without the need for prior derivatization [7,8,9,10,11,12,13,14,15] In this method, a limited number of sorbents has been reported: the electrostatically latex-coated pellicular polymeric-based anion-exchange sorbents [11] and the macroporous poly(styrene-divinylbenzene) sorbents with a trimethylammonium group [16,17]. The HPAE-ED analyses of monosaccharides, disaccharides, and oligosaccharides using the 100 mM NaOH eluent were successfully performed These results prompted us to investigate the separation of structurally very similar monsaccharides.
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