Abstract
The retention of 14 dansylated amino acid derivatives was determined using aqueous LiCl, NaCl, KCl, RbCl and CsCl solutions as eluents in reversed-phase thinlayer chromatography. The salts exerted typical salting-out effects, the retention of each dansylated amino acid increased with increasing concentration of salt in the eluent. This effect has been tentatively explained by the suppression of the dissociation of the polar groups in the solute molecules resulting in increased apparent lipophilicity. The correlation between the increased retention of dansyl amino acids and the salt concentration was found to be linear. The hydrated radii and energy of hydration of cations as well as the hydrophobicity of free amino acids and the pK value of the α-amino groups simultaneously influenced the retention.
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