MICELLAR ELECTROKINETIC CHROMATOGRAPHY OF IONIC COMPOUNDS - THE ANALYSIS OF HOP BITTER ACIDS

被引：0

作者：

VINDEVOGEL, J ^{[1
]}

SANDRA, P ^{[1
]}

机构：

[1] STATE UNIV GHENT,ORGAN CHEM LAB,KRIJGSLAAN 281-S4,B-9000 GHENT,BELGIUM

来源：

HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY | 1991年 / 14卷 / 12期

关键词：

MICELLAR ELECTROKINETIC CHROMATOGRAPHY; IONIC COMPOUNDS; HOP BITTER ACIDS; PH EFFECTS; TEMPERATURE EFFECTS;

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Successful separation of the six major hop bitter compounds by micellar electrokinetic chromatography depends critically on precise pH control. Any factor which can affect the actual in-column pH must, therefore, also be carefully controlled: it has been found that temperature-induced changes of the buffer pH can cause loss of resolution and even reversals in elution order. The pH level at which the effects occur suggests that the pKa values of the analytes are modified by the micellar medium.

引用

页码：795 / 801

页数：7

共 35 条

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