ISSN:
1612-1112
Keywords:
Capillary electrophoresis
;
Anion exchange chromatography
;
Carbohydrate
;
Derivatization
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Summary The derivatization process of malto-oligosaccharides by means of reductive amination for the subsequent separation by capillary electrophoresis (CE) is investigated. Aminonaphthalene-disulfonic acid was used as derivatization agent for this purpose. The molecular weight distribution found by CE differed significantly from that measured by anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). While the proportion of maltodextrins with lower molecular weight was higher in CE than in HPAEC-PAD, the opposite hold for oligomers with higher molecular weights. An investigation of the derivatization process provided strong indications that degradation of higher molecular weight oligomers could be the reason for these differences. The derivatization process was optimized with respect to minimal degradation expressed as the peak area ratio of maltose to maltoheptaose at simultaneously maximal reaction rate expressed as the peak area of maltoheptaose by using a Box-Behnken design. It was found that only a compromise allowed both sufficient reaction turnover and low degradation of the oligomers. This technique could be employed successfully to analyze maltodextrins and oligomannans in coffee.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02466909
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