Characteristics of a column suitable for capacity gradient chromatography with a borate eluent. 2001

A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
Toyama Institute of Health, 17-1 Nakataikoyama, Kosugi-machi, Toyama 939-0363, Japan.

In capacity gradient elution, the gradient separation of ionic species is achieved by decreasing the ion-exchange capacity of a column during the course of the separation. Diol-type hydroxy groups on the resin surface form anionic complexes with borate as an eluting reagent. Thus, a chemically bonded anion-exchange column enriched with residual hydroxy groups allows the creation of a capacity gradient. An increase in the amount of the complex formed gradually brings about a decrease in the ion-exchange capacity of the column, and strongly bound analyte ions are eluted. We investigated the characteristics of a column suitable for this eluent system. The concentration of borate eluent required to remove the ion-exchange capacity depended inversely on the ratio of the residual hydroxy groups to functional groups. On a column in which this ratio was approximately 100, the ion-exchange capacity could easily be adjusted by using a low concentration of mannitol as a competing reagent. Use of this column led to very small baseline shifts during the borate-mannitol gradients, and to the simultaneous determination of anions with widely varying retention times.

UI MeSH Term Description Entries
D001881 Borates Inorganic or organic salts and esters of boric acid. Borate
D002852 Chromatography, Ion Exchange Separation technique in which the stationary phase consists of ion exchange resins. The resins contain loosely held small ions that easily exchange places with other small ions of like charge present in solutions washed over the resins. Chromatography, Ion-Exchange,Ion-Exchange Chromatography,Chromatographies, Ion Exchange,Chromatographies, Ion-Exchange,Ion Exchange Chromatographies,Ion Exchange Chromatography,Ion-Exchange Chromatographies
D005504 Food Analysis Measurement and evaluation of the components of substances to be taken as FOOD. Analysis, Food,Analyses, Food,Food Analyses

Related Publications

A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
February 1971, Analytical biochemistry,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
July 1962, Analytical biochemistry,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
May 2006, Analytical chemistry,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
April 2008, Journal of chromatography. A,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
August 2004, Analytical sciences : the international journal of the Japan Society for Analytical Chemistry,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
April 1997, Analytical chemistry,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
February 2006, Journal of chromatography. A,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
August 2021, Journal of chromatography. A,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
June 1991, Analytical chemistry,
A Yamamoto, and S Kodama, and A Matsunaga, and Y Inoue, and T Aoyama, and Y Kumagai
May 1998, Journal of chromatography. A,
Copied contents to your clipboard!