title: Preparation and application of covalently bonded polysaccharide-modified stationary phase for per aqueous liquid chromatography.
abstract: The mixed phosphorylated/methacryloyl polysaccharide derivative was prepared and immobilized onto porous silica surface through the radical polymerization. The successful immobilization of polysaccharide on the silica support was confirmed by FT-IR spectra, elemental analysis and transmission electron microscopy (TEM), and so on. The new stationary phase (MCPP-SP) showed both hydrophilic interaction liquid chromatography (HILIC) and per aqueous liquid chromatography (PALC) characteristics. The chromatographic behaviors were evaluated by investigating the effects of water content, column temperature, mobile phase pH and salt concentration, and a typical PALC retention feature of MCPP-SP based column was observed at high percentage of water content. Compared with C18 column, using MCPP-SP column, separation of polar compounds including synthetic pigments and sulfa compounds in the PALC mode was successfully accomplished. The results demonstrated that MCPP-SP column exhibited stronger retention efficiency for various polar compounds. PALC as a green chromatography analytical method was suitable for the replacement of HILIC.
authors.affiliation: State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang Entry-exit Inspection Quarantine Bureau, Zhenjiang 212008, China. Electronic address: chentong2006@163.com.
authors.forename: Tong
authors.initials: T
authors.lastname: Chen
authors.affiliation: Research Institute of Lanzhou Petrochemical Corporation, Lanzhou 730060, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Zhu
authors.affiliation: Animal, Plant and Food Inspection Center, Jiangsu Entry-exit Inspection Quarantine Bureau, Nanjing 210001, China.
authors.forename: Huiyuan
authors.initials: H
authors.lastname: Lu
authors.affiliation: State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang Entry-exit Inspection Quarantine Bureau, Zhenjiang 212008, China.
authors.forename: Guangsan
authors.initials: G
authors.lastname: Song
authors.affiliation: Key Laboratory of Energy and Chemical Engineering, Ningxia University, Yinchuan 750021, China.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang Entry-exit Inspection Quarantine Bureau, Zhenjiang 212008, China.
authors.forename: Hongbin
authors.initials: H
authors.lastname: Zhou
authors.affiliation: State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang Entry-exit Inspection Quarantine Bureau, Zhenjiang 212008, China.
authors.forename: Ping
authors.initials: P
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang Entry-exit Inspection Quarantine Bureau, Zhenjiang 212008, China.
authors.forename: Wanning
authors.initials: W
authors.lastname: Zhu
authors.affiliation: State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang Entry-exit Inspection Quarantine Bureau, Zhenjiang 212008, China.
authors.forename: Hechen
authors.initials: H
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Food Additive and Condiment Testing, Zhenjiang Entry-exit Inspection Quarantine Bureau, Zhenjiang 212008, China.
authors.forename: Lijun
authors.initials: L
authors.lastname: Shao
keywords: Green chromatography; Per aqueous liquid chromatography; Polysaccharide; Stationary phase