Studies of the Influence of Hydrogen Chloride on the Liquid Chromatographic Properties of Amino Bonded Phases. (Reannouncement with New Availability Information)
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Aminopropyl bonded phases are used in both the reversed-phase and normal-phase modes. Some of the more important applications are the separation of hydroxylated solutes such as simple sugars, more complex carbohydrates and other hydroxylated compounds. In most cases, solute retention is controlled by hydrogen bonding interactions between the hydroxyl and related functional groups in the solute and the lone pair electrons of the surface immobilized basic amino groups. A predictable relationship often exists between solute retention and the acidic-basic character of its functional groups. In the case where a single hydroxyl, functionality controls retention, elution increases in the order of alcohols, phenols, and acids. For solutes where more than one functional group is present in the molecule, strong multi-point interactions can occur assuming that a good fit exists between the stereo-chemistry of the solute and the spacing of the amino groups on the surface.
Studies of the Influence of Hydrogen Chloride on the Liquid Chromatographic Properties of Amino Bonded Phases. (Reannouncement with New Availability Information)