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The assessment of тт-тт selective stationary phases for two-dimensional HPLC analysis of foods : application to the analysis of coffee
journal contribution
posted on 2010-09-15, 00:00 authored by M Mnatsakanyan, Paul Stevenson, D Shock, Xavier ConlanXavier Conlan, Tiffany Goodie, K Spencer, Neil BarnettNeil Barnett, Paul FrancisPaul Francis, R ShallikerDifferences between alkyl, dipole–dipole, hydrogen bonding, and π-π selective surfaces represented by non-resonance and resonance π-stationary phases have been assessed for the separation of ‘Ristretto’ café espresso by employing 2DHPLC techniques with C18 phase selectivity detection. Geometric approach to factor analysis (GAFA) was used to measure the detected peaks (N), spreading angle (β), correlation, practical peak capacity (np) and percentage usage of the separations space, as an assessment of selectivity differences between regional quadrants of the two-dimensional separation plane. Although all tested systems were correlated to some degree to the C18 dimension, regional measurement of separation divergence revealed that performance of specific systems was better for certain sample components. The results illustrate that because of the complexity of the ‘real’ sample obtaining a truly orthogonal two-dimensional system for complex samples of natural origin may be practically impossible.
History
Journal
TalantaVolume
82Issue
4Pagination
1349 - 1357Publisher
Elsevier B.V.Location
Amsterdam, The NetherlandsPublisher DOI
ISSN
0039-9140eISSN
1873-3573Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2010, ElsevierUsage metrics
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