By Robert Mair on Thursday, May 17, 2001 - 08:02 am:
Hi,
We are currently running an HPLC method for the analysis of carbohydrates and organic acids in pre and post fermentation samples of whisky mash and wash. (barley, wheat & maize solution) However, we get interfering peaks giving coelution. Our desire is to remove the compounds responsible for this. I think that they are peptides. Would you be able to recommend a sample treatment method that would clean the samples up. e.g. SPE.
guard column in place
samples membrane filtered & diluted to 20% strength. treated with alpha amylase & amyloglucosidase
mobile phase - 0.01M HCl in ultrapure water (isocratic)
Column - Transgenomic ICsep ICE-ION-300 Organic Acids column - cation exchange polymer in the hydrogen ionic form.
Detectors - uv/vis &refractive index
Please reply ASAP. A promt reply would be appreciated.
Yours faithfully
Robert Mair
Analyst
Allied Distillers
By Uwe Neue on Thursday, May 17, 2001 - 03:16 pm:
The carbohydrates and the polar organic acids will break through a hydrophobic SPE column (like Oasis HLB from Waters), while the suspected interferences can be made to stick.
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