By Chemuturi Venkata Nagendra on Monday, April 24, 2000 - 07:34 pm:
I was wondering if anybody knew how to analyze sugars, especially maltose by HPLC. I would like to know about the lambda-max and other parameters being used.
By Anonymous on Tuesday, April 25, 2000 - 05:18 am:
Sugars, maltose included, are easily analysed by HPLC. Separations can be acomplished by a variety of different modes (ion exchange, partition, Reversed phase, size exclusion) and conditions. Your exact choice would depend on the sample matrix and other sample related factors. Detection is often done using refractive index as underivitised sugars have no UV chromaphore. I have used evaporative light scattering detection for sugars with good results as well. The literature abounds with papers on the analysis of sugars as do the various column/equipment suppliers web sites, check them out.
Good Luck
By Chris Pohl on Thursday, May 25, 2000 - 11:32 pm:
A preferred method of detection in HPLC is via Pulsed Amperometry with anion exchaange separation at high pH. Is maltose at trace levels in your sample? If not (and you have access to an RI detector) an RI detector may be a good option. If maltose is present a trace levels then Pulsed Amperometry would probably be a better choice. A lot more details are available in Joachim Weiss' book, Ion Chromatography (second edition).
By Chris Hardwick on Wednesday, April 10, 2002 - 02:39 pm:
You may also try underivitized sugars with a UV detector at 190-210nm using Agilents carbohydrate column. I tried derivatization using 2,4-Dinitrophenylhydrazine but couldn't get a straight calibration curve - the products are not very stable with this derivatization.
By BJ on Thursday, April 11, 2002 - 11:50 am:
Chris,
When you derivate your product, have you tried this at different pH to get a stable product?
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