Chromatography

The HPLC method used a C8 column and the potassium chloride in aqueous acetic acid as a mobile phase with a linear gradient. The retention time was a bit over 20 min and the identity of the peak was confirmed as furosine by MS (mass spectrometry).

During the heating process carbonyl groups of sugars react with amino groups of amino acids and peptides forming a variety of products. The products of this, so-called, Maillard reaction contribute to flavor, aroma, and color of soy milk.

Nano HPLC is a relatively new development in chromatography world driven by recent advancements in proteomics that would require decreasing of inner diameter (ID) of liquid chromatography (LC) column to allow for a smaller sample amount and to increase sensitivity.

Scientist at Weber State University developed methods for extraction, identification and quantitation of xanthones and their derivatives: alpha-mangostin, 8-desoxygartanin, gartanin, beta-mangostin, 3-mangostin, and 9-hydroxycalabaxanthone.

Scientists from University of Hertfordshire (UK) are using new chemistry laboratories to analyze a random selection of red wines to determine the levels of resveratrol which is a natural antioxidant found in red wine and red grape skins

Another great LC system by Agilent provides up to 20 times faster analysis and 60 % higher resolution than conventional HPLC without sacrificing resolution, precision or sensitivity and while keeping system pressure at a minimum.