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首页> 外文期刊>Journal of liquid chromatography and related technologies >Salt effects on the retention of peptides in hydrophobic interaction chromatography
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Salt effects on the retention of peptides in hydrophobic interaction chromatography

机译：盐对疏水相互作用色谱中肽保留的影响

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摘要

This study investigated the effects of salt in a SynChropak col- umn using peptides which are structurally simpler than proteins. Contrary to the established explanation of salt type by molal sur- face teQsion increment, the study attempted to explain salt effects by two retention parameters, S and log ~. S was considered to be related to surface tension effect, log kw to salting in effect. From the dependence of Sand log kwon temperature and the stationary phase ligand type, these parameters turned out to be useful in explaining the characteristics of hydrophobic interaction chro- matography (HIC) which are different from those of reversed phase chromatography (RPC). We examined enthalpy-entropy compensation because of the similar tendency of enthalpic and entropic values in the retention process. The uses and characteristics of five different salts were also discussed.
机译：这项研究使用结构比蛋白质简单的肽研究了SynChropak色谱柱中盐的影响。与通过摩尔表面张力增量对盐类型的既定解释相反，本研究试图通过两个保留参数S和log〜来解释盐的影响。 S被认为与表面张力作用有关，log kw与盐分作用有关。从Sand log kwon温度和固定相配体类型的相关性来看，这些参数可用于解释疏水性色谱法（HIC）的特性，该特性不同于反相色谱法（RPC）。由于在保留过程中焓值和熵值的趋势相似，因此我们研究了焓熵补偿。还讨论了五种不同盐的用途和特性。

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