Influence of various salts on the reversed-phase retention of some dansylated amino acids in TLC

T. Cserháti, Z. Illés

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Abstract

The retention of 14 dansylated amino acid derivatives was determined using aqueous LiCl, NaCl, KCl, RbCl and CsCl solutions as eluents in reversed-phase thinlayer chromatography. The salts exerted typical salting-out effects, the retention of each dansylated amino acid increased with increasing concentration of salt in the eluent. This effect has been tentatively explained by the suppression of the dissociation of the polar groups in the solute molecules resulting in increased apparent lipophilicity. The correlation between the increased retention of dansyl amino acids and the salt concentration was found to be linear. The hydrated radii and energy of hydration of cations as well as the hydrophobicity of free amino acids and the pK value of the α-amino groups simultaneously influenced the retention.

Original languageEnglish
Pages (from-to)302-306
Number of pages5
JournalChromatographia
Volume36
Issue number1
DOIs
Publication statusPublished - Dec 1 1993

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Keywords

  • Alkali metal chlorides
  • Dansylated amino acids
  • Salting-out effect
  • Thin-layer chromatography

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Clinical Biochemistry
  • Organic Chemistry

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