Salting-out and salting-in effects in the reversed-phase thin-layer chromatography of dansylated amino acids. effect of acids

T. Cserháti, Z. Illés

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The retention of 15 dansylated amino acid derivatives was determined in aqueous solutions of formic, acetic, propionic and perchloric acid in reversed-phase thin-layer chromatography. The acids increased the retention of each derivatives at the low concentration range. This effect has been tentatively explained by the suppression of dissociation of polar groups in the solute molecules resulting in increased apparent lipophilicity (salting-out phenomenon). The higher concentrations of acid solutions decreased the retention (salting-in effect), the undissociated acid molecules probably act as an organic mobile phase. Both salting-in and salting-out phenomena can be simultaneously described by bilinear function. The polarity parameters of the amino acids, their hydrophobicity and the strength of the acid in the eluent simultaneously influence the retention.

Original languageEnglish
Pages (from-to)1495-1510
Number of pages16
JournalJournal of Liquid Chromatography
Volume14
Issue number8
DOIs
Publication statusPublished - Apr 1 1991

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Thin layer chromatography
Reverse-Phase Chromatography
Thin Layer Chromatography
Amino Acids
formic acid
Acids
Derivatives
Molecules
Hydrophobicity
Hydrophobic and Hydrophilic Interactions
Acetic Acid

ASJC Scopus subject areas

  • Molecular Medicine

Cite this

Salting-out and salting-in effects in the reversed-phase thin-layer chromatography of dansylated amino acids. effect of acids. / Cserháti, T.; Illés, Z.

In: Journal of Liquid Chromatography, Vol. 14, No. 8, 01.04.1991, p. 1495-1510.

Research output: Contribution to journalArticle

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