Application of a polarity parameter model to the separation of fat-soluble vitamins by reversed-phase HPLC

The retention behavior of a series of fat-soluble vitamins has been established on the basis of a polarity retention model: log k = (log k)₀ + p (Pm N - Ps N), with p being the polarity of the solute, Pm N the mobile phase polarity, and (log k)₀ and Pm N two parameters for the characterization of th...

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Bibliographic Details
Published in:Journal of separation science 2008-10, Vol.31 (18), p.3170-3181
Main Authors: Herrero-Martínez, José Manuel, Izquierdo, Pere, Sales, Joaquim, Rosés, Martí, Bosch, Elisabeth
Format: Article
Language:English
Subjects:
Adipose Tissue - chemistry
Analytical chemistry
Biological and medical sciences
Chemistry
Chromatographic methods and physical methods associated with chromatography
Chromatography, High Pressure Liquid - methods
Dairy Products
Exact sciences and technology
Fat-soluble vitamins
Food industries
Fundamental and applied biological sciences. Psychology
Hydrophobic compounds
Milk and cheese industries. Ice creams
Models, Chemical
Molecular Structure
Other chromatographic methods
Polarity model
QSPR model
Retention prediction
Solubility
Solvents - chemistry
Vitamins - chemistry
Vitamins - isolation & purification
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Summary:The retention behavior of a series of fat-soluble vitamins has been established on the basis of a polarity retention model: log k = (log k)₀ + p (Pm N - Ps N), with p being the polarity of the solute, Pm N the mobile phase polarity, and (log k)₀ and Pm N two parameters for the characterization of the stationary phase. To estimate the p-values of solutes, two approaches have been considered. The first one is based on the application of a QSPR model, derived from the molecular structure of solutes and their log Po/w, while in the second one, the p-values are obtained from several experimental measurements. The quality of prediction of both approaches has also been evaluated, with the second one giving more accurate results for the most lipophilic vitamins. This model allows establishing the best conditions to separate and determine simultaneously some fat-soluble vitamins in dairy foods.
ISSN:1615-9306
1615-9314
DOI:10.1002/jssc.200800278