预测温度对色谱分离性能影响的简化方法

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2021-06-15 DOI:10.11301/jsfe.21591

S. Nozaki, N. Yoshimoto, Shuichi Yamamoto

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引用次数: 0

摘要

建立了一种预测温度对色谱分离性能影响的简化方法。采用乙醇-水流动相，采用聚合物-树脂色谱法分离两种多酚组分，作为模型分离体系。在15 ~ 45℃的大范围温度范围内，HETP值作为流动相速度的函数，在无量纲HETP图和无量纲速度图中可以用一条通用曲线很好地进行相关。推导出了预测分辨率的简化方程。该方程包括分布系数和分子扩散系数的温度依赖关系。由该方程计算的相对分离性能(分辨率)表明，最大分辨率的存在取决于分布系数的温度依赖性。即使分辨率随温度降低，较高的温度操作也可能是有利的，因为分离时间和分离体积都减少了。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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A Simplified Method for Predicting the Effect of Temperature on the Separation Performance by Chromatography

A simplified method for predicting the effect of temperature on the separation performance by chromatography was developed. As a model separation system, two polyphenol component separation by polymer-resin chromatography with ethanol-water mobile phase was chosen. HETP values as a function of mobile phase velocity for a wide range of temperatures 15-45 ℃ were well correlated by a single universal curve in the dimensionless HETP and the dimensionless velocity plots. A simplified equation that can predict the resolution was derived. The equation includes the temperature dependence of the distribution coefficients and the molecular diffusion coefficients. The relative separation performance (resolution) calculated by this equation showed that the existence of the maximum resolution depends on the temperature dependence of the distribution coefficients. Even when the resolution decreases with temperature, higher temperature operations may be advantageous as both the separation time and the separation volume decrease.

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.