In the Guidelines on Nutrition Labelling in Japan, amino columns of 4.6 mm I.D. x 250 mm Length are adopted for the analysis of monosaccharides, disaccharides and sugar alcohols. This chromatogram shows the analysis result of typical monosaccharide and disaccharide standards using an amino column, Asahipak NH2P-50 4E. Since the column is polymer-based, it is durable compared with silica-based columns and can be washed by alkali solution.
The eluent used is the mixture of water and acetonitrile. The elution volume can be changed by changing the mixing ratio.
Sample : 0.1 % each, 20 μL
1. Fructose
2. Sorbose
3. Galactose
4. Glucose
5. Xylobiose
6. Sucrose
7. Lactose
8. Maltose
Column : Shodex Asahipak NH2P-50 4E (4.6 mm I.D. x 250 mm) Eluent : CH3CN/H2O=75/25 Flow rate : 1.0 mL/min Detector : RI Column temp. : 30 °C
Sample Name Index
Operation Manual / Certificate of Analysis
Operation Manuals and Certificate of Analysis / Inspection Certificate for the following products can be downloaded here.
Product Name Index
Applications
- Elution Volume of Saccharides
- Elution Volume of Saccharides (VG-50 4E)
- Elution Volume of Saccharides (VG-25 4D)
- Separation of Anomer
- Comparison of Amino Column with Amide Column
- Comparison of Columns with Different Counter Ions
- Combination of Columns with Different Counter Ions
- Effects of Free Base Ratio of Amino Group on Plate Number (NH2P-50 4E)
- Effects of Acetonitrile Concentration on Elution Time (NH2P-50 4E)
- Effects of Acetonitrile Concentration on Elution Time (SZ5532)
- Effects of Acetonitrile Concentration on Plate Number (NH2P-50 4E)
- Durability Against Acidic Solvents (NH2P-50 4E)
- Durability Against Alkaline Solvents (NH2P-50 4E)
- Durability Against Eluent Composition Change (NH2P-50 4E)
- Effects of Sample Solvent Composition (NH2P-50 4E)
- Effects of Sample Injection Volume (NH2P-50 4E)
- Effects of Flow Rate (SC1011)
- Effects of Temperature (1) (SC1011)
- Effects of Temperature (2)
- Calibration Curves for Saccharides (NH2P-50 4E)
- Calibration Curves for Saccharides (SZ5532)
- Comparison of NH2P with Silica-based Amino Column (1)
- Comparison of NH2P with Silica-based Amino Column (2)
- Monosaccharides (1) (NH2P-50 4E)
- Monosaccharides (2) (NH2P-50 4E)
- Monosaccharides and Disaccharides (1) (SP0810)
- Monosaccharides and Disaccharides (2) (NH2P-50 4E)
- Monosaccharides and Disaccharides (4) (SZ5532)
- Monosaccharides and Disaccharides (5) (VG-50 4E)
- Monosaccharides and Disaccharides (8) (VG-25 4D)
- Mono-, Di- and Trisaccharides (1) (NH2P-50 4E)
- Saccharides in Agricultural Products (SC1011)
- Saccharides in Wood (1) (SP0810)
- Saccharides in Wood (2) (SP0810)
- Saccharides in Wood (3) (NH2P-50 4E)
- Palatinose in Food (SC1011)
- Worcester Sauce (KS-801)
- Yogurt: Sugar added (SP0810)
- Yogurt: Sugar added (NH2P-50 4E)
- Roast Sweet Potato (NH2P-50 4E)
- Roast Sweet Potato (SP0810)
- Soybean Flour (SP0810)
- Milk Coffee (NH2P-50 4E)
- Jelly (NH2P-50 4E)
- Saccharides in Bread (KS-801)
- Lactic acid Beverage and Fermented Milk (SH1011)
- Orange and Melon (SH1011)
- Orange Juice (SC1011)
- Chocolate Cake (NH2P-50 4E)
- Chocolate Cake (SZ5532)
- Maltose and Isomaltose (SZ5532)
- Saccharide Analysis Using Semi-micro Column (NH2P-50 2D)
- High Sensitive Analysis of Saccharides in powdered Milk (NH2P-50 4E)
- Glucose Derivatives (NH2P-50 4E)
- Extract of Wheat Rod (NH2P-50 4E)
- Effects of Organic Solvent in Eluent (NH2P-50 4E)
- Saccharides in Food (SC1011)
- Monosaccharides Composing Sugar Chain (SH1011)
- Maltose and Nigerose (NH2P-50 4E)
- Analysis of Ketohexose (SP0810)
- Cello-oligosaccharides and Ethanol (KS-802)
- Analysis of Rare Sugar (1) (SP0810)
- Analysis of Rare Sugar (2) (VG-50 4E)
- Galactinol (SC1011)
- Saccharides Separation in Presence of Na Salt (DC-613)
- Heptulose Separation (KS-801)
- Saccharides Analysis using Corona Charged Aerosol Detector (NH2P-50 4E)
- Comparison between NH2P-40 3E and its Conventional Type (NH2P-50 4E)
- Analysis of Saccharides and Furfurals (KS-801)
- Saccharides Analysis in Ionic Liquid (DC-613)
- Gulose (SP0810)
- Simultaneous Analysis of Lactose, Epilactose, and Lactulose (VG-50 4E)
- Simultaneous Analysis of Lactose, Epilactose, and Lactulose (2) (VG-25 4D)
- Analysis of Aldoses (VG-50 4E)
- Abnormal Behavior of Chromatogram of Saccharides Using a Pb Type Column for Ligand Exchange Chromatography
- Analysis of Fructose Glucose Syrup (High Fructose Syrup) According to Japanese Pharmaceutical Excipients Method (KS-801)
- Analysis of Maltose Starch Powder According to Japanese Pharmaceutical Excipients Method (KS-801)
- Analysis of Ribose According to USP-NF Method (KS-801)
- Analysis of Dextrose According to USP-NF Method (SC1011)
- Analysis of Tagatose According to USP-NF Method (SC1011)
- Analysis of Maltose According to USP-NF Method (KS-801)
- Analysis of Trehalose According to USP-NF Method (KS-801)
- Analysis of Maltose Hydrate According to JP Method (KS-801)
- Analysis of Trehalose According to JP Method (KS-801)
- Analysis of Lactulose According to JP Method (SP0810)
- Analysis of L-Rhamnose in Accordance with the Japan’s Specifications and Standards for Food Additives (NH2P-50 4D)
- Analysis of Ethyl α-D-Glucoside in Sake (VG-50 4E)
- Analysis of Erythrose and Threose (SC1011)
- Analysis of 2-Deoxy-D-glucose (SC1011)
- Analysis of 2-Deoxy-D-glucose (VG-50 4E)
- Analysis of Dextrose and Fructose in Cranberry Juice (NH2P-50 4E)
- Simultaneous Analysis of 15 Components Including Monosaccharides, Disaccharides, and Oligosaccharides by HILIC Mode (VG-50 4E)