Shodex™ Capture the Essence
Effects of Temperature (2)
Raffinose was separated using SUGAR SH1011. Since raffinose can be easily hydrolyzed by acids, it should be analyzed at ordinary temperature.
The situation is the same for other saccharides such as sucrose.
Sample : Raffinose
Column : Shodex SUGAR SH1011 (8.0mmI.D. x 300mm) Eluent : 0.005M H2SO4 aq. Flow rate : 0.6mL/min Detector : Shodex RI Column temp. : (above); 60°C, (below); 25°C
Sample name index
Product name index
Applications
- Elution Volume of Saccharides
- Elution Volume of Saccharides (VG-50 4E)
- 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
- Effects of Acetonitrile Concentration on Elution Time (NH2P-50)
- Effects of Acetonitrile Concentration on Elution Time (SZ5532)
- Effects of Acetonitrile Concentration on Plate Number
- Durability Against Acidic Solvents
- Durability Against Alkaline Solvents
- Durability Against Eluent Composition Change
- Effects of Sample Solvent Composition
- Effects of Sample Injection Volume
- Effects of Flow Rate (SC1011)
- Effects of Temperature (1)
- Calibration Curves for Saccharides (NH2P-50)
- 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 (3) (NH2P-50 4E)
- Mono-, Di- and Trisaccharides (1) (NH2P-50 4E)
- Saccharides in Agricultural Products
- Saccharides in Wood (1) (SP0810)
- Saccharides in Wood (2) (SP0810)
- Palatinose in Food (SC1011)
- Worcester Sauce
- Yogurt: Sugar added (SP0810)
- Yogurt: Sugar added (NH2P-50)
- 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)
- Raspberry Jam
- Candy
- Lactic acid Beverage and Fermented Milk
- Orange and Melon
- Orange Juice
- Chocolate Cake (NH2P-50)
- Chocolate Cake (SZ5532)
- Maltose and Isomaltose
- Saccharide Analysis Using Semi-micro Column
- Saccharides in powdered Milk
- Glucose Derivatives
- Extract of Wheat Rod
- Effects of Organic Solvent in Eluent
- Saccharides in Food
- Monosaccharides Composing Sugar Chain
- Maltose and Nigerose
- Analysis of Ketohexose (SP0810)
- Monosaccharides and Disaccharides (4)
- Cello-oligosaccharides and Ethanol
- Analysis of Rare Sugar (1) (SP0810)
- Galactinol (SC1011)
- Analysis of Rare Sugar (2) (VG-50 4E)
- Saccharides Separation in Presence of Na Salt (DC-613)
- Heptulose Separation (KS-801)
- Saccharides Analysis using Corona Charged Aerosol Detector
- 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)
- Analysis of Trehalose According to JP Method (KS-801)
- Simultaneous Analysis of Lactose, Epilactose, and Lactulose (VG-50 4E)
- Analysis of Trehalose According to USP-NF Method (KS-801)
- Saccharides in Wood (3) (NH2P-50 4E)
- Monosaccharides and Disaccharides (5) (VG-50 4E)
- 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 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 Ethyl α-D-Glucoside in Sake (VG-50 4E)
- Analysis of Maltose According to USP-NF Method (KS-801)
- Analysis of Maltose Hydrate According to JP Method (KS-801)
- Analysis of Lactulose According to JP Method (SP0810)
- Analysis of Erythrose and Threose (SC1011)
Applications (related information)
Saccharides and Organic Acids
- Monosaccharides and Oligosaccharides
- Oligosaccharides
- Acid Saccharides, Phosphorylated Saccharides
- Saccharides, Sugar Alcohols, Amino Sugars and Amino Acids
- Saccharides and Organic Acids
- Polysaccharides
- High-selective Analysis of Saccharides
- Sweeteners
- Organic Acids
- Guidelines for Shodex Column Selection : by Separation Mode
- Guidelines for Shodex Column Selection : by Sample Category
- Guidelines for Shodex Column Selection : by Elution Volume
- Guidelines for Shodex Column Selection : by Kinds of Saccharides
- Guidelines for Shodex Column Selection : by Analytical Conditions
- Guidelines for Shodex Column Selection : by Combination of Saccharides
- Explanation on Ligand Exchange Mode
- Guidelines for Shodex Column Selection : Organic Acids
Shodex GLOBAL Website