Base de dados : MEDLINE
Pesquisa : D09.301.915.361 [Categoria DeCS]
Referências encontradas : 1690 [refinar]
Mostrando: 1 .. 10   no formato [Detalhado]

página 1 de 169 ir para página                         

  1 / 1690 MEDLINE  
              next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29191406
[Au] Autor:Ghanem A; Wang C
[Ad] Endereço:Chirality Program, Faculty of Science and Technology, University of Canberra, ACT, 2601, Australia. Electronic address: ashraf.ghanem@canberra.edu.au.
[Ti] Título:Enantioselective separation of racemates using CHIRALPAK IG amylose-based chiral stationary phase under normal standard, non-standard and reversed phase high performance liquid chromatography.
[So] Source:J Chromatogr A;1532:89-97, 2018 Jan 12.
[Is] ISSN:1873-3778
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:We have previously reported on the solvent versatility of immobilized amylose and cellulose-based chiral stationary phases in enantioselective liquid chromatographic separation of racemates. The studies were mainly focusing on the tris substituted 3,5-dimethylphenylcarbamate polysaccharide-based chiral stationary phases namely CHIRALPAK IA [Amylose tris (3,5-dimethylphenylcarbamate)] or ADMPC and CHIRALPAK IB [Cellulose tris (3,5-dimethylphenylcarbamate)] or CDMPC. Here we focus on the application of the recently introduced amylose tris (3-chloro-5-methylphenylcarbamate) or ACMPC and brand name CHIRALPAK IG with a chlorine substituent replacing the methyl group in CHIRALPAK IA . This was investigated for the enantioslective separation of different classes of pharmaceuticals namely ß- and α-blockers, anti-inflammatory and antifungal drugs, norepinephrine-dopamine reuptake inhibitor, catecholamines, sedative hypnotics, anti-histaminics, anticancer drugs, antiarrhythmic drugs, flavonoids, amino acids, alpha-2 adrenergic agonist, adrenaline and miscellaneous.A brief comparison between CHIRALPAK IG and CHIRALPAK IA under normal standard, non-standard and reversed mobile phase is demonstrated. The results revealed the versatility of the CHIRALPAK IG column, its compatibility with a wide ranges of solvent and operation modes and its ability to separate chiral compounds not separated with other amylose based chiral stationary phases.
[Mh] Termos MeSH primário: Técnicas de Química Analítica/métodos
Cromatografia Líquida de Alta Pressão
Preparações Farmacêuticas/isolamento & purificação
[Mh] Termos MeSH secundário: Amilose/química
Técnicas de Química Analítica/instrumentação
Cromatografia de Fase Reversa
Preparações Farmacêuticas/química
Solventes/química
Estereoisomerismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Pharmaceutical Preparations); 0 (Solvents); 9005-82-7 (Amylose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171202
[St] Status:MEDLINE


  2 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29037696
[Au] Autor:Wang H; Liu Y; Chen L; Li X; Wang J; Xie F
[Ad] Endereço:Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
[Ti] Título:Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch.
[So] Source:Food Chem;242:323-329, 2018 Mar 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The digestibility and structural changes of rice starch induced by heat-moisture treatment (HMT) were investigated, and the relationships among the moisture content-starch structure-starch digestibility were revealed. HMT could simultaneously disorder and reassemble the rice starch molecules across multi-scale lengths and convert some fractions of rapidly-digestible starch (RDS) into slowly-digestible starch (SDS) and resistant starch (RS). In particular, the HMT rice starch with less than 30% moisture content showed a higher SDS+RS content (25.0%). During HMT, SDS and RS were preferably formed by the degraded starch molecules with M between 4×10 and 4×10 g/mol, single helices and amylose-lipids complexes that were formed by degraded starch chains with higher thermal stability and crystalline lamellae with greater thicknesses. Thus, our research suggests a potential approach using HMT to control the digestion of starch products with desired digestibility.
[Mh] Termos MeSH primário: Oryza/química
Amido/química
[Mh] Termos MeSH secundário: Amilose/química
Amilose/metabolismo
Digestão
Temperatura Alta
Estrutura Molecular
Amido/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch); 9005-82-7 (Amylose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171018
[St] Status:MEDLINE


  3 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28946314
[Au] Autor:Li D; Zhu F
[Ad] Endereço:School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
[Ti] Título:Characterization of polymer chain fractions of kiwifruit starch.
[So] Source:Food Chem;240:579-587, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In this report, the amylose composition and molecular structure of starches from the core and outer pericarp of 3 golden kiwifruit varieties were characterised, using enzymatic and chromatographic techniques. Starches from the core tissues of kiwifruit tend to have higher amylose contents (by ∼3-5%) and longer unit chains of both amylopectins and their φ, ß-limit dextrins (LDs) than those of the outer pericarp starches. The contents of short B-chains of the φ, ß-LDs of amylopectins from the outer pericarp were higher (by ∼3%) than those of φ, ß-LDs of the core amylopectins. Overall, the composition and structure of starches from the outer pericarp and core tissues of a golden kiwifruit were different. This study provides a structural basis to further investigate the starch degradation in kiwifruit, which may be of importance for the storage and eating quality of the fruit.
[Mh] Termos MeSH primário: Actinidia
[Mh] Termos MeSH secundário: Amilopectina
Amilose
Polímeros
Amido
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Polymers); 9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  4 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28946310
[Au] Autor:Okumus BN; Tacer-Caba Z; Kahraman K; Nilufer-Erdil D
[Ad] Endereço:Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Istanbul, Turkey. Electronic address: baharnurokumus@gmail.com.
[Ti] Título:Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids.
[So] Source:Food Chem;240:550-558, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1±0.4%) being the highest. For the cooked starch/lipid complexes, more profound effect was evident (22.2-67.7%). Peak, breakdown and trough viscosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p<0.05), while significant decreases in the setback and final viscosities were only detected in oil samples, but not in fatty acids. Each lipid in concern exerted different effects on the digestibility of starch and amylose-lipid complex formation while having no substantial differential effects on the thermal properties of starch depicted by differential scanning calorimetry (DSC). Amylose-lipid complex formation with suitable fatty acids/lipids seems a promising way of increasing resistant starch content of food formulations. Although the applications being quite uncommon yet, brown lentil seems to have potential both as a starch and also as a resistant starch source.
[Mh] Termos MeSH primário: Lens (Planta)
[Mh] Termos MeSH secundário: Amilose
Ácidos Graxos
Lipídeos
Amido
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fatty Acids); 0 (Lipids); 9005-25-8 (Starch); 9005-82-7 (Amylose)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  5 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28946271
[Au] Autor:Pietrzyk S; Fortuna T; Labanowska M; Juszczak L; Galkowska D; Baczkowicz M; Kurdziel M
[Ad] Endereço:Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122, 30-149 Krakow, Poland. Electronic address: s.pietrzyk@ur.krakow.pl.
[Ti] Título:The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals.
[So] Source:Food Chem;240:259-267, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study was aimed at determining the effect of starch oxidation on its acetylation, structure of starch granules, and generation of free radicals. Corn and waxy corn starches were oxidised by NaClO applied in doses of 10, 20, and 30g Cl/kg of starch, and then acetylated using acetic acid anhydride. The carboxyl, carbonyl, acetyl groups were determined in modified starches. Structural properties of starch granules were evaluated based on molecular weight distribution, gelatinisation, crystallinity, specific surface, intrinsic viscosity. EPR measurements were carried out to establish starch susceptibility to UV irradiation induced generation of free radicals. It was found that the number of carbon centered radicals was dependent on the kind of starch and its chemical modification. Study results allowed concluding that the applied modifications contributed to significant changes in starch granules that were determined not only by the amylose content of starch but also by the degree of its oxidation.
[Mh] Termos MeSH primário: Amilose/metabolismo
Radicais Livres/metabolismo
Amido/metabolismo
Zea mays/enzimologia
[Mh] Termos MeSH secundário: Amilopectina
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Free Radicals); 9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  6 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28901894
[Au] Autor:Xie C; Li Y; Li J; Zhang L; Zhou G; Gao F
[Ad] Endereço:Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control,College of Animal Science and Technology,Nanjing Agricultural University,Nanjing 210095,People's Republic of
[Ti] Título:Dietary starch types affect liver nutrient metabolism of finishing pigs.
[So] Source:Br J Nutr;118(5):353-359, 2017 Sep.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study aimed to evaluate the effect of different starch types on liver nutrient metabolism of finishing pigs. In all ninety barrows were randomly allocated to three diets with five replicates of six pigs, containing purified waxy maize starch (WMS), non-waxy maize starch (NMS) and pea starch (PS) (the amylose to amylopectin ratios were 0·07, 0·19 and 0·28, respectively). After 28 d of treatments, two per pen (close to the average body weight of the pen) were weighed individually, slaughtered and liver samples were collected. Compared with the WMS diet, the PS diet decreased the activities of glycogen phosphorylase, phosphoenolpyruvate carboxykinase and the expression of phosphoenolpyruvate carboxykinase 1 in liver (P0·05). Compared with the WMS diet, the PS diet reduced the expressions of glutamate dehydrogenase and carbamoyl phosphate synthetase 1 in liver (P<0·05). PS diet decreased the expression of the insulin receptor, and increased the expressions of mammalian target of rapamycin complex 1 and ribosomal protein S6 kinase ß-1 in liver compared with the WMS diet (P<0·05). These findings indicated that the diet with higher amylose content could down-regulate gluconeogenesis, and cause less fat deposition and more protein deposition by affecting the insulin/PI3K/protein kinase B signalling pathway in liver of finishing pigs.
[Mh] Termos MeSH primário: Ração Animal/análise
Dieta/veterinária
Fígado/metabolismo
Amido/administração & dosagem
[Mh] Termos MeSH secundário: Alanina Transaminase/sangue
Alanina Transaminase/genética
Amilopectina/administração & dosagem
Amilopectina/análise
Amilose/administração & dosagem
Amilose/análise
Animais
Aspartato Aminotransferases/sangue
Aspartato Aminotransferases/genética
Glicemia/metabolismo
Carbamoil-Fosfato Sintase (Amônia)/genética
Carbamoil-Fosfato Sintase (Amônia)/metabolismo
Ácido Graxo Sintases/sangue
Ácido Graxo Sintases/genética
Gluconeogênese
Glutamato Desidrogenase/genética
Glutamato Desidrogenase/metabolismo
Insulina/metabolismo
Metabolismo dos Lipídeos/genética
Alvo Mecanístico do Complexo 1 de Rapamicina
Complexos Multiproteicos/genética
Complexos Multiproteicos/metabolismo
Ervilhas/química
Fosfatidilinositol 3-Quinases/genética
Fosfatidilinositol 3-Quinases/metabolismo
Proteínas Proto-Oncogênicas c-akt/genética
Proteínas Proto-Oncogênicas c-akt/metabolismo
RNA Mensageiro/genética
RNA Mensageiro/metabolismo
Receptor de Insulina/genética
Receptor de Insulina/metabolismo
Proteínas Quinases S6 Ribossômicas 70-kDa/genética
Proteínas Quinases S6 Ribossômicas 70-kDa/metabolismo
Transdução de Sinais
Suínos
Serina-Treonina Quinases TOR/genética
Serina-Treonina Quinases TOR/metabolismo
Zea mays/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Insulin); 0 (Multiprotein Complexes); 0 (RNA, Messenger); 9005-25-8 (Starch); 9005-82-7 (Amylose); 9037-22-3 (Amylopectin); EC 1.4.1.2 (Glutamate Dehydrogenase); EC 2.3.1.85 (Fatty Acid Synthases); EC 2.6.1.1 (Aspartate Aminotransferases); EC 2.6.1.2 (Alanine Transaminase); EC 2.7.1.- (Phosphatidylinositol 3-Kinases); EC 2.7.1.1 (TOR Serine-Threonine Kinases); EC 2.7.10.1 (Receptor, Insulin); EC 2.7.11.1 (Mechanistic Target of Rapamycin Complex 1); EC 2.7.11.1 (Proto-Oncogene Proteins c-akt); EC 2.7.11.1 (Ribosomal Protein S6 Kinases, 70-kDa); EC 2.7.11.1 (ribosomal protein S6 kinase, 70kD, polypeptide 2); EC 6.3.4.16 (Carbamoyl-Phosphate Synthase (Ammonia))
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170914
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517002252


  7 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28764089
[Au] Autor:Zhu D; Wei H; Guo B; Dai Q; Wei C; Gao H; Hu Y; Cui P; Li M; Huo Z; Xu K; Zhang H
[Ad] Endereço:Jiangsu Key Laboratory of Crop Genetics and Physiology & Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, Jiangsu, China.
[Ti] Título:The effects of chilling stress after anthesis on the physicochemical properties of rice (Oryza sativa L) starch.
[So] Source:Food Chem;237:936-941, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study investigates the effect of chilling stress, over a period of three days after anthesis, on the physicochemical properties of starches derived from six rice cultivars. Chilling stress significantly affected the grain characteristics and physicochemical properties of rice starches, except for those of two varieties, NJ 9108 and ZD 18. In the other four rice cultivars subjected to chilling stress, the content of medium, and large sized granules showed a decrease, and an increase, respectively. Amylose content increased as a result of chilling stress, thereby resulting in starch with a lower swelling power, water solubility, and higher retrogradation enthalpy and gelatinization temperature. Chilling stress led to deterioration of cooked rice quality as determined by the pasting properties of starch. This study indicated that among the cultivars studied, the two rice varieties most resistant to chilling stress after rice anthesis were NJ 9108 and ZD 18.
[Mh] Termos MeSH primário: Oryza
[Mh] Termos MeSH secundário: Amilose
Fenômenos Químicos
Solubilidade
Amido
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch); 9005-82-7 (Amylose)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171031
[Lr] Data última revisão:
171031
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


  8 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28764058
[Au] Autor:Somaratne GM; Prasantha BDR; Dunuwila GR; Chandrasekara A; Wijesinghe DGNG; Gunasekara DCS
[Ad] Endereço:Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya, 20400 Peradeniya, Sri Lanka.
[Ti] Título:Effect of polishing on glycemic index and antioxidant properties of red and white basmati rice.
[So] Source:Food Chem;237:716-723, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Four different pigmented dark-red (red) and non-pigmented white basmati rice varieties were tested for their nutrient composition, glycemic index (GI), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity (AOA) at 10% and 100% polished levels. The red basmati had higher content of ash, protein, fat, TPC, TAC and AOA than white basmati. Red and white basmati varieties can be classified as low GI and medium GI rice, respectively. The degree of polishing had no effect on the GI. However, there was a significant negative correlation (r>-0.81; P<0.01) between GI value with amylose, crude fiber, crude fat, crude protein, ash, AOA, TPC and TAC contents of basmati. Relatively higher levels of TPC, TAC and AOA were found in red basmati than white basmati varieties. Therefore, red basmati varieties can serve as low GI sources of functional food.
[Mh] Termos MeSH primário: Antioxidantes/química
Índice Glicêmico
Oryza
[Mh] Termos MeSH secundário: Amilose
Antocianinas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Antioxidants); 9005-82-7 (Amylose)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171107
[Lr] Data última revisão:
171107
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


  9 / 1690 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28727791
[Au] Autor:Abubakar B; Zawawi N; Omar AR; Ismail M
[Ad] Endereço:Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
[Ti] Título:Predisposition to insulin resistance and obesity due to staple consumption of rice: Amylose content versus germination status.
[So] Source:PLoS One;12(7):e0181309, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Type 2 diabetes is a metabolic disorder with established, well-defined precursors. Obesity and insulin resistance are amongst most important factors in predisposition to diabetes. Rice is a staple for about half the global population and its consumption has been strongly linked with diabetogenesis. We assert that tackling the prevalence of predisposing factors by modifying certain rice cultivars could reduce the global burden of obesity and insulin resistance, and by extension type 2 diabetes. Several rice cultivars with various properties were fed to nulliparous rats (five weeks old at the start of the experiment) for 90 days. They were then returned to a diet of standard pellets and mated with males raised on a standard diet. The resulting pups and dams were investigated for obesity and insulin resistance markers. We found that germination did more to reduce predisposition to obesity and insulin resistance than high amylose content. The combined reducing effect of germination and high amylose content on predisposition to obesity and insulin resistance was greater than the sum of their independent effects. Polished (white) rice with a low amylose content predisposed dams on a high-fat diet to markers of insulin resistance and obesity and this predisposition was inherited (in biochemical terms) by their F1 offspring. Overall, the results suggest that harnessing the beneficial properties of germination and amylose in rice would reduce the burden of obesity and insulin resistance, which are known to be key risk factors for development of type 2 diabetes.
[Mh] Termos MeSH primário: Amilose/metabolismo
Diabetes Mellitus Tipo 2/epidemiologia
Dieta/efeitos adversos
Oryza/metabolismo
[Mh] Termos MeSH secundário: Animais
Causalidade
Resistência à Insulina
Obesidade/epidemiologia
Ratos
Fatores de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-82-7 (Amylose)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171010
[Lr] Data última revisão:
171010
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170721
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0181309


  10 / 1690 MEDLINE  
              first record previous record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28652004
[Au] Autor:Speybrouck D; Doublet C; Cardinael P; Fiol-Petit C; Corens D
[Ad] Endereço:Analytical Sciences - Discovery Sciences, Janssen Research & Development, a Division of Janssen-Cilag, Campus de Maigremont, CS10615, F-27106 Val de Reuil Cedex, France. Electronic address: dspeybro@its.jnj.com.
[Ti] Título:The effect of high concentration additive on chiral separations in supercritical fluid chromatography.
[So] Source:J Chromatogr A;1510:89-99, 2017 Aug 11.
[Is] ISSN:1873-3778
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Supercritical Fluid Chromatography is frequently used to efficiently handle separations of enantiomers. The separation of basic analytes usually requires the addition of a basic additive in the mobile phase to improve the peak shape or even to elute the compounds. The effect of increasing the concentration of 2-propylamine as additive on the elution of a series of basic compounds on a Chiralpak-AD stationary phase was studied. In this study, unusual additive concentrations ranging from 0.3% to 10% of 2-propylamine 2-propylaminein the modifier were explored and the effect on retention, peak shape, selectivity and resolution was evaluated. The addition of a large quantity of additive allowed to drastically improve the selectivity and the resolution, and even enantiomers elution order reversal was observed by changing the concentration of basic additive. The role of the ratio additive/modifier appeared a key to tune the enantioselectivity. Finally, the impact of these drastic conditions on the column material was evaluated.
[Mh] Termos MeSH primário: Amilose/análogos & derivados
Cromatografia com Fluido Supercrítico/métodos
Fenilcarbamatos/química
Propilaminas/química
[Mh] Termos MeSH secundário: Amilose/química
Estereoisomerismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Phenylcarbamates); 0 (Propylamines); 138361-09-8 (Chiralpak AD); 9005-82-7 (Amylose); P8W26T4MTD (2-propylamine)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170628
[St] Status:MEDLINE



página 1 de 169 ir para página                         
   


Refinar a pesquisa
  Base de dados : MEDLINE Formulário avançado   

    Pesquisar no campo  
1  
2
3
 
           



Search engine: iAH v2.6 powered by WWWISIS

BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde