Nitrogen Compound Characterization in Fuels by Multidimensional Gas Chromatography.

Certain nitrogen-containing compounds can contribute to fuel instability during storage. Hence, detection and characterization of these compounds is crucial. There are significant challenges to overcome when measuring trace compounds in a complex matrix such as fuels.

Evolving window factor analysis-multivariate curve resolution with automated library matching for enhanced peak deconvolution in gas chromatography-mass spectrometry fuel data.

Fuel chromatography is inherently limited by the high complexity of petroleum fuel compositions. In practice, almost no fuel components are fully resolved in gas chromatography. This is due to both insufficient peak capacity for the large number of individual components within time and chromatographic efficiency constraints, and insufficient resolving power of the stationary phase in the gas chromatography column relative to the many structurally similar isomers or homologs present in petrochemical fuels.

Capillary electrophoresis of heparin and other glycosaminoglycans using a polyamine running electrolyte.

This study involves the use of polyamines as potential resolving agents for the capillary electrophoresis (CE) of glycosaminoglycans (GAGs), specifically heparin, dermatan sulfate, chondroitin sulfate, over-sulfated chondroitin sulfate (OSCS), and hyaluronan. All of the compounds can be separated from each other with the exception of chondroitin sulfate and hyaluronan. Using optimization software, the final run conditions are found to be 200 mM ethylenediamine and 45.

Capillary electrophoresis methods for the determination of covalent polyphenol-protein complexes.

The bioactivities and bioavailability of plant polyphenols including proanthocyanidins and other catechin derivatives may be affected by covalent reaction between polyphenol and proteins. Both processing conditions and gastrointestinal conditions may promote formation of covalent complexes for polyphenol-rich foods and beverages such as wine. Little is known about covalent reactions between proteins and tannin, because suitable methods for quantitating covalent complexes have not been developed.