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- Posts: 74
- Joined: Thu May 09, 2019 7:36 pm
I am running a sugar analysis method by HPLC-RI using Waters High Performance Carbohydrate Column (silica bonded with trifunctional amino propylsilane).
My chromatographic conditions are: M.P= 80% ACN, column temp=30°C, flow rate = 1.0ml/min.
For sample prep, I extract 1 g of sample in 25%ACN by vortex mixing, heating at 80°C for 20 min then centrifuging and filtering.
I notice sometimes (not usually) the sucrose peak will split, but only in my sample injection. I suspect it has to do with the sample prep. Only sucrose splits while glucose, fructose, maltose and lactose peaks remain intact.
What causes sugar to split?