Green chromatographic separation of coumarin and vanillins using subcritical water as the mobile phase

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dc.authoridAkay, Sema -- 0000-0001-8887-6653
dc.contributor.authorKayan, Berkant
dc.contributor.authorAkay, Sema
dc.contributor.authorYang, Yu
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:14:56Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:14:56Z
dc.date.issued2016
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractPure water was used as the eluent for separation of coumarin, vanillin and ethyl vanillin at temperatures ranging from 100 to 200 degrees C using a homemade subcritical water chromatography (SBWC) system. Chromatographic separations were performed on five commercial columns including XTerra MS C18, XBridge C18, Zorbax RRHD Eclipse Plus, Zorbax SB-Phenyl and Zorbax SB-C18 columns. The retention time of all three solutes decreased with increasing water temperature. The shortest retention time among all acceptable separations, less than 4 min, was achieved on the Zorbax SB-C18 column at 200 degrees C. While separations on the XTerra MS C18 column resulted in fronting peaks and a degradation peak from ethyl vanillin on the Zorbax RRHD Eclipse Plus column was observed, all three other columns yielded reasonable separations under SBWC conditions. In addition to separation of the standard test mixture, separation of coumarin contained in a skincare cream sample was also carried out using SBWC.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [KBAG-112T336]
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey (TUBITAK, grant number: KBAG-112T336).
dc.identifier.doi10.1093/chromsci/bmw049
dc.identifier.endpage1192en_US
dc.identifier.issn0021-9665
dc.identifier.issn1945-239X
dc.identifier.issue7en_US
dc.identifier.pmid27060112
dc.identifier.scopusqualityQ3
dc.identifier.startpage1187en_US
dc.identifier.urihttps://doi.org/10.1093/chromsci/bmw049
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4221
dc.identifier.volume54en_US
dc.identifier.wosWOS:000389138700017
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherOxford Univ Press İnc
dc.relation.ispartofJournal of Chromatographic Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleGreen chromatographic separation of coumarin and vanillins using subcritical water as the mobile phase
dc.typeArticle

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