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Einfluß der Polyamidstruktur bei der Dünnschicht-Chromatographie von Zuckern

Influence of polyamide structure on the thin-layer chromatography of sugars

Influence de la structure des polyamides en chromatographie sur couche mince des sucres

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Summary

The separation of sugars on polyamide layers depends on the number and on the distance between the peptide groups in the macromolecule. It is possible to compare and determine the kind of polyamide used from the Rf values.

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Literatur

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Authors and Affiliations

  1. Institut für Organische Chemie der Universität Erlangen-Nürnberg, D-852, Germany (West)

    I. Grafe

  2. Lehrstuhl für Angewandte Physikalische Chemie an der Universität des Saarlandes, D-66, Saarbrücken, Germany (West)

    H. Engelhardt

Authors
  1. I. Grafe
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  2. H. Engelhardt
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Grafe, I., Engelhardt, H. Einfluß der Polyamidstruktur bei der Dünnschicht-Chromatographie von Zuckern. Chromatographia 5, 307–308 (1972). https://doi.org/10.1007/BF02268592

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  • DOI: https://doi.org/10.1007/BF02268592

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