Kupchik O. Micellar liquid chromatography: features of modified phases and application for preservatives separation

Object of research: stationary and mobile phases in micellar liquid chromatography (MLC), the micellar chromatographic separation of preservatives. Purpose: to describe the properties of surface of octadecylsilica stationary phase modified by micellar eluent components; to specify the conception of separation mechanism in MLC; to develop the MLC possibilities in application to separation of preservatives and their determination in foodstuff. Methods: electronic scanning microscopy, spectrophotometry, diffuse reflection spectroscopy, potentiometry, MLC. Properties of surface of octadecylsilica stationary phase modified by micellar eluent components, the effect of mono-, di- and trichloroacetic acids on the micellar properties of sodium dodecylsulphate, the dependences of retention factors on composition of micellar eluents has been studied. It is obtained for the first time that modification nature and properties of a stationary phase surface in MLC change at temperature above phase transition point of bonded layer; the models of modification are offered. Stronger modifying action of chloroderivatives of acetic acid on the micellar properties of sodium dodecylsulfate was revealed for the first time. MLC technique of separation and determination of 14 preservatives and related substances is developed, which has practical importance for the control of the preservatives content in foodstuff. Degree of application: This approach is used in scientific projects supported by government budget and thesis of PhD students of department of chemical metrology and in scientific work of co-authors of papers.