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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Polysaccharides, oligosaccharides, and their derivatives, particularly of amylose, cellulose, chitosan, and β-cyclodextrin, are well-known chiral selectors (CSs) of chiral stationary phases (CSPs) in chromatography, because they can separate a wide range of enantiomers. Typically, such CSPs are prepared by physically coating, or chemically immobilizing the polysaccharide and β-cyclodextrin derivatives onto inert silica gel carriers as chromatographic support. Over the past few years, new chiral selectors have been introduced, and progressive methods to prepare CSPs have been exploited. Also, chiral recognition mechanisms, which play a crucial role in the investigation of chiral separations, have been better elucidated. Further insights into the broad functional performance of commercially available chiral column materials and/or the respective newly developed chiral phase materials on enantiomeric separation (ES) have been gained. This review summarizes the recent developments in CSs, CSP preparation, chiral recognition mechanisms, and enantiomeric separation methods, based on polysaccharides and β-cyclodextrins as CSs, with a focus on the years 2019–2020 of this rapidly developing field.

Details

Title
Polysaccharide- and β-Cyclodextrin-Based Chiral Selectors for Enantiomer Resolution: Recent Developments and Applications
Author
Bui, Cuong Viet 1   VIAFID ORCID Logo  ; Rosenau, Thomas 2   VIAFID ORCID Logo  ; Hettegger, Hubert 3   VIAFID ORCID Logo 

 Department of Chemistry, Institute of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences, Konrad-Lorenz-Straße 24, Tulln, A-3430 Vienna, Austria; [email protected] (C.V.B.); [email protected] (T.R.); Department of Food Technology, Faculty of Chemical Engineering, University of Science and Technology—The University of Danang, Danang City 550000, Vietnam 
 Department of Chemistry, Institute of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences, Konrad-Lorenz-Straße 24, Tulln, A-3430 Vienna, Austria; [email protected] (C.V.B.); [email protected] (T.R.); Johan Gadolin Process Chemistry Centre, Åbo Akademi University, Porthansgatan 3, FI-20500 Åbo, Finland 
 Department of Chemistry, Institute of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences, Konrad-Lorenz-Straße 24, Tulln, A-3430 Vienna, Austria; [email protected] (C.V.B.); [email protected] (T.R.) 
First page
4322
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2554634734
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.